This recipe’s a bit more technical than some of the other cheesecakes in this book. You’ll need a (clean!) instant-read thermometer or a laser thermometer to make sure you get the custard to the right temperature before you beat the cream cheese into it. The results are worth the mad scientist routine: an intense, creamy cross between banana pudding and cheesecake.
5 very ripe medium bananas, peeled and thinly sliced
7 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon banana flavoring or extract, optional
4½ cups whole or 2% milk
1½ cups granulated white sugar
¾ cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
2 pounds full-fat cream cheese, softened to room temperature
2 cups crumbled pecan pralines (about 8 ounces), for topping
1. Position the rack in the center of the oven. Heat the oven to 375°F. Prepare and press the crust into a buttered 13 × 18-inch lipped sheet pan.
2. Bake for 10 minutes or just until set. Cool on a wire rack to room temperature, about 1 hour.
3. Spread the banana slices in an even layer across the crust. Whisk the eggs, vanilla, and banana flavoring, if using, in a large bowl until creamy, about 2 minutes.
4. Clean and dry the whisk. Whisk the milk, sugar, flour, cornstarch, and salt in a large saucepan set over medium heat until the mixture bubbles and thickens somewhat, about 4 minutes.
5. Whisk about half the milk mixture into the egg mixture in a thin, steady stream until smooth, then whisk this combined mixture into the remaining milk mixture in the pan.
6. Set the pan over medium-low heat and cook, stirring constantly, until the temperature registers 170°F on a clean instant-read meat thermometer or a laser kitchen thermometer. Set aside off the heat.
7. Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the cream cheese in a large bowl at medium speed until light and smooth, about 2 minutes. Beat in the hot milk mixture until smooth. Gently pour this mixture over the banana slices in the crust. Refrigerate until set, at least 6 hours or up to 2 days, covering with plastic wrap once cool.
8. Before serving, pulse the pralines in a food processor until the consistency of fairly fine sand. Sprinkle this mixture over the top of the cheesecake before slicing into squares.
TESTER NOTES
Of course, you don’t have to dust this cheesecake with pecan pralines. You could use any brittle you like to make the dust, even peanut brittle!