Instructions

Start by making the crust. Crush the graham crackers into fine crumbs, then mix them with the sugar and melted butter. Set aside.

Cover the top rack of the oven with foil. Set a rack in the center for the cheesecake. You are also going to need to place a roasting pan with boiling water below the cheesecake. If you only have two racks and a coil on the bottom of your oven check my notes on how to work with that. Preheat the oven to 325°F. Prepare a 9-inch springform pan by wrapping the outside twice with heavy-duty foil, keeping the shiny side facing out. Place a round of parchment paper in the bottom of the pan. 

Pour the crust mixture into the prepared pan and pack it down firmly and evenly using the bottom of a flat measuring cup or glass.

Peel the bananas and place them on a small parchment-lined baking sheet. Put them into the oven as it preheats. This will roast and soften the bananas while you prepare the remaining components.

Meanwhile, add the cream cheese, brown sugar, and vanilla to the bowl of a stand mixer. Beat until completely smooth and creamy, stopping to scrape down the sides and bottom of the bowl. Make sure there are no lumps. Leave the mixer running on the lowest speed while you prepare everything else.

In a small saucepan, combine the nonfat milk powder and 2 tablespoons of butter. Cook over medium-low heat, stirring constantly, until the milk powder is deeply toasted and golden brown. Pour the mixture into a measuring cup or heat-safe bowl.

Using the same saucepan, add 1 cup granulated sugar and cook over medium heat. Once the sugar begins to melt, gently stir until it is fully dissolved and reaches a deep amber color.

Slowly pour in the ½ cup heavy cream, whisking carefully. The mixture will bubble vigorously. If the caramel seizes or hardens, continue whisking it over low heat until it becomes smooth again.

Add the remaining 6 tablespoons of butter and stir until completely melted. Mix in the salt.

Measure out ¾ cup of the caramel and pour it into the toasted brown butter mixture. Reserve the remaining caramel for decorating and serving.

By now, the bananas should be soft and roasted. Add them to the caramel and brown butter mixture along with the 7 ounces of sour cream. Blend until completely smooth.

With the mixer running on low, slowly drizzle the banana-caramel mixture into the cream cheese mixture. Scrape down the bowl and mix just until evenly combined.

Add the eggs one at a time, mixing on low after each addition until fully incorporated. Avoid overmixing once the eggs are added.

Scrape down the sides and bottom of the bowl one final time, then pour the batter over the tightly packed crust.

Lift the pan slightly off the counter and gently drop it down several times to release any trapped air bubbles.

Place a roasting pan or 9-by-13-inch baking pan on the bottom rack of the preheated oven. Fill it about three-quarters full with boiling water.

Place the cheesecake on the rack directly above the pan of water. Bake for 1 hour without opening the oven door.

After 1 hour, check the cheesecake. The edges should look set, while the entire center should jiggle together like Jell-O when the pan is gently moved. If it is not ready, continue baking for up to 15 additional minutes, but no longer.

Once the cheesecake is baked, turn the oven off and prop the door open slightly. Leave the cheesecake inside the turned-off oven for 30 minutes so it can begin cooling gradually. If the cheesecake rose during baking, it will settle back down as it cools.

After 30 minutes, transfer the cheesecake to the counter or a wire rack. Let it cool completely for about 1 hour.

Remove the foil from around the pan. Gently place a paper towel over the surface of the cheesecake to absorb any condensation, then loosely cover the pan with the existing foil.

Refrigerate the cheesecake for at least 6 hours, but preferably overnight. Do not rush this step. The cheesecake needs enough time to fully set, or it may fall apart when sliced.

Once chilled, remove the sides of the springform pan. You can serve the cheesecake directly on the pan base, or carefully transfer it to a serving platter. To remove the base, invert the cheesecake onto a board, lift off the bottom of the pan, then flip it right side up onto your platter.

When you are ready to serve, prepare the toppings. I pipe a simple whipped cream over the cheesecake in rows, then gently warm the reserved caramel and pipe or drizzle it between the whipped cream.

For the brûléed bananas, dip one side of each banana slice into granulated sugar, then carefully caramelize the sugar with a kitchen torch. Arrange the bananas over the cheesecake just before serving.

For clean slices, dip a sharp knife into boiling water, dry it completely, and slice the cheesecake. Clean and reheat the knife between every cut. You can also warm the knife carefully with a kitchen torch or over a gas stove, then wipe it clean between slices.

Enjoy!