Sheet Pan Dulce de Leche Cake

Instructions

1. Step 1

   Crust

   With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a small 13 x 9-inch (33 x 23 cm) baking sheet and line with a strip of parchment paper, letting it hang over two sides (see note).

2. Step 2

   In a bowl, combine the graham crumbs with the butter. Press evenly along the bottom of the baking sheet. Bake for 10 minutes. Let cool.

3. Step 3

   Cake

   Meanwhile, in a food processor, purée the cream cheese with the eggs, sour cream, sugar and vanilla until smooth. In a bowl, combine ½ cup (125 ml) of the cream cheese mixture with the dulce de leche. Set aside.

4. Step 4

   Pour the remaining cream cheese mixture over the cooled crust. Drizzle the dulce de leche mixture over the cake. Using a small spoon, gently swirl the two fillings together in small circular movements to create a marbled effect. Bake for 25 minutes or until the centre of the cake has set and is no longer wobbly. Let cool for 1 hour. Refrigerate for2 hours or overnight.

5. Step 5

   Run a thin blade between the sides of the baking sheet and the cheesecake. Use the parchment paper to help gently remove the cake from the baking sheet. Place on a work surface. Cut into 15 bars.

6. Step 6

   When ready to serve, garnish with more dulce de leche, the pecans and banana slices.

   Note:

   You could also use a straight-sided rectangular pan of the same size for this recipe.