I know I told you about locking my sister Molly in a suitcase when we were kids, but I’m pretty sure I haven’t told you how we used to spend our Saturday nights back in the day.
My parents liked to go out with their friends Skip and Linda. I think they played a lot of card games. Molly and I had a babysitter named Rosie that we adored. She was a teenager that live next door and would come stay with us on Saturday nights while my parents were
out partying socializing.
Do you remember The Love Boat? What about Fantasy Island?
No? One was a cheezy show about people falling in love on a cruise and the other was about paying a lot of money to go on a vacation to make fantasy reality.
Yes? Then I beg you to remain silent or you will date us both!
Molly and I were allow to stay up and watch them both. First The Love Boat then Fantasy Island. We used to have Kool-Aid tea parties and eat Pepperidge Farm Goldfish. For the most part Rosie had the easiest babysitting gig ever because we were quiet and in another room for over 2 hours. Unless we got into a fight. Then I’m sure her job sucked.
I’m sure you are wondering what in the world this story has to do with Bananas Foster Cheesecake?
Not a darn thing.
But I do thank you for the walk down memory lane.
- 4 bananas, peeled, and halved lengthwise and crosswise
- 2 cups brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 cup dark rum
- 2 cups graham cracker crumbs
- 5 8 ounce blocks cream cheese, room temperature
- 5 eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1 cup sugar
- 1/2 cup flour
- Heavy duty foil
- Roasting Pan
- Spring form pan
- Preheat oven to 350
- Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)
- Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this
- Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.
- Puree in food processor until smooth.
- Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside
- Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)
- Sift flour and sugar together and add slowly to cream cheese
- add vanilla and the remaining banana caramel mixture (about 2 cups)
- Add eggs one at a time until each one is incorporated
- Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides
- Microwave enough water to come up about halfway of the spring form pan
- Pour cheesecake batter into the spring form pan
- Add enough water to the roasting pan, careful not to splash into the spring form pan
- Bake at 350 for 45 minutes
- Reduce to 325 for another 60 minutes
- Crack oven door and let cool slowly for another hour or so
- Remove from oven and let cool completely
- Refrigerate uncovered overnight
- Serve with whipped cream
Bananas Foster Recipe adapted from Brennan’s
Note: This would also be delicious if you can remember to reserve a little of the caramel sauce to serve it with. I did not, but wish I had.