Bananas Foster Cheesecake
11 vanilla sandwich cream cookies, crushed
3 tablespoons melted butter
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup dark brown sugar
5 teaspoons cornstarch
3/4 teaspoon cinnamon
1 egg yolk
2/3 cup pureed bananas - about 2 small
3 tablespoons banana schnapps
2 teaspoons vanilla
3 tablespoons light rum
Caramel Butter Sauce (optional):
1 cup butter
1 cup light brown sugar
2 tablespoons corn syrup
2 tablespoons dark rum
2 tablespoons Galliano
3 bananas, peeled, 3/4-in. slices
1/4 cup heavy cream, scalded
Crust: In a small bowl, stir crust ingredients together until well combined. Spread in bottom of 9-inch springform pan.
Filling: In large bowl, combine cream cheese, brown sugar, cornstarch and cinnamon. Beat with electric mixer until smooth. Add eggs and egg yolk, one at a time, beating after each addition. Beat in pureed banana and schnapps, rum and vanilla extract. Pour over crust - bake at 350ºF for 15 minutes then lower temperature to 225ºF and bake for another hour and 10 minutes. Remove from oven, run a knife around the inside, turn oven off and return to oven for additional 30 minutes. Chill, uncovered overnight.
Caramel Butter Sauce: Melt butter with brown sugar and corn syrup in heavy saucepan, stirring often. Stir in rum and Galliano. Bring to a boil and simmer until thickened and bubbly. Add the 3 bananas. Remove from heat and slowly pour in hot heavy cream, stirring constantly. Top each slice of cheesecake with a generous portion of this scrumptious sauce.