I'm going to be honest, I cheated a bit and used pre-made deep dish pie shells. I just couldn't bring myself to make the crust from scratch this go 'round. This recipe can make 2 pies and on another post, I'll show you how to remix this recipe with the leftover filling.
What You Will Need:
For the filling:
stand mixer or hand mixer
large mixing bowl
1 large baking dish that can hold the pie pan
1 kettle or pot that can boil 4-6 cups of water
4-6 cups of boiling water.
1 9X11 deep dish pie crust, thawed
2 8-oz packages of cream cheese, softened
1 cup of sour cream
1 ripe banana, smashed with a fork
1 cup of sugar (I used raw or turbinado sugar but use what you prefer)
1 1/2 tsp of pure vanilla extract
4 eggs (I used some of 1 of the eggs to brush the pie crust before I blind baked it)
1/4 tsp of salt
Bringing the filling together:
1. Preheat oven to 350 degrees Fahrenheit.
2. Begin to boil 4-6 cups of water.
3. Using a fork, lightly perforate the pie crust on the bottom to prevent puffing.
4. Using 1 of the eggs, lightly beat the egg and lightly brush over the pie crust. Do not discard egg yolk.
5. Place pie crust in the oven to blind bake for 8-10 minutes until golden. Remove from oven allow to slightly cool.
6. In mixing bowl, add softened cream cheese.
7. Beat cream cheese on medium speed for 1 minute, then on high speed for 1 minute to ensure that there are no lumps and the cream cheese is smooth.
8. With the mixer on medium-low, add egg yolks one at time. Allow each egg yolk to be thoroughly incorporated before adding another egg yolk.
9. After all of the egg yolks have been incorporated, add sour cream and blend on medium-high until well mixed. You may need to scrape down the bowl to ensure that everything is mixed in.
10. Mix in sugar, salt, banana, and vanilla extract. Blend well.
11. Place pie crust inside of deep baking pan.
12. Spoon cheesecake filling into pie crust about 3 1/4 cups worth of filling.
13. Pour boiling water into deep baking pan until it comes up the sides of the pie crust tin. Take care not to get water into the pie crust.
14. Place cheesecake on the bottom rack of the oven and bake for 45 minutes or until the top is golden.The middle may have a slight jiggle to it, but this is okay as it will settle during the chilling phase. If the cheesecake cracks, you have overcooked it.
15. Once cheesecake is cooked, remove from oven and allow to cool to room temperature before placing into the fridge. You can either glaze the cheesecake at this point or wait until after it has chilled in the fridge for 6-8 hours.
Caramel Glaze
1 banana, sliced per your preference (i.e. rounds, on a bias, etc)
1 cup of sugar
1/2 cup of water
1/2 cup of heavy cream
1 tsp of salt
2 tsp of spiced rum -*optional
1 tsp of vanilla extract
Bringing it together:
1. Combine sugar and water in a heavy-bottomed sauce pan over medium heat. Do not stir, just gently swirl the pan until the sugar is wet.
2. Cook the mixture over medium heat without stirring until sugar has dissolved completely.
3. Allow the mixture to boil for about 15-20 minutes until the syrup becomes a golden brown color.
4. Once the mixture is golden brown, stir in cream. Be careful as the mixture may splatter.
5. The caramel may clump, but as you stir it will smooth out.
6. Stir in rum and salt. Allow mixture to cook for 1-2 minutes more.
7. Remove mixture from heat and add vanilla extract.
8. Allow caramel to cool to room temperature before glazing the cheesecake.
9. Arrange banana slices on top of the cheesecake in a decorative fashion.
10. Spoon caramel over the top of the cheesecake until it is completely covered.
11. Let me know what you think!
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