Bananas Foster is a classic New Orleans dessert, created in the 1950s at Brennan’s Restaurant. It features bananas flambéed in butter, sugar, and rum, typically served over vanilla ice cream.

Introduction to the fusion of Bananas Foster with cheesecake:

This recipe ingeniously combines the rich flavors of Bananas Foster with the creamy texture of cheesecake, creating a decadent dessert that marries two beloved classics.

Why this dessert is perfect for special occasions:

The combination of luxurious ingredients, the dramatic presentation of flambé, and the elegant nature of cheesecake make this dessert ideal for celebrations and impressing guests.

The Inspiration Behind the Recipe

Background on the creation of the recipe by the author: The author developed this recipe to bring together the beloved flavors of Bananas Foster with the creamy indulgence of cheesecake, inspired by a love for both desserts.
Connection to the author’s cookbook and personal anecdotes: The recipe is a standout in the author’s collection, reflecting a personal passion for creating memorable, crowd-pleasing desserts. It is featured in the author’s cookbook as a highlight of their creative dessert repertoire.
Importance of the recipe in the author’s collection: This recipe is significant for its ability to combine classic flavors in a new and exciting way, showcasing the author’s skill in reinventing traditional desserts.

Ingredients and Their Roles

Breakdown of Ingredients

Crust Ingredients:
- Vanilla wafer crumbs: Provide a sweet, buttery base with a delicate crunch.
- Butter: Binds the crumbs together and adds richness.
- Brown sugar: Adds depth and a caramel-like sweetness.
- Cinnamon: Enhances the flavor with warmth and spice.
Cheesecake Filling:
- Cream cheese: The primary component for a smooth, rich texture.
- Brown sugar: Sweetens the filling and complements the bananas.
- Flour: Stabilizes the filling.
- Bananas: Infuse natural sweetness and banana flavor.
- Cinnamon & Nutmeg: Add warmth and spice to the filling.
- Dark rum: Adds depth and enhances the Bananas Foster flavor.
Bananas Foster Topping:
- Butter & Brown sugar: Create a caramel base for the topping.
- Nutmeg & Cinnamon: Add spice and warmth.
- Heavy cream: Makes the sauce rich and creamy.
- Dark rum: Used for flambéing, adding a rich, boozy flavor.
- Bananas: The star of the topping, providing sweetness and texture.
Whipped Cream Topping:
- Heavy whipping cream: Adds lightness and creaminess.
- Powdered sugar: Sweetens the whipped cream.
- Cinnamon: Complements the overall flavor profile.

Choosing the Right Ingredients

Ripe bananas: Essential for achieving the best flavor and texture.
Dark rum: Provides a robust flavor; select a high-quality rum for the best results.
Room temperature ingredients: Ensures a smooth, crack-free cheesecake by allowing even mixing and baking.

Step-by-Step Guide to Making the Cheesecake

Preparing the Crust

Step-by-Step Instructions:
1. Combine vanilla wafer crumbs, melted butter, brown sugar, and cinnamon.
2. Mix until the crumbs are evenly coated and hold together when pressed.
3. Press the mixture into the bottom of a springform pan, ensuring even thickness.
Tips:
- Use the bottom of a glass to press the crust firmly and evenly.
- Ensure the crust extends slightly up the sides to hold the filling.

Making the Cheesecake Filling

Combining Ingredients:
1. Beat softened cream cheese until smooth.
2. Add brown sugar and flour, mixing at low speed to avoid incorporating too much air.
3. Gradually mix in mashed bananas, cinnamon, nutmeg, and dark rum.
Tips:
- Mixing at low speed helps prevent air bubbles, which can cause cracks during baking.
- Ensure all ingredients are fully incorporated but avoid overmixing.

Baking the Cheesecake

Water Bath Technique:
1. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the pan in a larger roasting pan and pour hot water halfway up the sides.
Baking Instructions:
1. Bake at 325°F for 60-75 minutes, or until the center is almost set but still slightly jiggly.
2. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Tips:
- The water bath prevents cracks by maintaining a consistent temperature.
- Avoid overbaking, which can lead to a dry texture.

