Ingredients
Scale
- 2 ripe bananas, sliced
- 2 tablespoons brown sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/2 cup pineapple juice
Instructions
- Step 1: Preheat oven to 350°F (175°C). Caramelize bananas: In a medium skillet over medium heat, combine sliced bananas and brown sugar. Cook, stirring occasionally, until bananas are softened and caramelized, about 5-7 minutes. Set aside to cool.
- Step 2: Prepare crust: In a small bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool completely.
- Step 3: Make the cheesecake filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and flour until just combined. Gently fold in the cooled caramelized bananas.
- Step 4: Assemble and bake: Pour the cheesecake batter into the cooled crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Step 5: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from oven and let cool completely on a wire rack.
- Step 6: Make the glaze: While the cheesecake cools, heat pineapple juice in a small saucepan over medium heat until slightly reduced and syrupy, about 5-7 minutes. Once the cheesecake is completely cool, pour the pineapple glaze over the top. Refrigerate for at least 4 hours before serving.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, covered tightly with plastic wrap.
- For a warm, gooey center, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this delightful cheesecake with a dollop of whipped cream and a sprinkle of toasted coconut for an extra tropical touch.
- To prevent the cheesecake from cracking, ensure your cream cheese is at room temperature and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American