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Bananas Foster Cheesecake Recipe

Avatar photoByLisa
Jump to Recipe· 4.7 from 103 reviews

If you love the cozy warmth of bananas foster combined with the creamy richness of cheesecake, you’re in for such a treat with this Bananas Foster Cheesecake Recipe. This cake is one of those desserts I fell in love with the first time I made it because it balances indulgent flavors with a silky texture that everyone goes crazy for. Keep reading—I’ll walk you through every step and share my tips so that your cheesecake turns out perfectly every time!

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Why You’ll Love This Recipe

  • Decadent Flavor Combination: The rich butter, brown sugar, cinnamon, and bananas come together for a luscious taste experience you won’t forget.
  • Made-From-Scratch Elements: From brown butter to freshly simmered bananas foster topping, every part is crafted to elevate flavor and texture.
  • Impress Your Guests: It looks stunning when sliced with swirls of cinnamon filling and a glossy bananas foster topping—you’ll get all the compliments!
  • Helpful Step-by-Step Instructions: I’ll share little tricks I learned so you definitely avoid common cheesecake hiccups.
The image shows a round pie on a wooden board with a white marbled surface underneath. The pie has four visible layers: the bottom crust is golden brown with a crumbly texture; the next layer is thick and creamy light brown cheesecake with darker specs inside; on top of that is a thick caramel layer with banana slices embedded, giving a shiny, smooth look; the outer edge is decorated with white whipped cream swirls sprinkled with cinnamon powder. A slice is cut and slightly pulled out, showing all layers clearly. A whole fresh banana is placed in front of the board. photo taken with an iphone --ar 2:3 --v 7 - Bananas Foster Cheesecake, bananas foster dessert, creamy cheesecake recipes, indulgent banana cheesecake, homemade cheesecake with bananas foster this …

Ingredients You’ll Need

Each ingredient in this Bananas Foster Cheesecake Recipe plays a crucial role, blending rich, warm flavors with creamy texture and a perfectly crispy crust. When shopping, aim for ripe bananas and fresh dairy for the best results.

Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of cornstarch, a small white ceramic bowl of sour cream, a small white ceramic bowl of heavy cream, two large whole brown bananas, two large whole slightly ripe bananas, three whole eggs with clean shells, two separate whole egg yolks, a small white ceramic bowl of powdered sugar, a few cinnamon sticks and a small pile of ground cinnamon, a neat stack of whole graham cracker sheets, and a few sprigs of vanilla beans, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Bananas Foster Cheesecake, bananas foster dessert, creamy cheesecake recipes, indulgent banana cheesecake, homemade cheesecake with bananas foster
  • Unsalted Butter: Vital for both the brown butter and crust, using unsalted gives you control over saltiness in the final cheesecake.
  • Brown Sugar: Adds depth and caramel notes; light brown sugar keeps things bright and sweet.
  • Cinnamon: The warm spice that elevates the filling with just the right hint of spice.
  • All-Purpose Flour: Helps bind the cinnamon filling beautifully without altering texture.
  • Graham Crackers: The base of the crust—look for full sheets to easily pulse for fine crumbs.
  • Cream Cheese: The star of the cheesecake; make sure it’s softened to avoid lumps and to get a creamy finish.
  • Granulated Sugar & Cornstarch: Granulated sugar sweetens the filling while cornstarch helps firm it up for the perfect slice.
  • Ripe Bananas: Use very ripe bananas for natural sweetness and a smooth texture in the cheesecake.
  • Sour Cream: Adds moisture and slight tang to balance the sweetness.
  • Vanilla & Rum Extracts: These enhance the dessert’s aromatic character—don’t skip the rum extract, it brings that classic bananas foster feel.
  • Eggs & Egg Yolks: Bind the cheesecake filling without making it overly dense.
  • Heavy Cream: Integral for the bananas foster topping, creates that lush caramel sauce.
  • Powdered Sugar: For the cream cheese frosting to pipe on top—adds that sweet finishing touch without gritty sugar crystals.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Bananas Foster Cheesecake Recipe is because it’s so versatile. You can tweak a few things to suit your taste or dietary needs, making it your own favorite while keeping the signature flavors.

