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.

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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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

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 30g
Sodium: 240mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg