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Prep 15 mins
Cook 1 hr 25 mins
This gem is adapted from Cheesecake Extraordinaire by Mary Crownover (1990). The liqueur flavor is a little strong, but it is just terrific.
- 11 vanilla sandwich cookies, crushed
- 3 tablespoons butter, melted
Bananas Foster filling
- 24 ounces cream cheese, at room temperature
- 3⁄4 cup dark brown sugar
- 5 teaspoons cornstarch
- 3⁄4 teaspoon ground cinnamon
- 3 eggs
- 1 egg yolk
- 2⁄3 cup pureed banana (2 small bananas)
- 3 tablespoons banana Schnapps (or other banana liqueur)
- 3 tablespoons dark rum
- 2 teaspoons pure vanilla extract
- In a mixing bowl, combine crushed cookies and melted butter. Lightly grease a 9-inch springform pan with butter and press the crumb mixture in it. (Instead of the vanilla cookies, a tasty variation that works well is 3/4 cup of graham cracker crumbs and 1/2 cup ginger snap cookie crumbs.).
- In a mixing bowl, mix together cream cheese, brown sugar, corn starch, and cinnamon with an electric mixer. Add eggs and yolk and mix well. Purée banana in a food processor. Mix puréed banana, banana liqueur, rum, and vanilla extract into cheese mixture with mixer. Pour the cream cheese mixture over the crust.
- Bake at 350 degrees F for 15 minutes.
- Without opening the oven, lower the temperature to 225 degrees F and continue baking for 70 minutes, or until the center no longer jiggles when you gently shake the springform pan.
- Remove the cake from the oven, close oven door, and gently run a knife all around the inside edge of the springform pan to prevent the cake from sticking to it and causing cracks. If cake is still a little wet in center, place it back in the oven for another 30 minutes with oven turned off. It will continue to cook gently as oven cools.
- Remove cheesecake from oven and cool completely to room temperature.
- Cover with plastic wrap and refrigerate overnight. Cooling to room temp prevents moisture from forming inside plastic wrap. Even cheesecakes that seem a little jiggly in the center will firm up nicely after refrigeration.