Bananas Foster Cheesecake
Crust:
- Nine 5 × 2½-inch graham crackers
- 2 tablespoons granulated sugar
- 4 tablespoons (½ stick) butter, melted
- 12 to 13 ladyfingers, halved crosswise
- 4 tablespoons (½ stick) butter
- ½ cup firmly packed dark brown sugar
- 2 tablespoons banana liqueur
- 2 tablespoons dark rum
- ½ teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 4 medium firm-ripe bananas, peeled, halved crosswise, then each half cut lengthwise into slices ¼ inch thick
- ¼ cup lightly toasted sliced almonds (about 5 minutes in a 350° F. oven)
- Three 8-ounce packages cream cheese, at room temperature
- 1 cup granulated sugar
- 5 large eggs, lightly whisked
- 2 tablespoons banana liqueur
- 1 tablespoon vanilla extract
- 1 cup (2 sticks) butter
- 1 cup firmly packed dark brown sugar
- 1½ tablespoons water
- 1½ cups very lightly toasted pecans (5 to 8 minutes in a 350° F. oven)
Instructions:
This classic (bananas caramelized, flamed with rum, and served over vanilla ice cream) has appeared in countless cookbooks and is now all over the Web.
- Preheat the oven to 350° F. Butter a 10-inch spring-form pan well, then waterproof it by wrapping the outside with a large sheet of heavy-duty aluminum foil; set aside.
- For the crust: Place the graham crackers and sugar in a food processor or electric blender, then grind to fine crumbs. With the motor running, drizzle in the melted butter. Press the crumb mixture firmly over the bottom of the spring-form pan, then stand the ladyfingers, rounded ends up and “shoulder to shoulder,” around the side of the pan; press lightly into the crumbs to anchor.
- For the banana filling: Place the butter and brown sugar in a large nonstick skillet, set over moderate heat, and cook, stirring often, for 5 to 8 minutes or until the butter melts and the mixture is smooth. Mix in the banana liqueur, rum, vanilla, and cinnamon and cook, whisking often, for 1 to 2 minutes or until the sugar dissolves completely.
- Add the bananas, reduce the heat to low, and cook for 30 seconds. Turn the bananas gently and cook about 30 seconds longer or until slightly softened. Set off the heat and sprinkle in the almonds.
- For the cream cheese layer: Beat the cream cheese and sugar in a large electric mixer bowl at high speed for about 2 minutes or until light and fluffy. Reduce the speed to low and beat in half of the eggs. Scrape the bowl well, then beat in the remaining eggs, the banana liqueur, and vanilla.
- Scoop half of the cream cheese mixture into the graham cracker crust, smoothing to the edge, then bake uncovered on the middle oven shelf for 10 minutes. Remove from the oven and cool on a wire rack for 5 minutes.
- Carefully spoon the banana filling over the baked layer, rearranging the bananas, if necessary, so that they do not overlap. Top with the remaining cream cheese mixture, again spreading to the edge.
- Set the spring-form pan in a large shallow roasting pan and ease onto the middle oven shelf. Pour enough boiling water into the roaster to come halfway up the sides of the spring-form pan. Bake the cheesecake uncovered for 50 to 60 minutes or until golden on top and set in the center.
- Transfer the cheesecake to a wire rack and cool to room temperature. Cover loosely and refrigerate for 24 hours.
- Next day, prepare the praline topping: Place the butter and sugar in a large, heavy saucepan, set over moderate heat, and cook, stirring constantly, for 5 to 8 minutes or until the butter melts and the mixture is smooth. Add the water and stir to incorporate. Fold in the pecans and cool the topping to room temperature.
- To serve, release the spring-form clamp and lift off the sides of the pan. Leave the cheesecake on the pan bottom, then cut into slim wedges and ladle some of the topping over each portion.