A rich, special occasion cheesecake with the flavor of bananas and a topping inspired by the original Brennan's Banana Foster recipe. Difficulty level 5/10
32ozcream cheesefull fat cream cheese at room temperature
16ozsour cream
2cupsbrown sugar
1teaspoonvanilla
4bananasvery ripe - mashed
6eggs
Topping - This was inspired by the original Brennan's recipe for Bananas Foster
½cupbutter
1cupbrown sugar
1teaspooncinnamon
¼cupbanana liqueur
¼cupKentucky bourbon
4bananassliced
1cuppecan halves
Instructions
Crumb Crust
Grind pecans and wafers until they are fine crumbs.
Mix in melted butter and press into a 10 inch springform pan. Press about halfway upsides of pan.
Cover bottom and partway up the sides on the outside with aluminum foil. You will probably need to seam two pieces of foil together to make a big enough piece to fit over the pan.
Set aside.
Banana Cheesecake
Beatcream cheese and sugar until well blended.
Add vanilla and banana
Add eggs, one at a time beating well after each addition
Fold in the sour cream
Spoon into the crumb lined springform
Place the pan in a hot water bath with the water coming about ½ way up the sides of the pan.
Bake at 375 F for 50 minutes. Turn oven off but do not open the door. Leave for 1 hour.
Remove cake from oven and water bath. Allow to cool on the counter for 1 hour.
Place a paper towel over the top, cover with plastic wrap and chill for at least 6 hours.
Topping
Melt butter in heavy pan
Stir in the brown sugar and cinnamon and whisk until sugar crystals disappear and butter and sugar blend.
Add the banana liqueur, bananas, and pecans. Allow the bananas to soften.
Add the bourbon and either simmer for another few minutes OR light on fire and pour over the chilled cake tableside for a dramatic presentation.
If you have not lit the sauce, spoon it evenly over the top of the cake, reserving some as sauce to plate with.