Brought to you in partnership with Woolworths.
Are you ready for this showstopper? Look, I don’t think anyone is. It’s so extra and delicious and going to wow everyone. How can anyone be truly ready for this deliciousness?
When it comes to recipes, I generally go for simple, and not fancy. It’s how I am. And this looks like none of those things, but actually is… which is kinda genius. After I finished making this cheesecake, I put it on the table to take photos and Shane walked in, and he said two things, “Yum!” and then “But aren’t the hot cross buns a little much?”
The answer, Shane and anyone else asking, is “No, they’re not!” They make it into the most delicious, Easter-y dessert that you can plonk on the middle of the table on Good Friday for lunch, and let everyone ooh and ahh, and then thank you profusely once they eventually dig into dessert.
The hot cross buns I’ve used here, are different, you see. They’re the Woolies Limited Edition Banana and Caramel Hot Cross Buns and they’re so good. Sometimes when people/companies make things banana and/or caramel they tend to make them a bit of the fake side when it comes to flavour, but Woolies have truly nailed these.
The cheesecake underneath the HCBs is my favourite recipe ever, and I haven’t shared it here before… so I’m excited to be sharing it today. You could do so many different variations with this cheesecake to make it Easter-y. If you have kids who like things simpler, just top it with a gazillion hard shell Easter eggs. If you like white chocolate and raspberry, top it with the Woolies White Chocolate and Raspberry Hot Cross Buns. You really are the boss when it comes to this cheesecake, so steer it in whatever direction suits you and your guests.
Woolies has totally upped their game with Hot Cross Buns this Easter. While shopping the other day I noticed they’re even doing gluten-free and spelt options, and they’re all around the same price point of $3-$3.50.
I hope that you give this fun Easter cheesecake recipe a whirl. The recipe is really quite simple, and the results speak for themselves.
Banana & Caramel Hot Cross Bun Cheesecake Recipe
PrintBanana & Caramel Hot Cross Bun Cheesecake
Ingredients
CRUST
3 cups Digestive Biscuit crumbs
1/2 teaspoon ground cinnamon
180g Woolworths butter, melted
FILLING
4 x 250g cream cheese, at room temperature
1 1/4 cups caster sugar
1/2 cup Woolworths full fat sour cream
1 teaspoon vanilla extract
5 Woolworths large free-range eggs
TOPPING
3/4 cup sour cream
3 teaspoons caster sugar
DECORATION
Woolworths Banana and Caramel Hot Cross Buns, sliced
1 large banana, sliced
Instructions
- Preheat the oven to 240ºC. Place a few cups of water into a large baking dish, so that it’s filled with about 2cm of water. Put into the oven while you make the cheesecake.
- In a large bowl combine the biscuit crumbs, butter and cinnamon. Mix to combine. Line a springform tin base with baking paper, and then place the crust inside. Use your hand to press the crust into the bottom and sides of the tin. Place into the freezer while you make the filling.
- In a large bowl, place all of the filling ingredients, and use electric beaters to beat until combined and smooth. Pour the filling into the tin, over the prepared crust.
- Wrap the sides of the tin with foil, so that no water creeps into the cheesecake. Place the tin into the baking dish in the oven. Bake for 12 minutes, and then turn the oven down to 180ºC and cook for 1 hour. Once cooked, remove from oven and water bath and allow to cool.
- In a small bowl combine the topping ingredients. Stir to combine, and then spread over the cheesecake. Cover the cheesecake and place into the fridge for 5 hours.
- Before serving, top with hot cross buns, banana and drizzles of caramel sauce. The hot cross buns are perfect untoasted, but if you want to warm them up you can put them in the oven briefly.
