Bananas Foster Cheesecake
A delightful twist on traditional cheesecake that combines creamy textures with the sweet flavors of caramelized bananas foster.
Ingredients
For the Crust
- 2 1/4 cups vanilla wafer crumbs
- 1/2 cup salted butter, melted
- 5 tbsp light brown sugar, loosely packed
- 1 tsp ground cinnamon
For the Cheesecake Filling
- 24 ounces cream cheese, room temperature Important for a smooth batter
- 1 cup brown sugar, loosely packed
- 3 tbsp all-purpose flour
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp dark rum Can be omitted for non-alcoholic version
- 3 large eggs, room temperature Add one at a time
For the Bananas Foster
- 1/4 cup salted butter
- 1/2 cup light brown sugar, packed
- 1/8 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 medium bananas, sliced into coins
- 2 tbsp dark rum For flambé
- 1 tbsp heavy whipping cream
For the Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp ground cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a small bowl, combine the crust ingredients. Press the mixture firmly into the bottom and sides of the springform pan.
- Bake the crust for 10 minutes, then remove it from the oven to cool.
- Cover the outside of the springform pan with aluminum foil to prevent water from leaking in. Set it aside.
Cheesecake Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth. Scrape down the sides of the bowl.
- Add the mashed bananas, cinnamon, nutmeg, and dark rum. Beat on low speed until fully combined.
- Add the eggs one at a time, beating slowly and scraping the bowl as needed.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan inside a larger pan and fill it with warm water, halfway up the sides of the springform pan. Bake for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Do not open the door.
- Crack the oven door and leave the cheesecake for another 30 minutes. This helps cool it slowly to prevent cracks.
- Remove the cheesecake from the oven and let it sit on the counter for 15 minutes.
- Take the pan out of the water bath and remove the aluminum foil. Refrigerate the cheesecake for 6-7 hours until it is completely cooled and firm.
Bananas Foster Topping
- For the bananas foster, melt the butter in a large pan over medium-high heat.
- Add brown sugar, nutmeg, cinnamon, and heavy cream, stirring until the sugar dissolves.
- Pour the rum into the pan and light it carefully. Let it cook, swirling the pan until the flames die down.
- Add the bananas to the sauce and cook for 1-2 minutes. Remove from heat and let it cool slightly.
Whipped Cream
- To make the whipped cream, whip the heavy cream, powdered sugar, and cinnamon until stiff peaks form.
- Pipe a border of whipped cream around the outside edge of the cheesecake.
- Add the bananas foster in the center of the whipped cream, drizzling the sauce over the bananas and down the sides of the cheesecake.
Notes
For best flavor, enjoy this cheesecake within 2-3 days. Properly store leftover cheesecake in the fridge by covering tightly with plastic wrap or in an airtight container. The dessert can be made ahead of time, and you can substitute graham cracker crumbs for the crust if desired.