Description
A rich and indulgent dessert that combines the classic flavors of Bananas Foster with creamy cheesecake, topped with a luscious banana and rum sauce.
Ingredients
Scale
- Crust
- 2 1/4 cups vanilla wafer crumbs
- 1/2 cup salted butter, melted
- 5 tablespoons light brown sugar, loosely packed
- 1 teaspoon ground cinnamon
- Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup brown sugar, loosely packed
- 3 tablespoons all-purpose flour
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons dark rum
- 3 large eggs, room temperature
- Bananas Foster Topping
- 1/4 cup salted butter
- 1/2 cup light brown sugar, packed
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon heavy whipping cream
- 2 tablespoons dark rum
- 2 medium bananas, sliced into coins
- Whipped Cream
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
- Combine vanilla wafer crumbs, melted butter, light brown sugar, and ground cinnamon in a bowl. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then remove to cool.
- Wrap the outside of the springform pan with aluminum foil to prevent water ingress. Place the pan aside.
- Lower oven temperature to 300°F.
- In a stand mixer on low speed, blend cream cheese, brown sugar, and flour until smooth and fully combined. Scrape down the bowl as needed.
- Add mashed bananas, ground cinnamon, ground nutmeg, and dark rum. Mix on low speed until uniform.
- Add eggs one at a time, mixing slowly and scraping the bowl between additions.
- Pour the cheesecake batter into the prepared crust.
- Place springform pan in a larger pan. Add warm water to the outer pan, filling halfway up the springform sides while avoiding the top of the foil. Bake for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and keep the cheesecake inside for another 30 minutes.
- Remove the cheesecake from the oven and let it sit on a counter for 15 minutes.
- Remove pan from water bath and foil. Refrigerate cheesecake until fully cooled and firm, 6 to 7 hours.
- In a large pan over medium-high heat, melt butter. Add light brown sugar, nutmeg, cinnamon, and heavy cream, stirring to dissolve sugar.
- Pour dark rum into the pan and carefully ignite with a lighter. Allow flames to subside, swirling pan to disperse alcohol and flame. If needed, swirl until flames die out.
- Add banana slices to sauce and cook for 1–2 minutes until sauce thickens. Remove from heat and allow to cool before using.
- Detach springform ring and set cheesecake on a serving platter.
- In a mixing bowl, whip heavy cream, powdered sugar, and cinnamon until stiff peaks form.
- Pipe a decorative swirl of whipped cream around the outer edge.
- Spoon bananas foster over the center of the cheesecake, inside the whipped cream border, and drizzle the sauce down the sides.
- Refrigerate until ready to serve. For optimal quality, serve within 2 to 3 days.
Notes
- For best results, use ripe bananas for the filling and topping.
- Make sure cream cheese is at room temperature for easy blending.
- Let the cheesecake cool completely for the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg