There is a little restaurant here in town, that makes the best desserts. One of my favorites is their Bananas Foster Cheesecake. I’m not a super fan of banana pudding, but the combination of the cheesecake and the bananas and the caramel….well, I decided I needed to try and find a way to make this at home. Here it is – and here’s the link that the cheesecake filling is made from:
Start with that great Nilla Wafer crust that we’ve used on here before. One and one half cups crushed Nillas, 4 Tbsp sugar, 5 Tbsp melted butter, and this time add in half a cup of finely chopped nuts – I used walnuts. Mix all that well, press it into a lined springform pan (9″) and bake for 10 minutes at 325 degrees. Take it out to rest while you make the filling. Go ahead and increase the oven temp to 350 degrees now.
For the filling, start with the banana mixture. Mash one medium, and dice 2 medium bananas and add to a saucepan. Add one Tbsp of lemon juice, and 2-3 Tbsp of brown sugar depending on how ripe your bananas are. Heat on medium just until the brown sugar melts, stirring constantly. Turn off heat and set aside.
On medium speed, cream 3-8oz blocks of softened cream cheese with 1 cup of regular sugar. Add in 3 eggs, one at a time, scraping down the sides after each. Blend in 2 tsp of vanilla flavoring. Now, add in that banana mixture – fold it in by hand, don’t used the mixer for this. Pour this all into the pan with the crust. Place in a water bath, and bake 45 to 55 minutes until most of the jiggle is gone. Turn off the heat, crack the door just a little, and let is rest another hour.
After all that, refrigerate it until well cooled, about 6 hours. Now, you can stop here, plop a little whipped cream on top and call it a day. Or, if you want to go more Foster than Pudding, make the old faithful caramel sauce we’ve used here before. On medium low in a heavy pan (this is important), melt 1 cup of sugar stirring constantly. I mean, constantly. That stuff will burn if you blink. Once fully melted, add 6 Tbsp of softened butter, and let it cook (keep stirring!) for 2-3 minutes. Now, drizzle in 1/2 cup of heavy whipping cream, still well, and let it cook for 1 minute. Stir it a few times but mostly let it be – oh and stir in about 1/2 tsp of salt. Pour it up and let it cool; it will thicken as it cools. Drizzle this over the top, and over the slices of your cheesecake.
I hope you enjoy this recipe – it makes up quite pretty and tastes fantastic!