Complexity: Easy


  • CRUST:
  • 12 – 14 ginger biscuits
  • 1 tbsp sugar
  • ½ tsp ground cinnamon
  • 2 oz melted butter or margarine
  • 5 (8oz) packs cream cheese
  • 1 ½ cups sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 5 ripe bananas, sliced and drizzled with lime juice
  • 1 tbsp brown sugar
  • 1 oz butter
  • ¼ cup rum
  • 1½ cups heavy cream
  • ½ cup confectioner’s sugar
  • 1 tsp vanilla essence
  • ¾ cup caramel sauce
  • 1 tsp ground ginger
  • 1 tbsp rum


    1. Preheat oven to 350 degrees F. Lightly coat a large spring form pan with cooking spray. Set aside. You can also use a baking dish.
    2. CRUST: Place the biscuits, cinnamon and sugar in a food processor. Pulse until the biscuits are fine crumbs. While the processor is running, add the melted butter or margarine. Evenly pat the mixture into the spring form pan along the base and a little up the sides. Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
    3. FILLING: Melt the butter in a saucepan over medium heat. Add the bananas and brown sugar. Mix together with a spatula. Let cook for 1 – 2 minutes. Stir in the rum. Continue to simmer for a few minutes. Set aside and let cool.
    4. Place the cream cheese and sugar  in a large mixing bowl. Beat on a medium speed with an electric mixer until well blended. Add the eggs one at a time beating after every addition. Mixture should be smooth. Add the vanilla, and sour cream. Mix well.
    5. Divide the batter into two. Add the cooled banana mixture to one bowl and mix. Pour this mixture into the prepared spring-form pan. Top with the remaining cheesecake batter.
    6. Bake in the preheated oven (350 degrees) for approximately 1 hour or when the center of the cheesecake jiggles slightly by movement of the pan. Turn off the oven and crack the oven door slightly. Leave the cheesecake in oven for another 30 minutes. Cover and place in the refrigerator for at least 4 hours or preferably overnight.
    7. TOPPINGS: Place the caramel sauce in a small saucepan over medium heat and let melt. Stir in the ginger powder and rum . Mix well. Taste and adjust flavor if necessary. Set aside to cool.
    8. Beat the whipping cream with the electric mixer until it begins to thicken. Add the sugar and vanilla and continue to beat until soft peaks form.
    9. Remove the cheesecake from the pan and place on serving dish. Spread the cream over the cheesecake and drizzle with the caramel sauce. If desired add a sliced banana or two to remaining caramel sauce over low heat. When cool, decoratively place spoonfuls of mixture on top of cream. Refrigerate until ready to use. Slice and serve.