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Bananas Foster Cheesecake

Source of Recipe

Bon Appétit July 1996


List of Ingredients

Cookie Crust
11 vanilla sandwich cream cookies, crushed
3 Tbsp butter, melted
Bananas Foster Filling
24 oz. cream cheese, softened
3/4 cup dark brown sugar
5 tsp cornstarch
3/4 tsp ground cinnamon
3 eggs, plus 1 egg yolk
2/3 cup pureed banana (2 small bananas)
3 Tbsp banana schnapps
3 Tbsp light rum
2 tsp vanilla extract
Caramel Butter Sauce
1 cup butter
1 cup light brown sugar
2 Tbsp corn syrup
2 Tbsp dark rum
2 Tbsp Galliano
3 bananas, peeled and cut into 3/4-inch rounds
1/4 cup heavy cream, scalded



Recipe

For the Cookie Crust: In a small bowl, stir together the crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.For the Filling: In a large bowl, combine the cream cheese, dark 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 the pureed banana, banana schnapps, light rum and vanilla extract. Pour the cream cheese mixture over the crust. Bake at 350 degrees (F) for 15 minutes. Lower the temperature to 225 degrees (F), and bakefor 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.For the Sauce: Melt the butter with the light brown sugar and corn syrup in a heavy saucepan, stirring often. Stir in the dark rum and Galliano. Bring to a boil and simmer for 2 to 3 minutes, until thickened and bubbling. Add the sliced bananas. Remove from the heat and slowly pour in the hot cream, stirring constantly.To serve: Top each slice of cheesecake with a generous portion of the Caramel Butter Sauce.