Bananas Foster Cheesecake Dessert (Printable Version)

Creamy cheesecake with caramelized bananas, cinnamon-spiced cookie crust, and rich brown sugar notes.

# What You'll Need:

→ Crust

01 - 302 g vanilla wafer crumbs
02 - 112 g salted butter, melted
03 - 45 g light brown sugar, loosely packed
04 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

05 - 678 g cream cheese, at room temperature
06 - 144 g brown sugar, loosely packed
07 - 24 g all-purpose flour
08 - 240 ml mashed ripe bananas (2–3 bananas)
09 - 1 1/2 teaspoons ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 30 ml dark rum
12 - 3 large eggs, at room temperature

→ Bananas Foster Topping

13 - 56 g salted butter
14 - 113 g light brown sugar, packed
15 - 1/8 teaspoon ground nutmeg
16 - 1/2 teaspoon ground cinnamon
17 - 15 ml heavy whipping cream
18 - 30 ml dark rum
19 - 2 medium bananas, sliced into coins

→ Whipped Cream

20 - 120 ml heavy whipping cream, cold
21 - 29 g powdered sugar
22 - 1/2 teaspoon ground cinnamon

# Steps to Follow:

01 - Preheat oven to 163°C. Line a 23 cm springform pan with parchment paper on the bottom and lightly grease the sides.
02 - Combine vanilla wafer crumbs, melted butter, brown sugar, and cinnamon in a bowl, then press the mixture firmly into the base and up the sides of the pan.
03 - Bake crust for 10 minutes, then remove from oven to cool. Wrap the outside of the pan securely with aluminum foil to prevent water intrusion.
04 - Reduce oven temperature to 148°C. Beat cream cheese, brown sugar, and flour together on low speed until completely smooth, scraping down the bowl as needed.
05 - Mix mashed bananas, cinnamon, nutmeg, and dark rum into the cream cheese mixture. Blend on low until homogeneous.
06 - Add eggs one at a time, mixing slowly and scraping the bowl after each addition.
07 - Pour cheesecake batter into prepared crust. Set the springform pan inside a larger roasting pan, fill the larger pan with warm water to reach halfway up the cake pan's sides, ensuring the water does not rise above the foil. Bake for 1 hour at 148°C.
08 - Turn off oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the oven door and let it sit for another 30 minutes to cool slowly.
09 - Remove cheesecake from oven and water bath, discard foil, and let it rest at room temperature for 15 minutes. Refrigerate for 6–7 hours until completely chilled and firm.
10 - Melt butter in a large pan over medium-high heat. Stir in brown sugar, nutmeg, cinnamon, and heavy cream until sugar dissolves completely.
11 - Add rum to the pan and carefully ignite with a lighter. Allow the flames to subside naturally while swirling the pan, ensuring the alcohol cooks off.
12 - Stir in banana slices and cook for 1–2 minutes until sauce thickens. Remove from heat to cool and thicken further before assembling cheesecake.
13 - Release the chilled cheesecake from the springform pan and transfer to a serving plate.
14 - Beat the chilled cream, powdered sugar, and cinnamon in a cold bowl until stiff peaks form.
15 - Pipe a decorative swirl or border of whipped cream along the outer edge of the cheesecake.
16 - Spoon the cooled bananas foster mixture onto the centre of the cheesecake, letting excess sauce run down the sides.
17 - Refrigerate until serving. Consume within 2–3 days for optimal freshness as banana topping is perishable.

# Additional Notes:

01 - Use room temperature dairy and eggs to ensure a smooth, lump-free filling.
02 - Wrap the springform pan tightly with foil to prevent water bath leaks.
03 - Chilling is crucial for the cheesecake's structure and flavor development.
04 - Light the rum carefully and at arm’s length to avoid burns during flambéing.

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