Bananas Foster Cheesecake

Introduction
Bananas Foster Cheesecake is a decadent fusion of two beloved desserts: the rich creaminess of classic cheesecake and the caramelized, rum-infused banana goodness of Bananas Foster. This dessert, with its buttery graham cracker crust, luscious cream cheese filling, and warm, flavorful topping, is perfect for celebrations or when you want to impress guests with a showstopping treat.

The History of Bananas Foster Cheesecake
Bananas Foster originated in the 1950s at Brennan’s Restaurant in New Orleans, where it was created as a way to showcase bananas, a popular import at the time. The dish, consisting of bananas caramelized in butter, sugar, and rum, is flambéed tableside, making it as much a visual spectacle as a culinary delight. Cheesecake, on the other hand, has roots tracing back to ancient Greece, evolving into the rich, creamy dessert we know today. Combining these two iconic creations brings together tradition and indulgence in a single dessert.

Ingredients Breakdown

• Graham Cracker Crust: Made from graham cracker crumbs, melted butter, and a touch of sugar, this base provides a sweet and slightly crunchy contrast to the creamy filling.
• Cheesecake Filling: A rich blend of cream cheese, sugar, eggs, and vanilla extract creates a smooth and velvety texture. A hint of cinnamon or nutmeg can be added to complement the banana topping.
• Bananas Foster Topping: Sliced bananas are cooked in a mixture of butter, brown sugar, and rum, creating a glossy and flavorful topping. A splash of banana liqueur can be added for extra depth.

Step-by-Step Recipe

1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan, creating an even layer. Bake for 8-10 minutes at 350°F (175°C) to set the crust.
2. Make the Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and any desired spices. Pour the filling over the cooled crust.
3. Bake the Cheesecake: Place the pan in a water bath to prevent cracking. Bake at 325°F (165°C) for 60-70 minutes, or until the center is slightly jiggly but the edges are set. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
4. Prepare the Topping: In a skillet, melt butter and stir in brown sugar until dissolved. Add sliced bananas and cook until softened and coated in the sauce. Carefully add rum and ignite to flambé, allowing the alcohol to burn off. Once the flame subsides, remove from heat.
5. Assemble the Cheesecake: Spoon the warm Bananas Foster topping over the chilled cheesecake just before serving. Optionally, garnish with whipped cream or a sprinkle of cinnamon.

Tips for the Perfect Bananas Foster Cheesecake
Use ripe but firm bananas to ensure they hold their shape during cooking. Ensure all ingredients for the cheesecake filling are at room temperature for a smooth and lump-free batter. A water bath is essential to achieve a creamy texture and prevent cracks. For a more dramatic presentation, flambé the topping tableside. Chill the cheesecake thoroughly before adding the topping to maintain its structural integrity.

Variations and Customizations

• Substitute the graham cracker crust with a vanilla wafer or chocolate cookie crust for a unique twist.
• Add a swirl of caramel or chocolate into the cheesecake batter before baking.
• Top with pecans or walnuts for added crunch and flavor.
• For a non-alcoholic version, replace rum with rum extract and banana liqueur with a splash of banana syrup.
• Experiment with other fruits, such as peaches or pineapples, for a tropical variation.

Health Considerations and Nutritional Value
While Bananas Foster Cheesecake is undeniably indulgent, it can be adjusted to suit dietary needs. Use reduced-fat cream cheese and Greek yogurt for a lighter filling. Opt for whole-grain crackers in the crust for added fiber. Monitor portion sizes, as the dessert is calorie-dense. On average, a slice provides around 400-500 calories, depending on the recipe, with significant amounts of fats and sugars, so it’s best enjoyed in moderation. Bananas offer a source of potassium and vitamins, adding a small nutritional benefit.

FAQ

• Can I make this cheesecake ahead of time? Yes, the cheesecake can be prepared and chilled up to 2 days in advance. Add the topping just before serving.
• Can I freeze Bananas Foster Cheesecake? You can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and foil, and store for up to 3 months. Thaw overnight in the refrigerator before serving.
• Do I need to flambé the topping? While flambéing enhances the flavor and presentation, it’s optional. Simply cook the rum until the alcohol evaporates.
• Can I use a store-bought crust? Yes, a pre-made crust can save time, but a homemade crust provides better flavor and texture.
• How do I prevent cracks in my cheesecake? Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually to prevent sudden temperature changes.

Bananas Foster Cheesecake

Bananas Foster Cheesecake combines the creamy richness of cheesecake with the caramelized sweetness of Bananas Foster, creating a dessert that is both elegant and indulgent. Perfect for special occasions, this recipe offers endless customization possibilities while staying true to its luxurious roots.

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Prep Time 2 hours hrs

Cook Time 2 hours hrs

Total Time 4 hours hrs

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 ounces 678g cream cheese, at 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 at room temperature

Bananas Foster

• 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

 

• Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
• In a small bowl, mix the crust ingredients until well combined. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
• Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
• Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during the water bath. Refer to my tutorial on preventing water bath leaks for tips. Set the prepared pan aside.
• Lower 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 and fully combined. Use low speed to minimize air bubbles in the batter, which can cause cracks. Scrape down the sides of the bowl as needed.
• Add the mashed bananas, cinnamon, nutmeg, and dark rum to the mixture. Blend on low speed until everything is well incorporated.
• Add the eggs one at a time, mixing slowly and scraping the bowl after each addition.
• Pour the cheesecake batter into the prepared crust.
• Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring the water does not rise above the foil. Bake for 1 hour.
• Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Do not open the oven door during this time to maintain consistent heat.
• After 30 minutes, crack the oven door and let the cheesecake cool for another 30 minutes to prevent cracking.
• Remove the cheesecake from the oven and let it sit at room temperature for 15 minutes.
• Take the cheesecake out of the water bath, remove the foil, and refrigerate it for 6-7 hours, or until completely cooled and firm.
• Once the cheesecake is chilled, prepare the bananas foster topping. Melt the butter in a large skillet over medium-high heat.
• Stir in the brown sugar, nutmeg, cinnamon, and heavy cream, cooking until the sugar dissolves.
• Add the rum to the pan, then carefully ignite it with a lighter. Be cautious, as the flames can rise high. Allow the flames to subside naturally, swirling the pan occasionally to distribute the rum evenly. The flames should burn out within a minute or two.
• Stir in the banana slices and cook for another 1-2 minutes until the sauce thickens. Remove the pan from heat and let the topping cool to thicken further.
• While the bananas foster cools, release the cheesecake from the springform pan and transfer it to a serving plate.
• To make the whipped cream, combine the heavy whipping cream, powdered sugar, and cinnamon in a mixing bowl. Whip the mixture until stiff peaks form.
• Pipe a decorative swirl of whipped cream around the outer edge of the cheesecake.
• Spoon the cooled bananas foster onto the center of the cheesecake, within the whipped cream border. Drizzle the sauce over the bananas and allow it to cascade down the sides of the cheesecake.
• Store the cheesecake in the refrigerator until ready to serve. For best results, enjoy it within 2-3 days, as the bananas on top may spoil.