roasted banana cheesecake + graham cracker pretzel crust + spiced rum caramel + vanilla bean whipped cream
The ubiquitous banana has been an ever-present fixture in the kitchens of every home I’ve ever lived in. It was the first real, solid food I ate in this life, the effect of which spurred me to utter my first word: “mas!” or “more!” in English. Bananas are forever one of my favorite treats, and I have delighted in them in many different ways. Be it in smoothies, as a side dish (picadillo MUST be eaten with a banana on the side!), a dessert ingredient or simply as-is. Bananas are as enjoyable for their distinctive flavor as they are for their versatility.
A key component of concoction in some of my earliest culinary endeavors as a wee lad, I’ve been creating yummy goodness with nanners for a lifetime! Added to my cereal, peanut butter + maple + banana sandwiches, frozen honey bananas, banana bread and the like. For me, bananas have always had this tropical feel to them that makes me think of home in South Florida. They are as adaptable as they are variable in their size, color and taste. There are even blue java bananas that when ripe, taste exactly like vanilla ice cream.
My favorite use though, is combined with hooch! Who doesn’t guzzle banana daiquiris by the gallon? This is why they work so perfectly here with the rum caramel and the liqueur in the custard. Speaking of custard…
The variety of possibilities for cream cheese in dessert form is winsome and vast. Eliciting a range of emotions, every creamy and ambrosial bite brings one closer to perceiving sweet nirvana! My immodest love of cheesecake has been well documented for quite some time. During the holidays, while at dinner parties and other festivities, regardless of the host I seek out the cheesecakes with the single-mindedness of a crackhead looking to score. Soon after acquisition, I proceed to make a display of such gluttonous and unconstrained rapacity so as to force my companions to disavow any knowledge of me whatsoever. “…Who? Him!? No idea who he is!”
I first devised this particular recipe for a restaurant where I was the chef. Normally when developing a recipe at work, we made, tasted and tweaked it many times before finalizing it. The creation of this one however, was one of those serendipitous moments when everything came together and I knew we had created something special right out of the gate. The combination of the sweet, creamy roasted bananas and the salty pretzels in the crust was inspired. The way the rum in the caramel embellished the flavor of the bananas really brought the whole thing together. The vanilla bean whipped cream–well, what isn’t made better by vanilla bean whipped cream?! When conducting a tasting with the restaurant staff, I knew by the moans and euphoric eye rolls that we had a winner on our hands.
The use of Licor 43, the iconic sweet liqueur from Spain, was a stroke of genius suggested by my wife Tara who spent time bartending in some of the finest establishments in South Florida, and immediately understood how this sweet and aromatic aperitif could elevate this cheesecake to a higher stratum of delicacy. The unmistakable flavors of warm vanilla intermixed with sweet fruits and fragrant spices mingles beautifully with the lush custard to create an indelible dining experience. (If you are unable to find Licor 43, a thick-bodied banana liqueur works well here, too.)
Garnish with some shaved dark chocolate, sliced banana and a sprinkling of crushed salted pretzels. Finally, a mint leaf adds a beautiful, restaurant quality presentation to this most special dessert. Get ready for the outpouring of adoration you’ll receive for offering your guests this magical morsel!
roasted banana cheesecake + graham cracker pretzel crust + spiced rum caramel + vanilla bean whipped cream
the crust:
1 ½ cups graham cracker crumbs
½ cup salted pretzels, ground
4 ½ tbsp. unsalted butter
2 tbsp. light brown sugar
Place graham crackers and pretzels in a food processor and process until both are fully ground. Melt the butter over low heat. Put the brown sugar, graham cracker crumbs and pretzel crumbs in a mixing bowl. Pour the melted butter over the crumbs.
Mix well to combine. It should have the consistency of damp beach sand. Press evenly into prepared 9” springform pan. Set aside.
the spiced rum caramel:
¾ cup granulated cane sugar
¼ cup heavy cream
2 tbsp. water
2 tbsp. local honey
1-2 tbsp. spiced caribbean rum, depending on how strong you like it!
