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Bananas Foster Cheesecake Recipe

Bananas Foster Cheesecake Recipe

Learn how to make the best homemade Bananas Foster Cheesecake with this easy baking recipe. A buttery graham cracker crust topped with rich, creamy cheesecake and finished with caramelized rum bananas—combining two classic desserts into one showstopper that's perfect for special occasions.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced Bananas Foster Cheesecake on a vintage gold-rimmed cake stand, with warm afternoon light creating a gentle glow on the caramelized banana topping. The cross-section reveals a velvety cream cheese filling with visible flecks of vanilla bean sitting atop a buttery graham cracker crust. Dark amber caramel sauce cascades down the sides, pooling elegantly around the base. The plate is garnished with fresh banana slices, a sprinkle of cinnamon, and a small sprig of mint for color contrast. A crystal dessert fork rests nearby on a linen napkin, with cinnamon sticks and whole bananas artfully arranged in soft focus in the background.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">750g cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tbsp dark rum (or 1 tbsp rum extract)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">150g dark brown sugar</li><li class="ingredients-single-item">60ml dark rum</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp nutmeg</li><li class="ingredients-single-item">4 ripe bananas, sliced</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-bottomed skillet</li><li class="equipment-single-item">Aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides. This waterproofing is crucial for the water bath that will give your cheesecake its silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom and 2.5cm up the sides of your springform pan, using the flat bottom of a measuring cup for an even layer. Bake for 10 minutes until lightly golden, then cool completely. A pre-baked crust prevents sogginess when the cheesecake batter is added.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 4 minutes. Scrape down the bowl frequently – this is essential for a silky-smooth cheesecake. Add sugar gradually and continue beating until incorporated and slightly fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, leading to cracks during baking. Mix in vanilla extract, sour cream, rum, and cinnamon until just combined. The batter should be completely smooth but not aerated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that prevents the cheesecake from drying out or cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 65-75 minutes or until the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like firm gelatin, not ripple like liquid. Turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the oven and water bath, run a thin knife around the edge to loosen, then cool completely at room temperature. Refrigerate for at least 6 hours or preferably overnight. Patience during this chilling step allows the flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the Bananas Foster topping, melt butter in a large heavy-bottomed skillet over medium heat. Add brown sugar and whisk until sugar dissolves and mixture begins to bubble, about 3 minutes. The mixture should be smooth and caramel-like in consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add cinnamon and nutmeg, stirring to incorporate. Carefully add the rum – it may flame briefly if using an open flame, which is traditional but optional. If flambéing, stand back and let the alcohol burn off after adding (about 30 seconds). Otherwise, simply simmer for 1-2 minutes to cook off the alcohol while concentrating the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add sliced bananas to the caramel sauce, gently coating them. Cook for just 1-2 minutes until bananas are glossy and slightly softened but not mushy – they should maintain their shape. Remove from heat and let cool for 10-15 minutes until just warm, not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Release your cheesecake from the springform pan and transfer it to a serving plate. Spoon the warm (not hot) banana mixture over the top of the chilled cheesecake, arranging banana slices decoratively. The contrast between the cold cheesecake and slightly warm topping creates a delightful temperature contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For best results, serve immediately after adding the topping. If needed, the cheesecake can be refrigerated with topping for up to 2 hours, but the bananas may darken slightly. Slice with a warm, clean knife for perfect portions, wiping the blade between cuts. Enjoy your spectacular Bananas Foster Cheesecake!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bananas Foster Cheesecake Recipe?

This decadent dessert requires graham crackers, butter, sugar, cream cheese, eggs, vanilla, sour cream, rum, cinnamon, nutmeg, and ripe bananas. The signature Bananas Foster topping features dark brown sugar caramelised with rum for that authentic New Orleans flavour.

How to cook Bananas Foster Cheesecake Recipe at home?

Learn how to cook Bananas Foster Cheesecake Recipe by creating a buttery graham cracker crust, baking a smooth cream cheese filling in a water bath, then topping it with caramelised rum bananas. The water bath method ensures a crack-free cheesecake while the flambéed banana topping adds that signature New Orleans flair with minimal effort.

Can I make this cheesecake without alcohol?

Absolutely! You can substitute the rum with rum extract (use half the amount) or replace it entirely with vanilla extract and a tablespoon of maple syrup in the topping. The cheesecake will still have wonderful flavour without compromising the signature Bananas Foster character.

Why does my cheesecake crack and how can I prevent it?

Cheesecakes crack due to rapid temperature changes, overbeating, or overbaking. Prevent cracks by using a water bath, mixing on low speed especially after adding eggs, baking at a lower temperature, and allowing the cheesecake to cool gradually in the oven with the door cracked open.

How ripe should the bananas be for the caramelised topping?

Use bananas that are ripe but still firm—bright yellow with just a few small brown spots is ideal. Overly ripe bananas will become too soft and mushy when cooked in the caramel sauce, while underripe bananas won't have enough sweetness and may remain too firm even after cooking.

