Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bananas Foster Cheesecake with Oatmeal Cookie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

  • Author: Sara
  • Total Time: 7 hours 15 minutes
  • Yield: 12 servings

Description

This luscious Bananas Foster Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of bananas foster. Set on a buttery oatmeal cookie crust, the cheesecake is infused with rum and banana liqueur, finished with a decadent caramel rum sauce, whipped cream, dried banana slices, and chopped walnuts. Perfect for a special occasion dessert that offers a sophisticated twist on a Southern favorite.

Ingredients

Oatmeal Cookie Crust

  • 2 cups (355 grams) oatmeal cookies or graham crackers, crushed
  • 2 tablespoons granulated sugar (optional)
  • 1/2 cup (113 grams) unsalted butter, melted

Banana Cheesecake

  • 4 (8-ounce) packages (904 grams) cream cheese, room temperature
  • 1 cup (205 grams) light brown sugar, lightly packed
  • 1/2 teaspoon (2 grams) ground nutmeg
  • 1/2 teaspoon (3 grams) kosher salt
  • 4 large eggs, room temperature
  • 1 tablespoon dark rum or rum extract
  • 1 tablespoon banana liqueur or banana extract
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (350 grams) very ripe bananas, peeled and mashed (about 3 large bananas)
  • 1/2 cup (60 grams) cornstarch

Caramel Rum Sauce

  • 4 tablespoons (57 grams) salted butter, or unsalted butter plus a pinch of kosher salt
  • 1/2 cup (110 grams) brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (60 milliliters) dark rum
  • 2 tablespoons (30 milliliters) banana liqueur
  • 2 tablespoons (30 milliliters) heavy cream, room temperature

Garnishes

  • Whipped cream (recipe linked in post)
  • Chopped walnuts
  • Dehydrated banana slices

Instructions

  1. Prepare the Oatmeal Cookie Crust: Preheat your oven to 350°F (177°C). In a mixing bowl, combine the oatmeal cookie crumbs, sugar, and melted butter using a rubber spatula or your hands until the mixture holds together well.
  2. Check Crust Consistency: Squeeze a handful of the crust mixture into a fist. If it holds firmly, transfer it to a 9-inch springform pan. If it falls apart, add more melted butter gradually. If butter seeps out, add more cookie crumbs until proper consistency is achieved.
  3. Form and Bake the Crust: Use the bottom of a measuring cup to press the crust evenly into the bottom of the pan, leaving a 1/4-inch side border. Bake the crust for 10 minutes, then remove and let it cool while keeping the oven on.
  4. Prepare the Cheesecake Batter: Wrap the springform pan’s bottom and sides with two layers of heavy-duty aluminum foil to prevent water from leaking during baking. In a stand mixer fitted with the paddle attachment, blend cream cheese, brown sugar, nutmeg, and salt on low speed until smooth and lump-free.
  5. Add Eggs and Flavorings: Add eggs one at a time, blending fully after each addition, scraping down the bowl and beaters as needed. Stir in vanilla extract, dark rum, and banana liqueur with the final egg. Then add mashed bananas and blend at low speed.
  6. Add Cornstarch: Sprinkle cornstarch over the batter and blend gently at low speed just until incorporated to avoid overmixing and gummy texture.
  7. Bake the Cheesecake: Pour the cheesecake batter into the cooled crust, leveling the surface. Place the foil-wrapped pan into a larger pan and pour boiling water into the larger pan to create a water bath. Bake for 1 hour and 15 minutes in the preheated oven.
  8. Gradual Cooling: Turn off the oven and prop the door open. Let the cheesecake cool gradually inside the oven for 1 hour.
  9. Finish Cooling: Remove cheesecake from the oven, take it out of the water bath, and remove the foil. Allow the cheesecake to cool at room temperature for 30 minutes, then cover and refrigerate for 4 to 24 hours before slicing.
  10. Make Caramel Rum Sauce: Melt butter in a sauté pan over medium-low heat. Whisk in brown sugar and cinnamon. Cook for 3-4 minutes, stirring every 30 seconds until the sugar dissolves into a gravy-like texture.
  11. Add Alcohol and Flame: Add dark rum and banana liqueur, heat for 20 seconds. Turn off heat and carefully ignite the alcohol with a long-handled lighter or match, keeping flammable items away. Let flame extinguish naturally.
  12. Finish Sauce: Once the flame dies, whisk in room temperature heavy cream. Cool sauce for 1 hour for thinner consistency or refrigerate overnight for thicker caramel.
  13. Assemble and Garnish: Remove springform collar and smooth cheesecake sides. Spoon caramel rum sauce over the top. Pipe a border of vanilla whipped cream with a 1M tip around the edges. Decorate with dried banana slices and chopped walnuts.
  14. Serve and Store: Slice and enjoy within 3 days of slicing or up to 4 days after baking. Refrigerate leftover cheesecake to maintain freshness.

Notes

  • The oatmeal cookie crust can be substituted with graham cracker crumbs for a slightly different texture.
  • Using room temperature ingredients helps achieve a smooth cheesecake batter without lumps.
  • Wrapping the pan with heavy-duty foil prevents water from leaking into the batter while baking in a water bath.
  • Do not overmix once cornstarch is added to avoid gummy texture in the cheesecake.
  • Be very careful when igniting the alcohol for the caramel sauce—keep a safe distance and remove flammable items.
  • Allowing the cheesecake to cool gradually in the oven prevents cracking.
  • Refrigerate the cheesecake before slicing to ensure clean cuts and proper setting.
  • The caramel sauce can be made ahead and refrigerated; warm slightly before serving if too thick.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/bananas-foster-cheesecake-with-oatmeal-cookie-crust-recipe/