Bananas Foster Cheesecake has a vanilla wafer crust, a creamy banana and rum-flavored filling topped with a bananas foster mixture with sliced bananas and pecans. It's a wonderful cheesecake for a Mardi Gras celebration or a New Orleans-themed party.
Preheat oven to 350 degrees.
Combine vanilla wafer crumbs, pecans, and melted butter in a medium bowl. Mix well. Press into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake 10 minutes. Let cool.
Cover the outsides of the springform pan in aluminum foil. Place in a large baking dish. Reduce oven temperature to 300 degrees.
Using an electric mixer with a paddle attachment, beat cream cheese, brown sugar, and flour until smooth and blended well. You want to beat it on low speed so that you don't whip too much air in.
Scrape down the sides of the bowl. Add bananas, cinnamon, nutmeg, and rum and mix well on low speed.
Mix in eggs one at a time on low speed, scraping down sides of bowl between additions.
Pour batter into pan with crust. Pour warm water into the baking dish until it comes halfway up the sides of the springform pan.
Bake for 1 hour. Turn oven off, crack oven door slightly and leave in for 1 more hour.
Remove springform pan from water bath and set on the counter for 20 minutes. Remove the sides of the pan and refrigerate until chilled, at least 6 hours.
Make Bananas Foster topping. Melt the butter in a large pan over medium-high heat. Add brown sugar, cinnamon, nutmeg, and heavy cream. Stir until sugar is melted.
Add rum and simmer for 1 minute. Add bananas and pecans and cook 1 more minute. Let cool and then pour on top of cheesecake.
Even if you carefully wrap your springform pan in aluminum foil, sometimes water from the water bath will find it's way in. Try using a plastic slow cooker liner instead. Or if you have a cake pan just slighty larger than the springform pan, you can set it in that.