  • Use Coconut Milk: When I wanted a dairy-free version, swapping heavy cream for full-fat coconut milk in the topping worked beautifully while keeping rich flavors.
  • Add Nuts: Tossing in some toasted pecans or walnuts to the crust adds a delightful crunch that contrasts the creamy filling.
  • Make Mini Cheesecakes: For parties, I love baking this recipe in muffin tins with silicone liners to create personal-sized treats—so cute and no fuss slicing!
  • Try Spiced Variations: Once, I added a pinch of nutmeg and allspice to the cinnamon filling—trust me, it made it feel like holiday magic.

How to Make Bananas Foster Cheesecake Recipe

Step 1: Brown Butter to Build Depth

Start by melting the butter in a pot over medium heat and letting it simmer until it foams and turns a beautiful caramel brown. I love this step because it brings a nutty aroma that adds so much character to the cheesecake. Just be sure to watch it carefully—it can go from browned to burnt in seconds. Pour it into a small bowl and let it cool while you prep the other parts.

Step 2: Mix the Brown Sugar Cinnamon Filling

In a small bowl, beat softened butter with brown sugar, cinnamon, and flour until everything is smooth. This mixture will swirl through the cheesecake, adding warm pockets of cinnamon-scented sweetness. I find using an electric mixer here gives the best silky texture.

Step 3: Prep the Crust with Love (and Foil!)

This step is crucial—preheat your oven to 350°F, then take your 9-inch springform pan and wrap the bottom and sides with multiple layers of aluminum foil. I always do at least 8 layers to prevent water from sneaking in during the water bath baking. Pulse the graham crackers in a food processor until fine, then mix in melted butter and brown sugar. Press this into your pan’s base and up the sides about an inch—using a 1/4 cup measuring cup helps make this neat. Bake for 10 minutes, then let cool.

Step 4: Whip Up the Banana Cheesecake Batter

In your mixer fitted with a paddle attachment, beat cream cheese, brown sugar, granulated sugar, and cornstarch until silky—about 2 minutes should do it. Scrape the bowl well to make sure no lumps hide under the edges! Then add the mashed ripe bananas, brown butter from step 1, sour cream, cinnamon, vanilla, and rum extracts. Mix gently to blend. Finally, incorporate the eggs and yolks one at a time, mixing just enough to combine—overmixing can lead to cracks so be gentle here.

Step 5: Layer and Swirl the Cheesecake

Pour a third of your cheesecake batter evenly into the crust. Sprinkle a third of the cinnamon filling on top, then layer with another third of cheesecake batter, followed by more cinnamon filling. Repeat until all batter and filling are used, then gently swirl them together with a butter knife for that beautiful marbled look that always wows my guests.

Step 6: Bake in a Water Bath for Creamy Perfection

Place your filled springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1½ inches up the sides of the springform. Bake at 350°F for 1 hour. When time’s up, turn off the oven, crack the door open and let the cheesecake sit in there for another hour. This slow cooling prevents cracks and keeps the cheesecake silky smooth inside.

Step 7: Prepare the Bananas Foster Topping

While the cheesecake cools, melt butter and brown sugar in a saucepan over medium heat, simmering for 5 minutes to create a caramel base. Reduce to medium-low, stir in heavy cream, rum and vanilla extracts, and a pinch of salt. Add sliced slightly underripe bananas and gently simmer for 6-8 minutes until they become translucent without turning mushy. This topping brings that classic bananas foster magic right on top of the cheesecake.

Step 8: Whip the Cream Cheese Frosting

Beat softened butter for 5-10 minutes until pale and fluffy, then beat in cold cream cheese until smooth. Gradually sift in powdered sugar while mixing on low, then whip on high speed until light and fluffy. I love piping this around the edges of the cheesecake for a pretty, professional finish.

