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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

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

Find it online: https://yumyy.com/bananas-foster-cheesecake-recipe/