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Bananas Foster Cheesecake




Source of Recipe


"Cheesecake Extraordinare" by Mary Crownover 1994, Contemporary Books


List of Ingredients




CRUST:
11 vanilla sandwich cream cookies, crushed
3 T. butter, melted
FILLING:
24 oz. cream cheese, softened
3/4 c. dark brown sugar
5 t. cornstarch
3/4 t. cinnamon
3 eggs
1 egg yolk
2/3 c. pureed banana - 2 small bananas
3 T. banana schnapps
3 T. light rum
2 t. vanilla extract
CARAMEL BUTTER SAUCE:
1 c. butter
1 c. light brown sugar
2 T. corn syrup
2 T. dark rum
2 T. Galliano
3 bananas, peeled, and cut into 3/4 inch rounds
1/4 c. heavy cream, scalded


Recipe



CRUST: In a small bowl, stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9" springform pan.

FILLING: In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, mixing to combine after each addition. Beat in pureed banana, banana schnapps, rum and vanilla. Pour the cream cheese mixture over the crust.

Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off, return the cake to the oven for an additional 30 minutes. Chill, uncovered, overnight.

CARAMEL BUTTER SAUCE: Melt butter with brown sugar and corn syrup in heavy saucepan, stirring often. Stir in the rum and Galliano. Bring to a boil and simmer 2 to 3 minutes, until thickened and bubbling. Add sliced bananas. Remove from heat and slowly pour in hot heavy cream, stirring constantly. Top each slice of cheesecake with a generous portion of the scrumptious sauce.


Final Comments

I think that it works better if you mix the brown sugar, cornstarch and cinnamon in a separate bowl and then add to the cream cheese mix.