Caramelized Banana Cheesecake
Submitted by alzilla7
Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.
YIELD
1 cakePREP
50 minCOOK
READY
If bananas Foster and New York cheesecake had a love child, this would be it.
Sliced bananas get cooked down in butter and brown sugar until they’re soft, golden, and deeply caramelized, then folded right into a classic cream cheese batter.
The crust isn’t your typical graham cracker affair. Toasted pecans ground with butter and sugar get pressed into the pan for something nuttier and more interesting.
A splash of dark rum is optional, but strongly encouraged.
Baked low and slow in a water bath, this cheesecake comes out silky, creamy, and without a single crack.
Pro Tips
- Let the cream cheese come fully to room temperature before beating. Cold cream cheese means lumps, and lumps mean a grainy cheesecake.
- Don’t rush the caramelized bananas. Let the brown sugar melt completely before adding the fruit, and cook until they’re soft enough to mash with the back of a spoon.
- The water bath is non-negotiable here. It keeps the oven humid, prevents cracking, and gives you that velvety texture.
- Chill overnight if you can. The flavor deepens and the texture firms up beautifully.
Ingredients
Directions
Preheat oven to 325℉ (160℃) degrees.
Place pecans on baking sheet; toast in oven about 8 minutes.
Check frequently to avoid burning; set aside.?
Leave oven on.
Melt 1 tablespoon of the butter in non-stick skillet over medium heat.?
Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes.
Add 2 sliced bananas; cook until bananas are caramelized and soft enough to mash with back of spoon.
Remove from heat; set aside.?
Stir in rum, if using, combine cream cheese and 1 cup of sugar in large bowl of electric mixer.
Beat until completely blended.
Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated.
Put remaining tablespoon of butter, remaining ½ cup sugar and toasted pecans in food processor fitted with metal blade.
Process until finely ground; press on bottom of ungreased 8-inch springform pan.
Pack down firmly using palm of hand.
Pour filling mixture over crust.
Place pan inside larger pan and put on oven rack.
Add water to depth of 2 inches.
Bake until firm to touch, about 1½ hours.
Remove from oven; let sit on wire rack 1 hour.?
Refrigerate, covered, at least 3 hours or overnight before serving.
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