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This delicious Bananas Foster Cheesecake blends a luscious banana-infused center with a spiced cookie base and caramelized banana topping. It mixes the cozy warmth of brown sugar, cinnamon and rum with sweet banana notes, making an unforgettable treat perfect for any special event.
What Makes This Treat Special
You'll fall in love with this jaw-dropping dessert's silky-smooth texture and complex flavor profile. The tasty mix of spiced banana filling topped with gooey caramelized bananas creates the perfect sweet-warm balance. It's truly the best indulgence for anyone who loves bananas or cheesecake.
Key Ingredients You'll Need
- For the Base:
- Cinnamon cookie bits: 2 cups (240g) crushed into even 1/16-inch pieces
- Dark brown sugar: ¼ cup (50g) tightly packed, 3-4% moisture
- Unsalted butter: 6 tablespoons (85g) heated to 165°F (74°C)
- For the Center:
- Cream cheese: 24 oz (680g) warmed to 65°F (18°C), full-fat (at least 33%)
- Dark brown sugar: 1 cup (200g) packed, without clumps
- Large eggs: 3 (150g) at 65°F (18°C)
- Pure vanilla extract: 1 teaspoon (5ml)
- Ground cinnamon: ½ teaspoon (1.3g) Ceylon type
- Ground nutmeg: ¼ teaspoon (0.5g) freshly ground
- Dark rum: 2 tablespoons (30ml) 80 proof
- Ripe bananas: 2 large (240g) smoothly mashed
- For the Top:
- Unsalted butter: ¼ cup (57g) at 65°F (18°C)
- Dark brown sugar: ½ cup (100g) packed
- Ground cinnamon: ½ teaspoon (1.3g)
- Ground nutmeg: ⅛ teaspoon (0.25g)
- Heavy cream: ¼ cup (60ml) chilled to 40°F (4°C), minimum 36% fat
- Dark rum: 2 tablespoons (30ml)
- Firm bananas: 2 large (240g) cut into ½-inch rounds
How To Make It
- Setting Up
- Get your oven hot at 325°F (163°C), double-check with another thermometer. Put the rack in the middle. Line a 9-inch springform pan with parchment. Keep your kitchen between 68-72°F (20-22°C) with humidity under 60%.
- Making the Base
- Mix your crumbs with sugar. Pour in melted butter at 165°F (74°C). Push mixture into pan using a flat-bottomed glass. Pack it to 1/4-inch thickness. Bake for 10 minutes until firm. Let it cool to 75°F (24°C).
- Preparing the Filling
- Whip cream cheese until it's smooth (about 3 minutes). Slowly add sugar until it dissolves completely. Add eggs one at a time, mixing for 30 seconds each. Mix in flavorings and banana mash. The mix should end up at 68-70°F (20-21°C).
- Setting Up the Bath
- Wrap your springform pan with three layers of heavy-duty foil. Set it in a roasting pan. Pour your filling onto the crust. Add 180°F (82°C) water halfway up the sides.
- Baking It Right
- Bake for 60-70 minutes until the edges set but the middle still has a 2-inch wobble. The inside should reach 150°F (66°C). The top should look flat and not brown at all.
- Cooling Down
- Let it cool in the oven for 1 hour with the door cracked open. Take it out of the water bath when it hits 120°F (49°C). Chill for at least 4 hours until it reaches 40°F (4°C).
- Creating the Topping
- Warm butter and sugar in a heavy pan to 240°F (116°C). Add your spices and cream, keeping temp at 220°F (104°C). Pour in rum, light it up and let the alcohol cook off. Add banana slices when the sauce cools to 200°F (93°C).
- Putting It All Together
- Pour warm topping (170°F/77°C) over your cold cheesecake. Arrange banana slices in a pretty pattern. Chill for 30 minutes before you serve it.
Smart Tricks for Perfect Results
Make sure your cream cheese sits out until it's room temp for a totally smooth filling. Don't skip the water bath if you want to avoid cracks and keep everything creamy. When you're making the topping, pick bananas that are ripe but still firm so they won't turn mushy when cooked.
Saving It For Later
You can keep this cheesecake in the fridge for about 5 days if you put it in an airtight container. Want to make it way ahead? Freeze it without the topping for up to 2 months. Just let it thaw in your fridge overnight before you add the banana topping.
Fun Ways to Change It Up
Try using graham crackers or vanilla wafers for a different kind of crust. Add a little banana liqueur to the filling to pump up the flavor. Don't want to use rum? Bourbon works great too, or you can leave out the alcohol completely.
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Tasty Ways to Enjoy It
Show off this Bananas Foster Cheesecake as the star dessert at your next party or family dinner. It tastes amazing with coffee or sweet dessert wine. Want to make it even fancier? Top with a dollop of whipped cream or a drizzle of caramel sauce.
Frequently Asked Questions
- → What does a water bath do?
It evens out heat, which keeps cracks away and ensures creamy texture throughout.
- → Can I leave out the rum?
Sure, but it enhances flavor. Try rum extract for a non-alcoholic option, or skip it altogether.
- → Why does cooling slowly matter?
It avoids cracks by keeping the texture right. Big temperature swings can cause sinking or breaking.
- → Is this make-ahead friendly?
You can prepare it 1-2 days early, but hold off on adding the topping until you're ready to serve.
- → Why set the rum on fire?
It burns off alcohol but keeps the rich taste. Skip this step if it's not your thing.