Bananas Foster Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, packed brown sugar, ground cinnamon and salt. Stir in melted butter until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).

Beat the room-temperature cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and free of lumps, about 2–3 minutes.

Add granulated sugar and continue to beat on medium speed until combined and mixture is creamy, scraping down the sides as needed.

Add eggs one at a time, mixing on low speed and just until incorporated after each addition to avoid overbeating.

Whisk together sour cream, heavy cream, vanilla extract, vanilla paste (if using), ground cinnamon, mashed banana and flour in a small bowl, then add to the cream cheese mixture. Mix on low speed just until smooth and homogeneous. Do not overmix; stop when no lumps remain.

Pour the filling over the prepared crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath (bain-marie).

Bake at 325°F (160°C) for 55–70 minutes or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to keep the cheesecake creamy.

Turn off oven, crack door open and let cheesecake cool in oven for 1 hour to reduce cracking. Then remove from water bath, run a thin knife around the edge to loosen, and cool completely on a wire rack.

Refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight to fully set before adding topping.

In a large heavy skillet over medium heat, melt the 4 tbs unsalted butter. Add dark brown sugar, light corn syrup and ground cinnamon; stir and cook gently until the sugar dissolves and the sauce is bubbling, about 2–3 minutes.

Stir in the lemon juice and banana liqueur (if using). Add the banana slices in a single layer and cook for about 1–2 minutes per side until they start to soften and are coated with caramel sauce but not falling apart.

Remove skillet from heat. Carefully add the dark rum: warm it briefly (do not boil) or pour straight from bottle. Return skillet to a low flame and, if you choose to flambé, tilt the pan or use a long lighter to ignite the alcohol. Allow flames to burn off (the flame will subside in a few seconds). If you prefer not to flambé, cook for another 30–45 seconds to cook off alcohol.

Once flames are out and sauce is slightly thickened, spoon the bananas foster sauce and bananas onto a plate to cool slightly before using on the chilled cheesecake.

If you wish a thicker topping to pour, return the skillet to medium-low and simmer for 1–2 minutes to reduce to desired consistency, stirring so the bananas remain intact.

Carefully release the chilled cheesecake from the springform pan onto a serving platter or keep it in the pan for slicing. If desired, warm a few spoonfuls of the bananas foster sauce slightly (do not make hot) before pouring to avoid melting the cheesecake.

Spoon the bananas and caramel sauce evenly over the top of the cheesecake, leaving a little sauce to drizzle on individual slices. Sprinkle flaky sea salt lightly over the top and scatter toasted pecans if using.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) and serve each slice with a dollop of whipped cream if desired.

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep extra bananas foster sauce in an airtight container refrigerated for up to 5 days; warm gently before serving.