Creamy bananas and a spiced rum-brown sugar caramel marry in this luxurious cheesecake. The filling is smooth and tangy and the crust is buttery. You'd love the nutty depth in each bite. Add to it, the richness of the caramelized banana topping. This banana foster cake will be a party hit for sure. Or have it with your evening coffee and indulge in the comfort of this tasty dessert!
If you love cheesecakes, try this dark chocolate cheesecake recipe. It is a perfect treat for kids and adults alike. Bonus: it can also double as a birthday cake if you want to go for a thoughtful gesture. Or have these exotic Japanese cheesecakes, which are also known as cotton cheesecake or souffle cheesecake. Cheesecake lovers would also love these cherry cheesecakes – check out the recipes!
Ingredients:
For the crust
- 320 gm Marie biscuits
- 70 gm pecans
- 1/4 tsp ground cinnamon
- 1/8 tsp table salt
- 60 gm unsalted butter, melted
For the banana-caramel mixture
- 30 gm unsalted butter
- 50 gm packed light brown sugar
- 1 large (200 gm) banana, thinly sliced
- 15 ml spiced rum
Filling
- 680 gm cream cheese, softened
- 300 gm sour cream, at room temperature
- 100 gm granulated sugar
- 3 large eggs
- 30 ml spiced rum
- 15 ml vanilla extract
- 1/8 tsp table salt
Topping
- 120 ml heavy whipping cream
- 100 gm packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp cardamom
- 1/8 tsp ground nutmeg
- 1/8 tsp table salt
- 3 large bananas (200 gm each), split in half lengthwise
- 45 ml spiced rum
- Granulated sugar (optional)
- 40 gm toasted pecans, slightly crushed
Additional Ingredients
- Cooking spray
- 2 liters water
Process:
- Start by crushing the Marie biscuits and mixing them with the pecans, ground cinnamon, and salt. Melt some unsalted butter, then combine it with the cookie mixture, pressing it firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust in a preheated oven until it turns golden brown, then let it cool for a bit before reducing the oven temperature.
- While the crust cools, heat a large skillet over medium heat. Add butter and brown sugar, whisking until the mixture melts and bubbles. Remove it from the heat, then fold in the sliced banana and spiced rum, stirring gently until the bananas are well coated. Allow this mixture to cool for a little while.
- Next, beat the softened cream cheese in a stand mixer until smooth. Add sour cream and granulated sugar, mixing until everything is combined. Incorporate the eggs one at a time, mixing well after each addition. Stir in the spiced rum, vanilla extract, and salt, ensuring everything is well blended.
- In a roasting pan, fill it with water and place it in the oven. Spread the banana-caramel mixture over the cooled crust, then pour the cheesecake filling on top. Gently tap the springform pan on the counter to release any air bubbles. Carefully place the cheesecake in the water bath and bake until it jiggles uniformly when shaken. Once it’s done, turn off the oven and let the cheesecake rest inside for a while before chilling it completely in the fridge.
- When you’re ready to serve, remove the sides of the springform pan and transfer the cheesecake to a cake stand. For the topping, bring together heavy whipping cream, brown sugar, cinnamon, cardamom, nutmeg, and salt in the skillet. Boil this mixture until it thickens and darkens, then add the halved bananas, cooking them until they’re lightly browned. Remove from the heat and pour in the spiced rum, then carefully ignite the sauce, letting the flames burn out before taking out the bananas.
- If you’d like, sprinkle sugar on the cut sides of the bananas and use a kitchen torch to caramelize them until golden. Spoon the caramel sauce over the cheesecake, letting it drip down the edges, and arrange the banana halves on top. Finish with a sprinkle of crushed toasted pecans, and there you have it—a stunning dessert that’s sure to impress!