Bananas Foster Cheesecake
Ingredients
For the Brown Butter:
- ½ cup unsalted butter
For the Brown Sugar Cinnamon Filling:
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- ⅓ cup all-purpose flour spooned and leveled
For the Crust:
- 16 graham crackers about 240 g, full sheets
- 10 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
For the Banana Cheesecake:
- 32 oz cream cheese softened
- ¾ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 tablespoons cornstarch
- 1 cup very ripe bananas mashed (about 2 large bananas)
- ⅓ cup sour cream at room temperature
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 2 teaspoons rum extract
- 3 whole eggs at room temperature
- 2 egg yolks at room temperature
For the Bananas Foster Topping:
- 6 tablespoons unsalted butter
- ½ cup packed brown sugar
- ½ cup + 2 tablespoons heavy cream
- ½ teaspoon rum extract
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 barely ripe large bananas sliced
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 4 oz cream cheese cold
- 1 ½ cups powdered sugar
Instructions
For the Brown Butter:
- Heat the butter in a pot over medium heat until it turns brown and nutty. This should take about 5 minutes. Remove from heat and transfer to a bowl.
For the Brown Sugar Cinnamon Filling:
- Combine softened butter, brown sugar, cinnamon, and flour in a bowl and mix until smooth. Set aside.
For the Crust:
- Preheat the oven to 350°F.
- Prepare a 9-inch springform pan by wrapping the bottom and edges with aluminum foil and lining the bottom with parchment paper.
- Crush the graham crackers in a food processor, then mix in melted butter and brown sugar until combined.
- Press the mixture into the bottom and up the sides of the pan and bake for 10 minutes. Let it cool.
For the Banana Cheesecake:
- Preheat the oven to 350°F.
- In a large bowl, mix cream cheese, brown sugar, granulated sugar, and cornstarch until smooth.
- Add mashed bananas, brown butter, sour cream, cinnamon, vanilla extract, and rum extract, and mix until combined.
- Add eggs and egg yolks one at a time, mixing until fully incorporated.
- Pour 1/3 of the cheesecake batter into the crust, sprinkle with 1/3 of the cinnamon filling, and repeat layers twice. Swirl gently with a knife.
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 ½ inches up the sides of the springform pan.
- Bake for 1 hour, then leave in the oven with the door cracked open for another hour to cool.
- Once cooled, refrigerate for at least 8 hours or overnight.
For the Bananas Foster Topping:
- In a saucepan, melt butter and brown sugar over medium heat, then simmer for 5 minutes.
- Reduce heat, add cream, rum extract, vanilla extract, and salt, and simmer for 1-2 minutes.
- Add banana slices and simmer for 6-8 minutes until slightly transparent. Remove from heat and let cool.
For the Cream Cheese Frosting:
- Beat butter until pale and fluffy, then add cream cheese and mix until smooth. Gradually add powdered sugar until light and fluffy.
Assembling the Cheesecake:
- Transfer cheesecake to a serving plate, pipe frosting around the edges, and pour bananas foster topping over the center. Then serve and enjoy!