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Bananas Foster Cheesecake

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This Bananas Foster Cheesecake blends the creamy richness of classic cheesecake with the warm, buttery rum flavor of Bananas Foster, featuring a cinnamon vanilla wafer crust, banana-infused filling, and caramelized banana topping.

Ingredients

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

1/4 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

1/4 cup (29g) powdered sugar

1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil and lightly grease the inside.
  2. For the crust, combine vanilla wafer crumbs, brown sugar, cinnamon, and melted butter. Mix until the texture resembles wet sand, then press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and cool.
  3. For the filling, beat cream cheese, brown sugar, and flour until smooth and creamy.
  4. Add mashed bananas, cinnamon, nutmeg, and dark rum, mixing until fully combined.
  5. Add eggs one at a time on low speed, mixing until just incorporated.
  6. Pour filling over the cooled crust. Place the pan in a larger roasting pan and pour in hot water halfway up the sides.
  7. Bake for 70–80 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
  8. Cool completely at room temperature, then refrigerate for at least 5 hours or overnight.
  9. For the Bananas Foster, melt butter in a skillet over medium heat. Add brown sugar, nutmeg, and cinnamon, stirring until sugar dissolves.
  10. Stir in cream and dark rum, simmering for 1–2 minutes until slightly thickened. Add banana slices and cook for 1 minute, spooning sauce over them. Cool slightly before topping cheesecake.
  11. For whipped cream, beat heavy whipping cream, powdered sugar, and cinnamon until stiff peaks form. Pipe or dollop around the edges before serving.

Notes

Use dark rum for the richest flavor, or replace with rum extract for a non-alcoholic version.

Bake in a water bath to prevent cracking and ensure a creamy texture.

Allow the cheesecake to chill fully for best slicing and flavor.

Top the cheesecake just before serving for the best presentation.

Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.

Nutrition

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