Description
If you’re a banana lover, these Mini Bananas Foster Cheesecakes are a must-try! They feature a crunchy vanilla wafer crust, a creamy banana cheesecake filling, and are topped with a warm and flavorful bananas foster topping. This dessert is a perfect balance of sweetness and richness that will leave everyone wanting more!
Ingredients
Crust:
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1 cup vanilla wafer cookie crumbs
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2 tablespoons brown sugar, packed
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1/2 teaspoon rum extract
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3/4 teaspoon ground cinnamon
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2 tablespoons unsalted butter, melted
Banana Cheesecake:
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1 and 1/2 (8-ounce) packages (12 oz.) cream cheese, room temperature
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1/2 cup brown sugar, packed
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1 tablespoon cornstarch
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1 ripe medium banana, puréed or mashed
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2 tablespoons sour cream, room temperature
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1 teaspoon fresh lemon juice
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1 teaspoon ground cinnamon
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1/2 tablespoon dark rum (or 1 teaspoon rum extract)
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2 large eggs, room temperature
Bananas Foster Topping:
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1/4 cup unsalted butter
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1/2 cup brown sugar, packed
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1 tablespoon heavy cream
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1/2 teaspoon pure vanilla extract
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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1 ripe medium banana, sliced
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2 tablespoons dark rum
Instructions
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For the Crust:
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a mixing bowl, combine vanilla wafer cookie crumbs, brown sugar, rum extract, and cinnamon. Add melted butter and mix until the crumbs are coated.
Scoop a heaping tablespoon of the mixture into each muffin liner and flatten with the back of the spoon. Bake for 5 minutes, then cool on a wire rack. Lower the oven temperature to 325°F. -
For the Banana Cheesecake:
Beat cream cheese on low speed until creamy (1-2 minutes). Add brown sugar and cornstarch, and mix until smooth.
Add mashed bananas, sour cream, lemon juice, cinnamon, and dark rum, and continue to mix until smooth.
Add eggs one at a time, mixing slowly until just combined. Scrape the bowl to ensure everything is well-incorporated.
Fill each cupcake liner with ¼ cup of batter, and bake for 18-20 minutes, or until tops are puffed and dry. Allow to cool on a cooling rack, then refrigerate for 2-3 hours or overnight.
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For the Bananas Foster Topping:
Melt butter in a skillet over medium heat. Add brown sugar and stir until melted.
Add heavy cream, vanilla, cinnamon, and salt, and mix well. Add banana slices and cook for 1-2 minutes until softened. Flip the slices and cook for an additional minute.
Remove from heat and add dark rum, then return the pan to heat to simmer for 1-2 more minutes, or until the sauce thickens.
Spoon the bananas foster topping over each cheesecake before serving.
Notes
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Be sure to refrigerate the cheesecakes for at least 2 hours to allow them to firm up.
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You can prepare the bananas foster topping just before serving to keep it fresh and warm.