Bananas Foster Cheesecake

This Bananas Foster Cheesecake combines two classic desserts into one irresistible treat. I love the way the creamy banana cheesecake meets the rich, caramelized rum sauce it’s a showstopper that never fails to impress. With its buttery vanilla wafer crust, spiced banana filling, and decadent topping, every bite feels like a little celebration.

Why You’ll Love This Recipe

I love this recipe because it perfectly balances sweetness, spice, and creaminess. The crust has a warm cinnamon note, the cheesecake is smooth and flavorful with ripe bananas, and the Bananas Foster topping adds a buttery, rum-kissed finish. It’s a dessert that looks elegant but still feels cozy and comforting. Whether I’m baking for a dinner party or a special occasion, this cheesecake always steals the spotlight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 (2–3 bananas)
1 1/2 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp (30ml) dark rum
3 large eggs, room temperature

Bananas Foster
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
¼ cup (29g) powdered sugar
½ tsp ground cinnamon

Directions

1. I start by preheating my oven to 325°F (163°C). I wrap the outside of a 9-inch springform pan with foil and lightly grease the inside.
2. To make the crust, I combine the vanilla wafer crumbs, brown sugar, cinnamon, and melted butter in a bowl. I mix until the texture resembles wet sand, then press the mixture firmly into the bottom and slightly up the sides of the pan. I bake the crust for 10 minutes, then set it aside to cool.
3. For the cheesecake filling, I beat the cream cheese, brown sugar, and flour together until smooth and creamy.
4. I add the mashed bananas, cinnamon, nutmeg, and dark rum, mixing until fully combined.
5. I add the eggs one at a time, mixing on low speed just until incorporated to avoid overbeating.
6. I pour the filling over the cooled crust and place the pan inside a larger roasting pan. I pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
7. I bake the cheesecake for about 70–80 minutes, or until the center is set but still slightly jiggly. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. I remove it from the oven and let it cool completely at room temperature before refrigerating for at least 5 hours, or overnight.
9. To make the Bananas Foster topping, I melt the butter in a skillet over medium heat. I add the brown sugar, nutmeg, and cinnamon, stirring until the sugar dissolves.
10. I stir in the cream and dark rum, simmering for 1–2 minutes until slightly thickened.
11. I add the banana slices and cook for about 1 minute, gently spooning the sauce over them. I remove from heat and let it cool slightly before spooning over the chilled cheesecake.
12. For the whipped cream, I beat the heavy whipping cream, powdered sugar, and cinnamon together until stiff peaks form. I pipe or dollop it around the edges of the cheesecake just before serving.

Servings and Timing

This cheesecake serves 12 people. The total time is about 8 hours, including 40 minutes of active prep, 80 minutes of baking, and at least 5 hours of chilling.

Variations

Sometimes I swap the vanilla wafer crust for a graham cracker or Biscoff crust for a different flavor. I also like to use spiced rum for a stronger kick, or caramelize the bananas a bit longer for a deeper sauce. For a lighter twist, I skip the Bananas Foster topping and just drizzle caramel sauce over the cheesecake.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices for up to 2 months. When ready to serve, I thaw the slices overnight in the fridge. I avoid reheating the cheesecake to keep its creamy texture intact.

FAQs

Can I use store-bought crust?

Yes, but I prefer homemade since the vanilla wafer and cinnamon combination adds more flavor.

What type of rum works best?

I like using dark rum because it adds richness and warmth to both the cheesecake and the topping.

Can I make this cheesecake without alcohol?

Yes, I replace the rum with vanilla extract or rum extract for a non-alcoholic version.

How do I prevent cracks in the cheesecake?

I bake it in a water bath and avoid overmixing the batter to keep it smooth and creamy.

Can I use frozen bananas?

Yes, I thaw and drain them first, then mash before adding to the batter.

Do I have to use a springform pan?

It’s ideal for cheesecakes, but a deep 9-inch cake pan lined with parchment paper can also work.

Can I prepare the Bananas Foster topping ahead of time?

Yes, I make it up to a day in advance and gently reheat it before topping the cheesecake.

What if my cheesecake browns on top?

I cover it loosely with foil during the last 20 minutes of baking to prevent over-browning.

How do I know when the cheesecake is done?

The center should still jiggle slightly when I move the pan—it will firm up as it cools.

Can I add nuts to the topping?

Yes, I sometimes add chopped pecans for a bit of crunch and extra flavor.

Conclusion

I love how this Bananas Foster Cheesecake combines all the best parts of a classic cheesecake with the warm, buttery sweetness of Bananas Foster. The creamy filling, spiced crust, and glossy rum sauce come together beautifully for a dessert that feels both decadent and comforting. Whenever I serve it, it always disappears fast—proof that it’s truly irresistible.

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