Step 9: Assemble and Serve

Carefully remove the cheesecake from the springform and transfer to your serving plate. Pipe the cream cheese frosting in pretty swirls or rosettes around the edges, then spoon the bananas foster topping generously over the top—between the frosting—to get that perfect balance of fruit, caramel, and creamy goodness. Serve up slices and watch everyone’s faces light up!

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Pro Tips for Making Bananas Foster Cheesecake Recipe

  • Perfect Brown Butter: Stir constantly when browning butter to avoid burning—it should smell nutty and look golden, not blackened.
  • Room Temperature Ingredients: Always bring your cream cheese, eggs, and sour cream to room temp before mixing to prevent lumps in the batter.
  • Water Bath Precautions: Wrap your springform pan securely in foil—it keeps water out and prevents a soggy crust (trust me, I once forgot this and learned the hard way!).
  • Gentle Mixing of Eggs: Add eggs one at a time and mix just until combined to avoid incorporating too much air, which can cause cracks.

How to Serve Bananas Foster Cheesecake Recipe

The image shows a round layered cake on a white marbled surface. The bottom layer is a thin, brown crust. Above it, there is a thick, light brown creamy layer with visible small dark bits inside, suggesting a rich texture. On top of that, a glossy caramelized banana layer with sliced bananas coated in a rich brown sauce covers the surface. The cake is decorated around the edge with swirls of white cream sprinkled lightly with brown cinnamon powder. A slice is removed from the cake revealing the layers clearly. The setting includes cinnamon sticks in a small wooden bowl and a ripe banana nearby. Photo taken with an iphone --ar 2:3 --v 7 - Bananas Foster Cheesecake, bananas foster dessert, creamy cheesecake recipes, indulgent banana cheesecake, homemade cheesecake with bananas foster

Garnishes

I usually keep garnishes simple but impactful: a sprinkle of toasted pecans around the edges adds crunch and looks gorgeous alongside the cream cheese frosting swirls. If I’m feeling fancy, a dusting of cinnamon or a few fresh banana slices on top really tie everything together. These details make slicing and serving a bit more exciting.

Side Dishes

This cheesecake is a dessert showstopper on its own, but if I’m serving it after dinner, I like to pair it with a light fruit salad or a scoop of vanilla bean ice cream. The fresh acidity from berries or citrus helps balance the richness of the bananas foster flavors.

Creative Ways to Present

For celebrations, I’ve piped the cream cheese frosting in a braided pattern around the top and drizzled extra caramel sauce over both the topping and sides. You can also serve individual slices with a small dollop of whipped cream and a cherry for a classic dessert plate look. Mini cheesecakes with the topping in ramekins are perfect for intimate get-togethers.

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake tightly covered in the fridge—it keeps well for up to five days. To avoid the frosting drying out, I add an extra layer of plastic wrap over the top before the cake is cut. The bananas foster topping holds up surprisingly well if kept chilled.

Freezing

If I want to save the cheesecake longer, I freeze it without the bananas foster topping or frosting. Wrap the whole cheesecake (or slices) in plastic wrap and then foil. When you’re ready to enjoy, thaw overnight in the fridge and add the topping fresh to keep the flavors and texture intact.

Reheating

Since this is a chilled dessert, reheating isn’t really necessary, but if you prefer your bananas foster topping a bit warm, I gently heat it on the stove before drizzling it over chilled cheesecake slices. This contrast of warm topping and cool cheesecake is truly irresistible.

FAQs

  1. Can I use frozen bananas for this Bananas Foster Cheesecake Recipe?

    Yes! If your bananas are frozen, just thaw them completely and drain off any excess liquid before mashing. Using very ripe bananas, frozen or fresh, ensures the sweetest and most flavorful filling.

  2. Why do I need a water bath for this cheesecake?

    The water bath creates gentle, even heat around the cheesecake as it bakes, preventing the edges from overcooking and cracking while keeping the center silky smooth. Wrapping your pan in foil is essential to keep water from leaking in.

  3. Can I skip the cream cheese frosting topping?

    Absolutely! The cheesecake is flavorful on its own, especially topped with the bananas foster caramel sauce. The cream cheese frosting adds a decorative and creamy contrast, but feel free to omit or replace it with whipped cream if you prefer.

  4. How do I prevent my cheesecake from cracking?

    Besides using a water bath, be sure to mix the batter gently, avoid over-beating after adding eggs, bake at the right temperature, and allow the cheesecake to cool gradually with the oven door cracked open as described. Patience here makes all the difference!

  5. Can I make this recipe ahead of time?

    Yes, this cheesecake actually benefits from chilling overnight—it lets all the flavors meld and the texture set perfectly. You can even prepare the bananas foster topping a day ahead and store it separately in the fridge.

Final Thoughts

This Bananas Foster Cheesecake Recipe has truly become a favorite in my kitchen. It’s one of those desserts that feels like a special occasion every time you make it, but it’s surprisingly doable with the right steps. I love how the browned butter and warm cinnamon filling add layers of flavor, while the bananas foster topping finishes it off with a beautiful, indulgent shine. Trust me, once you try this, you’ll find yourself craving it again and again—whether for holidays, birthdays, or just because your sweet tooth calls. Make it, enjoy it, and share that deliciousness with your favorite people!

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Bananas Foster Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 103 reviews
  • Author: Lisa
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 11 hours 40 minutes
  • Yield: 14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Indulge in this luscious Bananas Foster Cheesecake recipe that layers creamy banana-flavored cheesecake with a delightful brown sugar cinnamon swirl and a buttery graham cracker crust. Topped with rich Bananas Foster sauce and a smooth cream cheese frosting, this dessert is a showstopper perfect for special occasions or any decadent treat craving.

Ingredients

Scale

Brown Butter

  • 1/2 cup (112 g) unsalted butter

Brown Sugar Cinnamon Filling

  • 1/2 cup (112 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar
  • 1 tbsp cinnamon
  • 1/3 cup (42 g) all-purpose flour (spooned and leveled)

Crust

  • 16 (240 g) graham crackers, full sheets
  • 10 tbsp (140 g) unsalted butter, melted
  • 2 tbsp (28 g) brown sugar

Banana Cheesecake

  • 32 oz (907 g) cream cheese, softened
  • 3/4 cup (165 g) brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1 cup (250 g) very ripe bananas, mashed (about 2 large bananas)
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 2 tsp rum extract
  • 3 whole eggs, at room temperature
  • 2 egg yolks, at room temperature
  • Brown butter (prepared earlier)

Bananas Foster Topping

  • 6 tbsp (84 g) unsalted butter
  • 1/2 cup (110 g) brown sugar, packed
  • 1/2 cup + 2 tbsp (150 ml) heavy cream
  • 1/2 tsp rum extract
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 barely ripe large bananas, sliced

Cream Cheese Frosting

  • 4 oz (113 g) cream cheese, cold
  • 1 1/2 cups (195 g) powdered sugar
  • 1/2 cup (112 g) unsalted butter, softened