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Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides. This waterproofing is crucial for the water bath that will give your cheesecake its silky-smooth texture." }, { "@type": "HowToStep", "name": "Make the crust", "text": "For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom and 2.5cm up the sides of your springform pan, using the flat bottom of a measuring cup for an even layer. Bake for 10 minutes until lightly golden, then cool completely." }, { "@type": "HowToStep", "name": "Prepare the filling", "text": "Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 4 minutes. Scrape down the bowl frequently. Add sugar gradually and continue beating until incorporated and slightly fluffy." }, { "@type": "HowToStep", "name": "Complete the batter", "text": "Add eggs one at a time, mixing on low speed just until each is incorporated. Mix in vanilla extract, sour cream, rum, and cinnamon until just combined. The batter should be completely smooth but not aerated." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Pour the batter into the cooled crust. Place the foil-wrapped springform pan in a larger roasting pan. Place in the oven and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan." }, { "@type": "HowToStep", "name": "Bake the cheesecake", "text": "Bake for 65-75 minutes or until the edges are set but the center still has a slight wobble when gently shaken. Turn off the oven, crack the door open slightly, and leave the cheesecake inside for an hour." }, { "@type": "HowToStep", "name": "Cool and chill", "text": "Remove from the oven and water bath, run a thin knife around the edge to loosen, then cool completely at room temperature. Refrigerate for at least 6 hours or preferably overnight." }, { "@type": "HowToStep", "name": "Make caramel base", "text": "For the Bananas Foster topping, melt butter in a large heavy-bottomed skillet over medium heat. Add brown sugar and whisk until sugar dissolves and mixture begins to bubble, about 3 minutes." }, { "@type": "HowToStep", "name": "Add flavorings and rum", "text": "Add cinnamon and nutmeg, stirring to incorporate. Carefully add the rum – it may flame briefly if using an open flame, which is traditional but optional. If flambéing, stand back and let the alcohol burn off after adding. Otherwise, simply simmer for 1-2 minutes." }, { "@type": "HowToStep", "name": "Caramelize bananas", "text": "Add sliced bananas to the caramel sauce, gently coating them. Cook for just 1-2 minutes until bananas are glossy and slightly softened but not mushy. Remove from heat and let cool for 10-15 minutes until just warm, not hot." }, { "@type": "HowToStep", "name": "Top the cheesecake", "text": "Release your cheesecake from the springform pan and transfer it to a serving plate. Spoon the warm banana mixture over the top of the chilled cheesecake, arranging banana slices decoratively." }, { "@type": "HowToStep", "name": "Serve", "text": "For best results, serve immediately after adding the topping. If needed, the cheesecake can be refrigerated with topping for up to 2 hours. Slice with a warm, clean knife for perfect portions." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-06-02", "reviewBody": "This cheesecake has the perfect balance of banana and rum flavors! The caramel sauce adds a wonderful richness that ties everything together. My guests were fighting over the last slice!", "name": "Spectacular Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-05", "reviewBody": "The caramelized banana topping makes this cheesecake truly extraordinary. I was nervous about the water bath technique, but the instructions were clear and my cheesecake turned out perfectly smooth with no cracks!", "name": "Perfect Texture and Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-06-10", "reviewBody": "Made this for my husband's birthday and he absolutely loved it! The creamy texture combined with the buttery graham cracker crust was incredible. Definitely worth every calorie and minute of preparation time.", "name": "Birthday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dupont", "datePublished": "2024-06-12", "reviewBody": "As a chef, I'm picky about desserts, but this bananas foster cheesecake exceeded my expectations. The rum flavor isn't overwhelming and complements the bananas beautifully. Far better than any restaurant version I've tried!", "name": "Chef Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-06-15", "reviewBody": "I made this for our anniversary dinner and my husband jokingly proposed all over again! The detailed instructions helped me achieve a professional-looking result even though I'm just an amateur baker. The banana flavor is present but not overwhelming.", "name": "Special Occasion Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Bananas Foster Cheesecake Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This decadent dessert requires graham crackers, butter, sugar, cream cheese, eggs, vanilla, sour cream, rum, cinnamon, nutmeg, and ripe bananas. The signature Bananas Foster topping features dark brown sugar caramelised with rum for that authentic New Orleans flavour." } }, { "@type": "Question", "name": "How to cook Bananas Foster Cheesecake Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Bananas Foster Cheesecake Recipe by creating a buttery graham cracker crust, baking a smooth cream cheese filling in a water bath, then topping it with caramelised rum bananas. The water bath method ensures a crack-free cheesecake while the flambéed banana topping adds that signature New Orleans flair with minimal effort." } }, { "@type": "Question", "name": "Can I make this cheesecake without alcohol?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! You can substitute the rum with rum extract (use half the amount) or replace it entirely with vanilla extract and a tablespoon of maple syrup in the topping. The cheesecake will still have wonderful flavour without compromising the signature Bananas Foster character." } }, { "@type": "Question", "name": "Why does my cheesecake crack and how can I prevent it?", "acceptedAnswer": { "@type": "Answer", "text": "Cheesecakes crack due to rapid temperature changes, overbeating, or overbaking. Prevent cracks by using a water bath, mixing on low speed especially after adding eggs, baking at a lower temperature, and allowing the cheesecake to cool gradually in the oven with the door cracked open." } }, { "@type": "Question", "name": "How ripe should the bananas be for the caramelised topping?", "acceptedAnswer": { "@type": "Answer", "text": "Use bananas that are ripe but still firm—bright yellow with just a few small brown spots is ideal. Overly ripe bananas will become too soft and mushy when cooked in the caramel sauce, while underripe bananas won't have enough sweetness and may remain too firm even after cooking." } } ] }