Name: Bananas Foster Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: PT-487462H48M39S
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed); ¼ cup packed brown sugar; 6 tablespoons unsalted butter, melted; 24 oz (680 g) cream cheese, room temperature; 1 cup granulated sugar; 3 large eggs, room temperature; 1 tsp vanilla extract; ½ cup sour cream; ¼ cup heavy cream; 4 tablespoons unsalted butter; ½ cup packed brown sugar; 2 bananas, sliced into ½-inch rounds; 2 tablespoons dark rum (or banana-flavored liqueur); ¼ tsp ground cinnamon; Pinch of salt

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Bananas Foster Cheesecake is a decadent twist on the classic New Orleans dessert. Combining a creamy, velvety cheesecake base with a rich bananas foster topping, this dessert is perfect for special occasions or indulgent gatherings. The caramelized bananas drenched in rum and brown sugar pair perfectly with the smooth, tangy cheesecake filling, making this dessert a showstopper.

Bananas Foster Cheesecake

Ingredients

Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)

¼ cup packed brown sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling:

24 oz (680 g) cream cheese, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

½ cup sour cream

¼ cup heavy cream

Bananas Foster Topping:

4 tablespoons unsalted butter

½ cup packed brown sugar

2 bananas, sliced into ½-inch rounds

2 tablespoons dark rum (or banana-flavored liqueur)

¼ teaspoon ground cinnamon

Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep & Bake Crust:

Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture into the bottom (and optionally up the sides) of a 9-inch springform pan.

Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.

Make Cheesecake Filling:

In a mixing bowl, beat the cream cheese and sugar together until smooth, about 2-3 minutes.

Add eggs one at a time, mixing gently after each addition.

Blend in the vanilla extract, sour cream, and heavy cream, and mix until creamy and well-combined.

Bake Cheesecake:

Pour the cheesecake filling over the cooled crust.

Bake for 45-55 minutes, until the edges are set, and the center jiggles slightly.

Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.

After an hour, remove from the oven and chill in the refrigerator for at least 4 hours (preferably overnight).

Prepare Bananas Foster Topping:

In a skillet over medium heat, melt the butter and brown sugar until the mixture begins to bubble.

Stir in the ground cinnamon and pinch of salt, then add the banana slices.

Cook the bananas for 1-2 minutes per side until they are caramelized and golden.

Remove the skillet from the heat, carefully add the rum (it may flame), and stir to combine.

Let the topping cool slightly before assembling the cheesecake.

Assemble & Serve:

Carefully release the cheesecake from the springform pan and transfer it to a serving plate.

Just before serving, spoon the warm bananas foster topping over the cheesecake.

Garnish with toasted pecans or a drizzle of caramel sauce if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 1 hour 5 minutes (plus cooling time)

Total Time: Approximately 6 hours (including chilling)

Servings: 12 servings

Each slice contains approximately 480 kcal.

Variations

Banana Liqueur: Instead of dark rum, I sometimes use banana-flavored liqueur to emphasize the banana flavor in the topping.

Nuts: I love adding toasted pecans on top for an extra crunch and nuttiness, but chopped walnuts or almonds would work as well.

Crust Options: If I'm looking for a twist, I substitute graham cracker crumbs with crushed ginger cookies or even chocolate cookies for a more unique flavor.

Storage/Reheating

Storage: I store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. The cheesecake base and bananas foster topping are best kept separately, and I assemble them just before serving.

Reheating: If I want to serve the bananas foster topping warm, I gently reheat it in a skillet over low heat. I don’t recommend reheating the cheesecake, as it’s best enjoyed chilled.

FAQs

How long can I keep the cheesecake in the fridge?

I usually keep it in the fridge for up to 4 days, but it’s best to eat it within the first couple of days for the best taste and texture.

Can I freeze this cheesecake?

Yes, I’ve frozen this cheesecake before! I wrap it tightly in plastic wrap and foil and freeze it for up to 1-2 months. Just remember to freeze the bananas foster topping separately, as it won’t freeze well.

Can I make the cheesecake without rum?

Absolutely! I sometimes skip the rum and use banana-flavored liqueur or even vanilla extract as a substitute.

Can I make the cheesecake a day ahead?

Yes, this cheesecake actually benefits from resting overnight in the fridge. The flavors set and develop beautifully.

Can I add other fruits to the topping?

Of course! While bananas are traditional for this dessert, I’ve also tried adding a few slices of strawberries or pineapple for a different twist. Just be mindful of how the flavors will pair with the caramelized banana mixture.

Conclusion

Bananas Foster Cheesecake is the ultimate indulgence, combining two classic desserts into one rich, velvety treat. With its caramelized bananas foster topping and creamy cheesecake base, it’s perfect for any celebration or special occasion. The recipe is easy to follow and offers plenty of room for personalization, making it a guaranteed hit every time I make it. Whether I'm serving it at a dinner party or just enjoying it on my own, this cheesecake always feels like a treat!

Recipe:

Bananas Foster Cheesecake

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Author: Cheryl
Total Time: Approximately 6 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

Bananas Foster Cheesecake is a decadent twist on the classic New Orleans dessert, combining a creamy, velvety cheesecake base with a rich bananas foster topping. The caramelized bananas drenched in rum and brown sugar pair perfectly with the smooth, tangy cheesecake filling, making this dessert perfect for special occasions or indulgent gatherings.

Instructions

Preheat the oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture into the bottom (and optionally up the sides) of a 9-inch springform pan.
Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.
In a mixing bowl, beat the cream cheese and sugar together until smooth, about 2-3 minutes.
Add eggs one at a time, mixing gently after each addition.
Blend in the vanilla extract, sour cream, and heavy cream, and mix until creamy and well-combined.
Pour the cheesecake filling over the cooled crust.
Bake for 45-55 minutes, until the edges are set, and the center jiggles slightly.
Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.
After an hour, remove from the oven and chill in the refrigerator for at least 4 hours (preferably overnight).
In a skillet over medium heat, melt the butter and brown sugar until the mixture begins to bubble.
Stir in the ground cinnamon and pinch of salt, then add the banana slices.
Cook the bananas for 1-2 minutes per side until they are caramelized and golden.
Remove the skillet from the heat, carefully add the rum (it may flame), and stir to combine.
Let the topping cool slightly before assembling the cheesecake.
Carefully release the cheesecake from the springform pan and transfer it to a serving plate.
Just before serving, spoon the warm bananas foster topping over the cheesecake.
Garnish with toasted pecans or a drizzle of caramel sauce if desired.

Notes

Banana Liqueur: Instead of dark rum, I sometimes use banana-flavored liqueur to emphasize the banana flavor in the topping.

Nuts: I love adding toasted pecans on top for an extra crunch and nuttiness, but chopped walnuts or almonds would work as well.

Crust Options: If I'm looking for a twist, I substitute graham cracker crumbs with crushed ginger cookies or even chocolate cookies for a more unique flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes (plus cooling time)
Category: Dessert
Method: Baking
Cuisine: American