Name: Bananas Foster Cheesecake
Prep time: 20 min
Cook time: PT-486533H38M7S
Total time: PT-486533H38M7S
Cuisine: New Orleans-inspired / American
Ingredients: Crust; 1 ½ cups graham cracker crumbs (or digestive biscuits); ¼ cup packed brown sugar; 6 tablespoons unsalted butter, melted; Cheesecake Filling; 24 oz (680 g) cream cheese, at room temperature; 1 cup granulated sugar; 3 large eggs, at 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; (Optional garnish: toasted pecans or caramel drizzle)

Why You’ll Love This Recipe

I love this recipe because it delivers a beautiful fusion of textures and flavors. The graham cracker crust gives a buttery crunch, the cheesecake is creamy and smooth, and the bananas foster topping adds a luxurious, caramelized sweetness with a hint of rum. It’s like having two desserts in one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 tsp 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 tsp ground cinnamon
Pinch of salt

Directions

I preheat the oven to 325°F (163°C).
To make the crust, I combine graham cracker crumbs, brown sugar, and melted butter until well mixed. I press it into the bottom (and optionally ½ inch up the sides) of a 9-inch springform pan. Then, I bake it for 8–10 minutes and set it aside to cool.
For the cheesecake filling, I beat the cream cheese and sugar in a large bowl until smooth, about 2–3 minutes. I add the eggs one at a time, mixing gently after each. Then, I mix in the vanilla, sour cream, and heavy cream until everything is creamy.
I pour the filling over the cooled crust and bake for 45–55 minutes, until the edges are set and the center jiggles slightly. I turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Then I chill it in the refrigerator for at least 4 hours or overnight.
For the bananas foster topping, I melt butter and brown sugar in a skillet over medium heat until it bubbles. I stir in cinnamon and salt, add the banana slices, and cook them for 1–2 minutes on each side until caramelized. Off the heat, I carefully stir in the rum (a flame might occur) and allow it to cool slightly.
When ready to serve, I release the cheesecake from the pan and place it on a serving plate. I spoon the bananas foster topping over the cheesecake and optionally garnish with toasted pecans or caramel drizzle.

Servings and timing

This recipe makes 12 servings. Prep time is about 20 minutes, baking takes around 1 hour and 5 minutes, and the total time including chilling is approximately 6 hours. Each slice contains roughly 480 kcal.

Variations

I sometimes use a gingersnap crust for a spicier base or add a splash of banana liqueur to the cheesecake batter for more banana flavor. For a nutty finish, I like to top it with toasted pecans or walnuts.

storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It also freezes well—I wrap individual slices and thaw them overnight in the fridge. I serve it chilled or at room temperature, but I avoid reheating to maintain its creamy texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I prefer making it a day in advance so it has time to chill and set properly.

Can I skip the rum in the topping?

Absolutely. I often replace it with a splash of vanilla extract or banana-flavored syrup for an alcohol-free version.

How do I prevent the cheesecake from cracking?

I avoid overmixing the batter and let it cool gradually in the oven with the door cracked open. Chilling overnight also helps it set perfectly.

Can I use a different fruit?

While bananas are classic for foster, I’ve tried it with peaches and it worked beautifully. Just adjust the cooking time slightly.

What kind of pan should I use?

I always use a springform pan for easy release. If I don’t have one, I line a deep cake pan with parchment and lift the cheesecake out carefully.

Conclusion

This Bananas Foster Cheesecake is an elegant, indulgent dessert that I love serving at dinner parties or special celebrations. The caramelized banana topping combined with creamy cheesecake makes every bite a luxurious experience.