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Bananas Foster Cheesecake
Bananas Foster Cheesecake
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Prep Time:
40 minutes
Cook Time:
95 minutes
Total Time:
795 minutes
Indulge in a decadent banana cheesecake with pecans, caramel sauce, and a hint of dark rum for a heavenly treat.
Ingredients:
  • 0.75 cup all-purpose flour
  • 0.75 cup finely chopped pecans
  • 4 tablespoons unsalted butter
  • 2 tablespoons packed brown sugar
  • 0.5 teaspoon vanilla extract
  • 2 (8 ounce) packages cream cheese, softened
  • 1.25 cups white sugar
  • 2 tablespoons cornstarch
  • 3 large eggs
  • 2 cups pureed bananas
  • 1 cup sour cream
  • 1.5 tablespoons fresh lemon juice
  • 1 tablespoon dark rum
  • 0.5 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 (8 ounce) jar caramel sauce
  • 2 tablespoons dark rum
  • 1 (8 ounce) container whipped topping
  • 2 tablespoons finely chopped pecans, or more to taste
  • 2 bananas, thinly sliced
  • 0.25 cup lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C) and place a rack in the center. Wrap a 9-inch springform pan with heavy-duty aluminum foil on the outside.
  • In a large bowl, mix together flour, pecans, butter, brown sugar, and vanilla extract until well combined. Press the mixture into the bottom of the prepared pan.
  • Place the crust in the preheated oven for 10 to 12 minutes until golden brown. Allow to cool before continuing, keeping the oven on.
  • In a large bowl, use an electric mixer to beat cream cheese until smooth. Gradually mix in sugar and cornstarch. Add eggs one at a time, beating well after each addition. Mix in pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt until just combined. Pour filling over the crust.
  • Position the springform pan inside a spacious roasting pan and pour in water until it reaches halfway up the sides of the springform pan.
  • Bake the cake until the center is just set, approximately 1 hour and 20 minutes. Allow the cheesecake to cool at room temperature for about 2 hours, then refrigerate it uncovered for 1 hour until well chilled. Finally, cover the pan and refrigerate for at least 8 hours or overnight.
  • Gently loosen the edges of the cheesecake by cutting around them, then remove the pan sides and place the cheesecake on a platter.
  • In a small pan, gently heat the caramel sauce over low heat, stirring frequently for about 5 minutes. Stir in the rum.
  • Top the cake with fluffy whipped topping and a generous sprinkle of pecans. Toss banana slices in lemon juice and allow them to slightly dry out. Place the banana slices around the perimeter of the cake. Artfully drizzle caramel sauce over the top. Serve any remaining sauce on the side for a delightful finishing touch to each slice.

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