Banana Caramel Cheesecake Recipe

How to Make Banana Caramel Cheesecake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan and wrap the bottom in foil.
2. Crust: In a food processor, pulse 1 ½ cups (150g) oatmeal cookies and ½ cup (60g) pecans until finely crumbed.
3. Add ¼ cup (55g) melted unsalted butter and pulse until combined.
4. Press mixture into the bottom of the prepared springform pan and bake for 12 minutes.
5. Let cool completely while preparing the banana layer.
6. Banana Layer: In a medium saucepan, melt 2 tablespoons (30g) butter over medium-high heat. Add ½ cup (100g) packed light brown sugar and stir until melted and bubbling.
7. Stir in 1 teaspoon vanilla extract, 1 tablespoon dark rum (optional), and 3 ripe bananas, sliced.
8. Stir gently to coat and warm through. Pour into the cooled crust.
9. Cheesecake Filling: In a large bowl, beat 2 (8 ounce) packages (566g) cream cheese until smooth and creamy.
10. Gradually add ¾ cup (150g) packed light brown sugar, beating well after each addition.
11. Beat in ½ cup (113g) unsalted butter, softened.
12. Add 4 large eggs one at a time, mixing well after each addition.
13. Stir in 1 teaspoon vanilla extract and 1 tablespoon dark rum (optional).
14. Pour the cheesecake batter over the caramelized banana layer in the springform pan.
15. Water Bath: Place the springform pan in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the springform pan.
16. Bake for 30 minutes at 350°F (175°C), then reduce the oven temperature to 325°F (160°C).
17. Bake for another 30-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
18. Remove from the water bath and let cool completely on a wire rack for at least 2 hours before refrigerating overnight.
19. Caramel Topping: In a medium saucepan, combine 1 cup (200g) granulated sugar, ¼ cup (60ml) water, and 2 tablespoons (30ml) light corn syrup or lemon juice.
20. Bring to a boil over medium heat without stirring. Cook, swirling the pan occasionally, until the mixture turns a rich amber color.
21. Remove from heat and carefully whisk in ½ cup (120ml) heavy cream. (Be cautious as it will bubble up).
22. Return to medium heat and simmer for about 5 minutes, or until slightly thickened, stirring occasionally.
23. Cool completely, then pour over the chilled cheesecake.
24. Refrigerate for at least 2 hours before serving.
25. To serve, run a thin knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and slice with a warm, dry knife.