Ingredients

Banana Cheesecake:

• 8 ounces cream cheese 
• 1.25 cup banana purée (made from 2 to 3 whole over ripe bananas) 
• 2 tablespoons cold water 
• 5 grams powdered gelatin 
• .5 cup heavy cream 
• .25 cup sour cream 
• .25 cup sugar 
• .5 each vanilla bean, split and scraped 
• .25 teaspoon kosher salt

Foster Sauce (Caramel Sauce):

• 1.5 cups sugar 
• 1 cup heavy whipping cream 
• 3 tablespoons unsalted butter 
• 2 tablespoons dark rum

Salted Pecan Brittle:

• .5 cup sugar 
• .5 cup pecan pieces (roughly chopped pecan halves) 
• .5 teaspoon kosher salt

Directions

Banana Cheesecake:

1. Add cream cheese and pureed bananas to large heat-proof bowl and place above pot of simmering water. Let cheese soften and melt.
2. Place 2 tablespoons water in a small bowl and sprinkle powdered gelatin over it. Allow gelatin to soften and absorb the water, about 1 minute. Reserve.
3. Add heavy cream, sour cream, sugar, and vanilla bean seeds (which have been scraped from split bean) to bowl of stand mixer. Using whip attachment, whip on high until medium peaks form, about 1 minute. Reserve.
4. Add softened gelatin to melted cheese and banana mixture and whisk until dissolved and smooth (note: cheese must be hot before gelatin is added). Remove bowl from above simmering water. Add salt. Whisk approximately half of the reserved cream mixture into warm cheese. Fold in remaining whipped mixture using a rubber spatula to fully incorporate it.
5. Immediately portion batter into 6-ounce glass cups or highball glasses, filling each about two-thirds full (approximately 4 ounces of batter). Place a towel on the countertop and gently tap the bottom of the glass on the towel to settle the filling. Refrigerate for at least 4 hours prior to serving.

Foster Sauce (Caramel Sauce):

1. In a 2-quart saucepan, combine sugar with .5 cup water. 
2. Place over high heat; do not stir. 
3. Cook the sugar until it is dark amber in color (approximately 320 degrees Fahrenheit if using a thermometer). 
4. Turn the heat off and slowly whisk in the heavy cream (being careful not to get burned by the steam). 
5. Once the sugar has completely dissolved, whisk in the butter and then the rum. 
6. Allow the caramel to cool to room temperature for at least 4 hours, or refrigerate for 30 minutes before topping the cheesecakes and serving. 

Salted Pecan Brittle Procedure:

1. Place a 6- to 8-inch nonstick sauté pan over medium-high heat and let it preheat for approximately 1 minute. 
2. Sprinkle half of the sugar over the pan evenly and let the sugar to start to liquefy. 
3. Add the remaining sugar and let it liquefy and caramelize to a rich dark amber. 
4. Add the pecans and salt and stir with a high heat rubber spatula. Remove from heat.
5.  Immediately pour the hot nut mixture out onto a non-stick silicone baking liner or a piece of parchment paper. 
6. Quickly spread the mixture as thin as you can and allow it to cool completely, about 45 minutes. 
7. Place the hard brittle onto a cutting board and chop with a knife, or use a rolling pin to apply pressure and roll back and forth until the brittle is evenly coarse. You may also use a food processor; with your hands, crack up a few pieces and place in the bowl of the machine, and then pulse until the brittle is coarsely ground. 
8. Store the ground brittle in an airtight container for up to 2 weeks (depending on the outside humidity).

Assembly:

1. Remove a cheesecake from the refrigerator, drizzle enough caramel to cover the top, and finish with a tablespoon or more of the ground brittle.
2. Yields 6 4-ounce portions

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