Bananas Foster Cheesecake Recipe
This Bananas Foster Cheesecake combines a rich and creamy banana-flavored cheesecake with a cinnamon cookie crumb crust, topped with a classic Bananas Foster sauce. This indulgent dessert is perfect for special occasions or when you want to impress your guests!
Ingredients:
Crust:
2 1/4 cups (302g) vanilla wafer crumbs
1/2 cup (112g) salted butter, melted
5 tbsp (45g) light brown sugar, loosely packed
1 tsp ground cinnamon
Cheesecake Filling:
24 oz (678g) cream cheese, room temperature
1 cup (144g) brown sugar, loosely packed
3 tbsp (24g) all-purpose flour
1 cup (240ml) mashed ripe bananas (2–3 bananas)
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp (30ml) dark rum
3 large eggs, room temperature
Bananas Foster Topping:
1/4 cup (56g) salted butter
1/2 cup (113g) light brown sugar, packed
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tbsp (15ml) heavy whipping cream
2 tbsp (30ml) dark rum
2 medium bananas, sliced into coins
Whipped Cream:
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1/2 tsp ground cinnamon
Instructions:
Prepare the Crust:
Preheat Oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Mix Crust Ingredients: In a small bowl, combine 2 1/4 cups vanilla wafer crumbs, 1/2 cup melted butter, 5 tbsp light brown sugar, and 1 tsp cinnamon. Mix until the crumbs are evenly moistened.
Form the Crust: Press the mixture into the bottom and up the sides of the prepared springform pan.
Bake: Bake the crust for 10 minutes. Remove from the oven and let it cool. Lower the oven temperature to 300°F (148°C).
Prepare for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water from leaking in during the water bath.
Make the Cheesecake Filling:
Beat Cream Cheese: In a large mixing bowl, beat 24 oz of softened cream cheese, 1 cup brown sugar, and 3 tbsp flour on low speed until smooth and well combined. Avoid overmixing to prevent adding excess air.
Add Bananas and Spices: Add 1 cup mashed bananas, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp dark rum. Mix on low speed until combined.
Add Eggs: Add 3 large eggs, one at a time, beating on low speed just until incorporated after each addition. Scrape down the sides of the bowl as needed.
Assemble and Bake the Cheesecake:
Pour Batter: Pour the cheesecake batter into the cooled crust.
Water Bath: Place the springform pan inside a larger pan. Fill the outer pan with warm water until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake at 300°F (148°C) for 1 hour. Do not open the oven during baking.
Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Cool Slowly: Crack the oven door and leave the cheesecake in the oven for an additional 30 minutes to cool gradually, preventing cracks.
Refrigerate: Remove the cheesecake from the oven and water bath. Let it sit on the counter for 15 minutes before refrigerating for at least 6-7 hours or overnight until completely cooled and firm.
Prepare the Bananas Foster Topping:
Melt Butter: In a large pan, melt 1/4 cup salted butter over medium-high heat.
Add Sugars and Cream: Stir in 1/2 cup light brown sugar, 1/8 tsp nutmeg, 1/2 tsp cinnamon, and 1 tbsp heavy cream. Stir until the sugar is dissolved.
Flambé with Rum: Add 2 tbsp dark rum to the pan. Carefully light the rum with a lighter. Allow the flame to burn out naturally, swirling the pan gently.
Add Bananas: Add the banana slices and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let the topping cool slightly.
Finish the Cheesecake:
Make Whipped Cream: In a mixing bowl, beat 1/2 cup cold heavy cream, 1/4 cup powdered sugar, and 1/2 tsp cinnamon until stiff peaks form.
Decorate: Remove the cooled cheesecake from the springform pan and place it on a serving plate. Pipe a swirl border of whipped cream around the edge of the cheesecake.
Add Topping: Spoon the cooled Bananas Foster topping in the center of the cheesecake, allowing the sauce to drizzle down the sides.
Serve: Refrigerate the cheesecake until ready to serve. This dessert is best enjoyed within 2-3 days as the bananas may spoil.
Enjoy Your Bananas Foster Cheesecake!
This luscious cheesecake, with its rich banana filling and caramelized banana topping, is sure to be a crowd-pleaser!
No comments: