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Bananas Foster Cheesecake


  • Author: Christine

Description

Bananas Foster Cheesecake is a decadent dessert that combines the classic flavors of Bananas Foster with the creamy richness of cheesecake. This dessert features a buttery vanilla wafer crust, a smooth and flavorful banana-infused cheesecake filling, and a caramelized banana topping that is flambéed with dark rum for a touch of drama and warmth. Topped with a swirl of homemade cinnamon whipped cream, this cheesecake is an indulgent treat that is sure to impress at any gathering.


Ingredients

Scale

Crust:

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 1/2 cup (112g) salted butter, melted
  • 5 tbsp (45g) light brown sugar, loosely packed
  • 1 tsp ground cinnamon

Cheesecake Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (144g) brown sugar, loosely packed
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (240ml) mashed ripe bananas (23 bananas)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp (30ml) dark rum
  • 3 large eggs, room temperature

Bananas Foster Topping:

  • 1/4 cup (56g) salted butter
  • 1/2 cup (113g) light brown sugar, packed
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tbsp (15ml) heavy whipping cream
  • 2 tbsp (30ml) dark rum
  • 2 medium bananas, sliced into coins

Whipped Cream:

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp ground cinnamon

Instructions

  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  • Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • Bake the crust for 10 minutes, then remove from the oven to cool.
  • Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
  • Reduce oven temperature to 300°F (148°C).
  • In a large mixer bowl, blend the cream cheese, brown sugar, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  • Add the mashed bananas, cinnamon, nutmeg, and dark rum. Beat on low speed until well combined.
  • Add eggs one at a time, beating slowly and scraping the sides of the bowl as needed.
  • Pour the cheesecake batter into the crust.
  • Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. Bake for 1 hour.
  • Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door to prevent releasing the heat.
  • Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
  • Remove the cheesecake from the oven and let it sit on the counter for 15 minutes.
  • Remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours or overnight.
  • When cheesecake has cooled, make the Bananas Foster topping. Melt the butter in a large pan over medium-high heat.
  • Add the brown sugar, nutmeg, cinnamon, and heavy cream and stir until the sugar is dissolved.
  • Pour the rum into the pan, then light the rum carefully with a lighter. Be cautious, as the flame can get high. Allow it to burn off within a minute or two, swirling the pan to disperse the flames.
  • Add the bananas to the sauce and continue cooking for another 1-2 minutes to thicken the sauce. Remove from heat and set aside to cool and thicken slightly.
  • While Bananas Foster cools, remove the cheesecake from the springform pan and set it on a serving plate.
  • To make the whipped cream, add heavy whipping cream, powdered sugar, and cinnamon to a mixing bowl and whip until stiff peaks form.
  • Pipe a swirl border with the whipped cream around the outside edge of the cheesecake.
  • To finish off the cheesecake, add the Bananas Foster on top, in the middle of the whipped cream. Drizzle the sauce over the bananas and down the sides of the cheesecake.
  • Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days because the bananas on top can spoil.

Notes

This cheesecake is a show-stopping dessert that requires a bit of time and care, but the results are worth it. If you prefer to make this recipe without alcohol, you can substitute the dark rum with a rum extract or vanilla extract for a similar flavor profile. The cheesecake is best enjoyed within the first two days of making it, as the bananas in the topping can soften over time. Always serve chilled for the best texture and flavor.