½ tsp. vanilla paste
¼ tsp. kosher salt
Place the sugar in an even layer into a small saucepan. Add the water and heat the pan over medium-low heat. Cook, without stirring, until the edges of the sugar-water begins to liquefy and bubble, about 10-15 minutes. At this point, begin stirring the sugar water until all the sugar has dissolved and the liquid has become a lovely amber color, 20-25 minutes. Watch out! The change tends to happen rather quickly. Remove from heat and slowly incorporate the heavy cream, whisking the entire time. The mixture will bubble up rapidly, this is perfectly normal.
Whisk in the remaining ingredients and return the pan to medium-low heat for about 5 minutes, whisking frequently to dissolve any clumps that may have formed. Remove from heat, set aside and allow to cool. Caramel will thicken as it cools.
the vanilla bean whipped cream:
½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract
Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips.
Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.
Continue to whip until you are beating the cream on high speed and stiff peaks form.
the filling:
2 lbs. cream cheese, softened
¼ cup cornstarch
1 cups granulated sugar
½ cup light brown sugar
¾ cups buttermilk
¾ cups heavy cream
5 whole eggs
1 tbsp. vanilla paste
2-3 tbsp. licor 43 or banana liqueur
3-4 ripe bananas
Pre-heat oven to 300 degrees F. Set bananas on a parchment paper line sheet tray. Poke a couple of holes in them all around. Roast for 20-30 minutes. Remove from oven and set aside until cool enough to handle.
Once cooled, make a cut into the peel down the length of the banana. Scoop out roasted banana and puree. Set aside.
Pre-heat oven to 240 degrees F.
Place the softened cream cheese into the bowl of a stand mixer. In a mixing bowl, whisk together the sugars and the cornstarch. With the mixer on low speed, take the sugar mixture and add it to the cream cheese.
Add the heavy cream, buttermilk, vanilla paste, roasted banana and banana liqueur. Continue mixing to combine well. Add eggs one at a time and mix until just incorporated.
Pour mixture into prepared crust. Place pan on a baking sheet and place in the center rack of the pre-heated oven. Bake for 2 hours, or until set in the center. When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit.
Remove from oven and cool on a rack for 1-2 hours. Top with maple bourbon caramel drizzle + vanilla bean whipped cream + shaved dark chocolate curls + a sprinkling of crushed graham cracker and salted pretzel crumbs.
This cheesecake is best served at room temperature.
beer pairing: Well’s Banana Bread beer
cocktail pairing: Banana Manhattan
musical pairing: Banana Boat Song (Day-O) – Harry Belafonte
roasted banana cheesecake + graham cracker pretzel crust + spiced rum caramel + vanilla bean whipped cream
- Total Time: 37 minute
- Yield: 8 servings 1x
Description
This decadent banana cheesecake with warm, rum caramel sauce and a graham cracker and salted pretzel crust is the perfect remedy to a tumultuous year.
cheesecake free from:soy + fish + shellfish + trans fats + vegetarian.
caramel sauce free from: gluten + soy + egg + peanut + tree nut + fish + shellfish + vegetarian.
whipped cream free from: gluten + soy + egg + peanut + tree nut + fish + shellfish + vegetarian.
Ingredients
the crust:
1 ½ cups graham cracker crumbs
½ cup salted pretzels, ground
4 ½ tbsp. unsalted butter
2 tbsp. light brown sugar
the caramel:
¾ cup granulated cane sugar
¼ cup heavy cream
2 tbsp. water
2 tbsp. local honey
1-2 tbsp. spiced caribbean rum, depending on how strong you like it!