Instructions

  1. Prepare Brown Butter: In a pot over medium heat, melt 1/2 cup unsalted butter and simmer until it foams and turns nutty brown, about 5 minutes. Remove from heat and transfer to a bowl to cool.
  2. Make Brown Sugar Cinnamon Filling: Using an electric mixer, mix 1/2 cup softened unsalted butter, 1 cup light brown sugar, 1 tbsp cinnamon, and 1/3 cup flour until combined. Set aside.
  3. Preheat Oven: Set the oven to 350°F (175°C).
  4. Prepare Crust Pan: Wrap a 9-inch springform pan bottom and sides thoroughly in multiple layers of aluminum foil to prevent water seepage during baking. Line the pan bottom with parchment paper.
  5. Make Crust: Pulse 16 full sheets of graham crackers in a food processor until finely ground. Add melted 10 tbsp butter and 2 tbsp brown sugar, pulse to combine. Press crumbs evenly into bottom and 1-inch up sides of the pan. Bake for 10 minutes, then cool.
  6. Mix Cheesecake Base: In a stand mixer bowl with paddle attachment, beat 32 oz softened cream cheese, 3/4 cup packed brown sugar, 1/4 cup granulated sugar, and 2 tbsp cornstarch on medium speed for 2 minutes until smooth. Scrape bowl sides and bottom.
  7. Add Flavorings: Mix in 1 cup mashed ripe bananas, cooled brown butter, 1/3 cup sour cream, 1 tbsp cinnamon, 1 tbsp vanilla extract, and 2 tsp rum extract for 1 minute on medium speed. Scrape bowl again.
  8. Boil Water for Bath: Prepare a pot of boiling water to fill a roasting pan up 1.5 inches high for the water bath.
  9. Add Eggs: Add 3 whole eggs and 2 egg yolks one at a time, mixing on medium speed after each addition until just combined. Do not overmix.
  10. Layer Cheesecake: Pour 1/3 of cheesecake batter into crust, sprinkle 1/3 of cinnamon filling over it, pour next 1/3 batter, top with 1/3 filling, repeat for third layer. Gently swirl cinnamon filling into batter with a butter knife.
  11. Set Up Water Bath: Place cheesecake pan into a large roasting pan. Carefully pour hot water into roasting pan without splashing cheesecake.
  12. Bake Cheesecake: Bake at 350°F for 1 hour. Then turn off oven, crack door open with a wooden utensil, and let cheesecake sit in oven for 1 hour to continue baking slowly while cooling.
  13. Cool and Chill: Remove cheesecake from oven, loosen crust edges with a butter knife, cool completely on wire rack. Cover with plastic wrap or foil, chill in refrigerator for at least 8 hours or overnight.
  14. Make Bananas Foster Topping: In a medium saucepan, melt 6 tbsp butter with 1/2 cup brown sugar over medium heat. Simmer, stirring occasionally, for 5 minutes.
  15. Add Cream and Flavorings: Lower heat to medium-low, stir in 1/2 cup + 2 tbsp heavy cream and simmer for 1–2 minutes. Stir in 1/2 tsp rum extract, 1 tsp vanilla extract, and a pinch of salt.
  16. Add Bananas: Gently add 2 sliced barely ripe bananas, simmer 6–8 minutes until translucent, stirring carefully to keep slices intact. Remove from heat and allow topping to cool.
  17. Prepare Cream Cheese Frosting: Beat 1/2 cup softened unsalted butter in a mixing bowl on high speed until pale and fluffy, 5–10 minutes. Add 4 oz cold cream cheese, mix on medium until combined. Gradually sift in 1 1/2 cups powdered sugar, mixing on low until combined, then on high until light and fluffy, 1–2 minutes. Transfer to piping bag with decorative tip.
  18. Assemble Cheesecake: Remove cheesecake from springform pan, place on serving plate. Pipe cream cheese frosting evenly around the top edges. Spoon the cooled Bananas Foster topping in the center between the frosting. Serve immediately.

Notes

  • Wrapping the springform pan with multiple layers of heavy-duty foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
  • Using ripe bananas ensures maximum natural sweetness and flavor in the cheesecake and topping.
  • Do not overmix the eggs into the batter to avoid cracking or dense texture.
  • Cracking the oven door slightly during resting helps prevent the cheesecake from cracking as it cools gradually.
  • The Bananas Foster topping can be made ahead and stored in the refrigerator; bring to room temperature before serving.
  • The cream cheese frosting adds a smooth richness and balances the sweetness; piping it adds decorative appeal.
  • Allow the cheesecake to chill overnight for best flavor and texture.

Nutrition

  • Serving Size: 1 slice (approx. 1/14th of cake)
  • Calories: 570
  • Sugar: 38 g
  • Sodium: 210 mg
  • Fat: 38 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 47 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 140 mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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