Bananas Foster Cheesecake

"This gem is adapted from Cheesecake Extraordinaire by Mary Crownover (1990). The liqueur flavor is a little strong, but it is just terrific."
photo by a user photo by a user
Ready In:
1hr 40mins
12 slices




  • 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.
  • Enjoy!

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<p>I like to cook.</p> <p>Surprise.&nbsp; Who'd have expected that on a cooking website?&nbsp;</p> <p>Cooking, like any art, is about joy and self-expression.&nbsp; When you make something that others enjoy, and they get it, you feel a connection with them.&nbsp; When you create something new, you're filled with a sense of accomplishment.&nbsp; If you're not joyful, then you're not doing it right.&nbsp; Follow your passion, and it will always lead you in the right direction.&nbsp;</p> <p>The term chef isn't really accurate when applied to me. I never went to the Cordon Bleu nor studied at C.I.A.&nbsp; I'm someone who cooks as a hobbiest.&nbsp; If it tastes good, I eat it.&nbsp; If it's bad, it goes in the garbage. &nbsp; &nbsp;&nbsp;</p> <p>I am a fan of the older cookbooks by James Beard and Robert C. Ackart, and I have to admit that their influence has been very formative of my tastes.&nbsp; It is my fond hope that by posting some recipes from their excellent books that their dishes will continue to be of interest to fellow cooks in the future, both young and old, rather than perishing in obscurity.&nbsp; I like a satisfying casserole more than anything, hand-made loaves of freshly baked bread, cooking with wines and liqueurs, but I am also very fond of elegant desserts, and some of my very favorites appear here on this website.&nbsp;</p> <p>Slowly, as I make them, I will add photographs of the dishes since a picture is worth a thousand words.&nbsp; I want to apologize in advance for the quality of the photos, however, as I'm not a gifted photographer, and many of the dishes will appear unappetizing, but they are actually very good.&nbsp;</p> <p>Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, and Amazon and get as much satisfaction from them as I have.&nbsp; The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights. &nbsp;&nbsp;</p> <p>Ackart, Robert.&nbsp; <span>Cooking in a Casserole</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>The One-Dish Cookbook</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>A Celebration of Soups</span>.&nbsp;</p> <p>Beard, James.&nbsp; <span>The New James Beard</span>. &nbsp;</p> <p>Beard, James.&nbsp; <span>Beard on Bread</span>.&nbsp;</p> <p>Ruhlman, Michael.&nbsp; <span>Ratio</span>. &nbsp;</p> <p><span>Cook's Illustrated Cookbook</span>.&nbsp;</p> <p>&nbsp;</p> <p>I hope that some of these recipes find their way into your stomach and your heart.&nbsp;</p> <p>Enjoy.&nbsp;</p>
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