½ tsp. vanilla paste
¼ tsp. kosher salt
the vanilla bean whipped cream:
½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract
the filling:
2 lbs. cream cheese, softened
¼ cup cornstarch
1 cups granulated sugar
½ cup light brown sugar
¾ cups buttermilk
¾ cups heavy cream
5 whole eggs
1 tbsp. vanilla paste
2-3 tbsp. licor 43 or banana liqueur
3-4 ripe bananas
Instructions
for the crust:
While the bananas are working, melt the butter over low heat. Place the brown sugar, graham cracker crumbs and pretzel crumbs in a mixing bowl. Pour the melted butter over the crumbs.
Mix well to combine. It should have the consistency of damp beach sand. Press evenly into prepared 9” springform pan. Set aside.
for the caramel:
Place the sugar in an even layer into a small saucepan. Add the water and heat the pan to medium-low heat. Cook, without stirring, until the edges of the sugar-water begins to liquefy and bubble, about 10-15 minutes. At this point, begin stirring the sugar water until all the sugar has dissolved and the liquid has become a lovely amber color, 20-25 minutes. Watch out! The change tends to happen rather quickly. Remove from heat and slowly incorporate the heavy cream, whisking the entire time. The mixture will bubble up rapidly, this is perfectly normal.
Whisk in the remaining ingredients and return the pan to medium-low heat for about 5 minutes, whisking frequently to dissolve any clumps that may have formed. Remove from heat, set aside and allow to cool. Caramel will thicken as it cools.
for the vanilla bean whipped cream:
Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips.
Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.
Continue to whip until you are beating the cream on high speed and stiff peaks form.
for the filling:
Preheat oven to 300 degrees F. Set bananas on a parchment paper line sheet tray. Poke a couple of holes in them all around. Roast for 20-30 minutes. Remove from oven and set aside until cool enough to handle.
Once cooled, make a cut into the peel down the length of the banana. Scoop out roasted banana and puree. Set aside.
Preheat oven to 240 degrees F.
Place the softened cream cheese into the bowl of a stand mixer. In a mixing bowl, whisk together the sugars and the cornstarch. With the mixer on low speed, take the sugar mixture and add it to the cream cheese.
Add the heavy cream, buttermilk, vanilla paste, roasted banana and banana liqueur. Continue mixing to combine well. Add eggs one at a time and mix until just incorporated.
Pour mixture into prepared crust. Place pan on a baking sheet and place in the center rack of the pre-heated oven. Bake for 2 hours, or until set in the center. When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit.
Remove from oven and cool on a rack for 1-2 hours. Top with maple bourbon caramel drizzle + vanilla bean whipped cream + shaved dark chocolate curls + a sprinkling of crushed graham cracker and salted pretzel crumbs.
Notes
This cheesecake is best served at room temperature.
pairings:
beer: Well’s Banana Bread beer
cocktail: Banana Manhattan
musical: Banana Boat Song (Day-O) – Harry Belafonte
brujo notes:
- You can freeze this cheesecake a bit to facilitate slicing. To freeze cheesecake: allow to cool completely, then chill in the refrigerator until completely cold. Wrap the cold cheesecake first in plastic wrap, then in aluminum foil. Make sure you wrap completely and tightly. Place in the freezer and store for 1 month, no more than 2. When ready to use, thaw completely in the fridge or the countertop.
- Freeze extra whipped cream by:
1. piping single serving portions onto a parchment paper-lined baking sheet
2. freeze overnight
3. place in a gallon-sized freezer bag and seal. Keeps in freezer about 1 month - For underdone cheesecake: Continue baking if the outer ring is still jiggly or if the middle sloshes as if there’s still liquid beneath the surface. Continue to bake and check the cheesecake every five minutes or so.
- For over-baked cheesecake: If the center starts to look puffed or if you start to notice cracks, then immediately move on to the next step of cooling the cheesecake. Some golden spots or small cracks won’t affect the flavor of your cheesecake.
- Prep Time: 1 hour + 30 minutes
- Cook Time: 1 ½ – 2 hours
- Category: dessert diablery, kid approved juju
Keywords: roasted banana cheesecake, graham cracker pretzel crust, spiced rum caramel sauce, vanilla bean whipped cream
