The Best Bananas Foster Cheesecake

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, 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
• ¼ tsp ground nutmeg
• 2 tbsp (30ml) dark rum
• 3 large eggs, 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 cream
• 2 tbsp (30ml) dark rum
• 2 medium bananas, sliced into coins
• WHIPPED CREAM
• 1/2 cup (120ml) heavy whipping cream, cold
• ¼ cup (29g) powdered sugar
• ½ tsp ground cinnamon

INSTRUCTIONS

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes then remove from oven to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See my tutorial for preventing a water bath from leaking. Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the mashed bananas, cinnamon, nutmeg and dark rum. Beat on low speed until well combined.
8. Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.
11. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
12. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.NEXT STEP

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