Bananas Fosters Cheesecake

Creamy bananas and spiced rum-brown sugar caramel come together in this cheesecake that combines two of our favorite banana desserts.

Active Time: 1 hrs 5 mins

Total Time: 9 hrs 40 mins

Ingredients

Crust

32 pecan sandie cookies (from 1 [17.2-ounce] package of family-size Keebler Pecan Sandie Shortbread)

1/2 cup pecans (2 ounces)
1/4 teaspoon ground cinnamon 1/8 teaspoon table salt
1/4 cup unsalted butter, melted

Banana-Caramel Mixture

Two tablespoons of unsalted butter
1/4 cup packed light brown sugar
One large (7 ounces) banana, thinly sliced (1 cup)
One tablespoon of spiced rum (such as Captain Morgan)

Filling

3 (8-ounce) packages cream cheese, softened 1 1/4 cups sour cream, at room temperature 1/2 cup granulated sugar
Three large eggs

Two tablespoons spiced rum (such as Captain Morgan) and one tablespoon vanilla extract.
1/8 teaspoon table salt

Topping

1/2 cup heavy whipping cream

1/2 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon cardamom
1/8 teaspoon ground nutmeg

1/8 teaspoon table salt
Three hefty (7 ounces each) bananas split in half lengthwise, three tablespoons spiced rum (such as Captain Morgan), Granulated sugar (optional)
1/3 cup toasted pecans, slightly crushed

Additional Ingredients

Cooking spray 8 cups water

Directions

Step 1

Preheat oven to 375°F. Grease a 9-inch springform pan with cooking spray. Line the bottom and sides of the springform pan with parchment paper. Place three sheets of heavy-duty aluminum foil on a work surface, and place the pan on top. Firmly wrap aluminum up sides of the pan.

Prepare the Crust:

Step 1

Process cookies, pecans, cinnamon, and salt, in batches, in a food processor until ground, about 2 minutes. Add melted butter, and process until the mixture holds together, about 1 minute. Firmly press into the bottom and about 1 1/2 to 2 inches up the sides of the prepared springform pan. Bake in preheated oven until Crust is golden on the edges and bottom, 10 to 15 minutes. Remove from oven, and let cool slightly for about 15 minutes. Reduce oven temperature to 300°F.

While Crust cools, prepare the Banana-Caramel Mixture:

Step 1

Heat a large skillet over medium until hot, about 3 minutes. Add butter and brown sugar, whisking quickly and constantly until the mixture is melted and bubbling for about 1 minute. Remove from heat, and add sliced banana and rum; stir and fold continuously using a rubber spatula until banana is coated about 30 seconds. Let cool for 15 minutes.

Meanwhile, prepare the Filling:

Step 1

Beat cream cheese with a stand mixer fitted with a paddle attachment until smooth, about 2 minutes. Add sour cream and granulated sugar, and beat on low speed until combined, about 30 seconds, stopping to scrape down sides of the bowl as needed. Add eggs, one at a time, until each is incorporated. Add rum, vanilla, and salt, beating until combined, about 1 minute, stopping to scrape down sides of the bowl as needed.

Step 2

Pour 8 cups water into a roasting pan, and place the pan on the center rack in preheated oven.

Step 3

Spread the Banana-Caramel mixture over the bottom of the Crust; pour the Filling over Banana-Caramel Mixture. Tap the springform pan gently on the countertop to remove any air bubbles. Gently place cheesecake in water in a roasting pan, and bake at 300°F for 1 hour. Turn the oven o. (To test for doneness, quickly open the oven door and shake the pan, making sure all cheesecake jiggles as one, not just in the center. Close the oven door.) Let the cheesecake stand in the oven for 1 hour. Remove cheesecake from water, and place cheesecake in refrigerator until completely cool and set, at least 6 hours or up to 12 hours. Remove the sides and bottom of the springform pan, and place the cheesecake on a cake stand.

Prepare the Topping:

Step 1

Bring cream, brown sugar, cinnamon, cardamom, nutmeg, and salt to a boil in a large skillet over medium-high; boil, occasionally stirring, until thickened and darkened in color, about 2 minutes. Place halved bananas, cut side down, in skillet; cook, shaking skillet occasionally, until lightly browned, 30 seconds. Using tongs or a small spatula, turn bananas over, shaking skillet occasionally, until bananas are browned and coated in sauce, about 30 seconds. Remove skillet from heat; add rum. Using a long match or lighter, carefully ignite sauce (keep a lid handy to smother out flames if they get out of control), shaking the skillet occasionally until the flames burn out. Using two spatulas, carefully remove bananas from the heat, and transfer them to a baking sheet or plate; leave caramel in the skillet. Let bananas and caramel cool slightly, about 10 minutes. (If serving immediately, fill a large bowl with ice and water; pour caramel into a heatproof bowl, and set in ice water, stirring until cold.)

Step 2

If desired, generously sprinkle the cut side of bananas with granulated sugar. Using a kitchen torch, melt sugar until golden brown, 2 to 3 minutes.

Step 3

Carefully spoon caramel on the cheesecake, allowing some to drip over the edges. Garnish the top of the cheesecake with banana halves, and sprinkle evenly with pecans.

Source: Food & Wine.