Making the Bananas Foster Topping

Step-by-Step Process:
1. Melt butter in a skillet over medium heat, then add brown sugar, cinnamon, and nutmeg.
2. Stir until the sugar dissolves and the mixture is bubbly.
3. Add the sliced bananas and cook until they begin to soften.
4. Remove the pan from heat, add dark rum, and carefully ignite with a long lighter.
Safety Tips:
- Stand back when igniting the rum, and keep a lid nearby to extinguish flames if needed.
Achieving the Perfect Sauce Consistency:
- Continue cooking the sauce after the flames subside until it thickens to a syrupy consistency.

Assembling the Cheesecake

Adding the Topping:
1. Once the cheesecake is fully cooled, spoon the warm Bananas Foster topping over it.
Presentation Tips:
- Pipe or dollop whipped cream around the edges for an elegant touch.
- Garnish with extra cinnamon or a sprig of mint for visual appeal.

Serving and Storage Tips

Serving Suggestions

Best ways to serve the cheesecake for different occasions: This cheesecake is a showstopper for holidays, dinner parties, or special celebrations. Serve it with a fresh cup of coffee, a glass of dessert wine, or a scoop of vanilla ice cream.
Pairing suggestions with drinks or other desserts: Pair with a rich coffee liqueur, a sweet Riesling, or a banana liqueur cocktail. Complement with light fruit salads or a simple shortbread cookie on the side.

Storage Instructions

How to store the cheesecake to maintain freshness: Cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
Tips for freezing the cheesecake for later enjoyment: Wrap individual slices in plastic wrap and place them in a freezer-safe container. The cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Common Mistakes and Troubleshooting

Common Issues and How to Avoid Them

Cracked Cheesecake: This often happens due to overmixing or sudden temperature changes. To prevent cracks, mix at low speed and use a water bath. Cool the cheesecake gradually.
Runny Topping: If the topping is too runny, cook it longer to reduce the liquid, or add a bit more butter to help it thicken.
Overbaking: Signs of overbaking include a dry texture and deep browning. To avoid this, bake until the center is slightly jiggly, then let it cool in the oven with the door cracked.

FAQs

Can I make this cheesecake without alcohol? Yes, you can omit the rum or use rum extract for a non-alcoholic version.
What can I use as a substitute for rum? Substitute rum with rum extract, vanilla extract, or another flavored liqueur.
How long can I store the cheesecake in the fridge? The cheesecake can be stored in the refrigerator for 4-5 days if properly covered.
Can I use a different type of crust? Yes, you can use graham crackers, digestive biscuits, or even a chocolate cookie crust as an alternative.

Bananas Foster Cheesecake

Author: Christine

Print Recipe

Description

Bananas Foster Cheesecake is a decadent dessert that combines the classic flavors of Bananas Foster—bananas flambéed in butter, brown sugar, and rum—with the rich, creamy texture of cheesecake. This luxurious treat features a cinnamon cookie crust, a smooth banana-infused filling, and a caramelized banana topping. It’s perfect for special occasions and sure to impress your guests.

Instructions

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes then remove from oven to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. In a large mixer bowl, blend the cream cheese, brown sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the mashed bananas, cinnamon, nutmeg and dark rum. Beat on low speed until well combined.
8. Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.
11. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
12. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove the cheesecake from the oven from oven and let sit on the counter for 15 minutes.
14. Remove the pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
15. When cheesecake has cooled, make the bananas foster. Melt the butter in a large pan over medium-high heat.
16. Add the brown sugar, nutmeg, cinnamon and heavy cream and stir until sugar is dissolved.
17. Pour the rum into the pan, then use a lighter to light the rum. Be careful, the flame can get somewhat high. Once lit, allow it to cook, swirling the pan a few times to disperse the rum and flames. It should burn out within a minute or two, but if not, swirl a little more to help it burn out.
18. Add the bananas to the sauce and continue cooking another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken before adding to the cheesecake.
19. While bananas foster cools, remove the cheesecake from the springform pan and set on a serving plate.
20. To make the whipped cream, add heavy whipping cream, powdered sugar and cinnamon to mixing bowl and whip until stiff peaks form.
21. Pipe a swirl border with the whipped cream around the outside edge of the cheesecake.
22. To finish off cheesecake, add the bananas foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil.