Caramel Banana Cheesecake
Banana filled cheesecake in an oatmeal cooke crust and topped with caramel sauce.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 10 pieces
- For the crust:
- 1 package crunchy oatmeal cookies
- 1/3 cup unsalted butter
- For the cake:
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar packed
- 3 perfectly ripe bananas sliced
- 2 tablspoons banana caramel vodka or rum
- 4 8oz packages of cream cheese
- 1 cup brown sugar packed
- 2 tablspoons unsalted butter melted
- 5 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 tablespoons banana caramel vodka or rum
- caramel topping
Preheat oven 350 degrees. Grease a 10-in springform pan and cover the outside bottom and halfway up the sides with alluminum foil.
Crush cookies in a foodprocessor until you have an even crumb. Add the melted butter and pulse to just combine, then dump and press into the bottom of the prepared springform pan. Bake for 12 minutes. Allow to cool before the next step.
Heat a saute pan over medium heat. Add butter and brown sugar, stirring until melted and bubbling. Add bananas, vodka (or rum) and vanilla. Stir and saute for just a minute or two, until the bananas are heated through and covered in the brown sugar and butter mixture. Pour over the crust. Set aside.
For the cheesecake, in a standmixer with a paddle attachment, beat cream cheese, scraping down the sides several times, until it is light and fluffy. Add brown sugar and beat until creamy and smooth. Beat in butter. Then beat in the eggs, one at a time. Beat well after each addition. Stir in vanilla and vodka (or rum) and pour over the banana layer in the springform pan.
Bake cheesecake in a water bath. Place spring-form pan into a large roasting pan and place whole thing in the oven. Carefully fill the roasting pan with boiling water so that it surrounds the cheesecake. Bake for 30 monutes at 350. Then reduce oven to 325 and bake for another 30-40 minutes, until filling puffs up slightly and center is just slightly firm. Remove from oven and water bath and allow to cool completely on a wire rack. Refrigerate for at least 6 hours before serving, overnight is best.
For serving, remove cake from springform pan and place on serving platter. Cover top of cake with your favourite caramel topping.
Recipe slightly adapted from Anna Olson.
Plan ahead - make the cake the day before serving so that it completely firms up before serving. Top with caramel just before slicing.