Bananas Foster Cheesecake

READY IN: 1hr 40mins
YIELD: 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!