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Smoked Bananas Foster Cheesecake

2 hrs 30 mins - Prep 30 mins / Cook 2 hrs
Beginner

Make dessert right on the smoker with this utterly indulgent smoked cheesecake topped with flambéed caramel and bananas. A creamy, cinnamon-spiced cheesecake in a vanilla wafer crust gets deeply infused with woodsmoke before finishing with bananas foster and a border of cinnamon whipped cream. The medley of sweet and smoky flavors brings something totally unique to dessert.

This recipe was created by our partner Caressa Woodward who made the dish on our Oklahoma Joe's® Rider DLX 900 Pellet Grill, but you can make it on your grill or smoker.

10 Servings

Ingredients

For the Crust
  • 2 1/2 cups Vanilla Wafer Crumbs
  • 1/2 cup Melted Salted Butter
  • 5 Tbsp Loosely Packed Light Brown Sugar
  • 1 tsp Ground Cinnamon
For the Cheesecake Filling
  • (3) 8 oz. Softened Cream Cheese Packages
  • 1 cup Light Brown Sugar
  • 3 Tbsp All Purpose Flour
  • 2-3 Mashed Ripe Bananas
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 2 Tbsp Spiced Rum
  • 3 Eggs
  • 1 tsp Vanilla Extract
For the Bananas Foster Topping
  • 1/4 cup Melted Salted Butter
  • 1/2 cup Packed Dark Brown Sugar
  • 1/8 tsp Ground Nutmeg
  • 1/2 tsp Ground Cinnamon
  • 2 Tbsp Heavy Cream
  • 2 Tbsp Spiced Rum
  • 2 Sliced Bananas
For the Whipped Cream
  • 1/2 cup Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1/2 tsp Ground Cinnamon
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Preparation

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Step 1 Of 20
1. Preheat your smoker to 275°F.
Hot TipChoose a milder fruit wood for your smoker to prevent adding any bitterness to the smoke.
2. To prepare the crust, mix all the crust ingredients in a small bowl until well-combined and the mixture can hold its shape.
3. Press the mixture into the bottom and up the sides of the springform pan. Use a highball glass to press evenly.
4. Place the pan into the smoker and smoke the crust for 20 minutes. Remove to cool.
5. To prepare the cheesecake filling, add the cream cheese, brown sugar and flour to a large mixing bowl and mix on low speed with an electric mixer until completely smooth.
Hot TipMixing at low speed prevents too much air from getting into the mixture.
6. Add the mashed bananas, cinnamon, nutmeg and dark rum. Mix on low speed until thoroughly combined.
7. Add the eggs one at a time and then the vanilla, mixing well after each addition.
8. Pour the cheesecake filling into the cooled crust.
9. Place the pan back onto the smoker and smoke for 1 hour and 15 minutes to 1 hour and 30 minutes. The cheesecake is done when it jiggles just a little bit at the center or when the internal temperature reaches 150ºF.
10. Remove the cheesecake from the smoker and let it cool at room temperature for 30 minutes.
11. Move the cheesecake to the refrigerator and chill until completely cooled and firm—about 6-8 hours.
12. While cheesecake is cooling, make the bananas foster topping. Add a cast iron pan to the smoker and preheat to 250ºF.
13. Add the brown sugar, melted butter, nutmeg, cinnamon and heavy cream to the pan and stir until incorporated.
14. Smoke for 30-40 minutes, stirring occasionally, until the sugar has dissolved and the mixture is bubbly. Remove the pan from the smoker.
15. Pour the rum into the pan, then use a lighter to light the rum. Allow the flames to burn out while swirling the pan a few times to disperse.
Hot TipDo this in a safe, ventilated area and make sure to have a fire extinguisher handy. Always use caution with open flames.
16. Add the sliced bananas to the sauce and return the pan to the smoker. Continue cooking for another 10 minutes.
17. Remove the pan from the smoker and let the mixture cool for 10 minutes before pouring on top of the cooled cheesecake.
18. To make the whipped cream, add heavy whipping cream, powdered sugar and cinnamon to a mixing bowl and whip until stiff peaks form.
19. Put the whipped cream in a piping bag and pipe a border around the outer edge of the cheesecake.
20. Slice and serve.
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