Bananas Foster Cheesecake

Indulge in a spectacular dessert that brings together two beloved classics: the creamy richness of cheesecake and the iconic caramelized flavors of Bananas Foster. This “Bananas Foster Cheesecake” is a show-stopping creation, beginning with a classic graham cracker crust that forms the perfect base for a smooth, banana-infused cheesecake filling. The true magic happens with the luscious Bananas Foster topping – ripe bananas are sautéed in a buttery brown sugar-rum sauce, creating a warm, sticky, and deeply flavorful caramelized masterpiece. This glorious topping is generously spooned over the chilled cheesecake, transforming each slice into an unforgettable experience of creamy, tangy, sweet, and boozy notes. It’s an exquisite dessert perfect for special occasions, holiday gatherings, or simply to impress anyone with a love for bananas and decadence.

Detailed Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 10-12 full graham cracker sheets)
• ⅓ cup (65g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Banana Cheesecake Filling:

• 24 oz (3 packages, 678g total) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120g) full-fat sour cream, at room temperature
• 2 very ripe medium bananas, mashed well (about ¾ cup mashed)
• 1 teaspoon fresh lemon juice (prevents banana browning and adds brightness)

For the Bananas Foster Topping:

• ½ cup (115g) unsalted butter
• 1 cup (200g) packed light brown sugar
• ⅓ cup (80ml) dark rum (e.g., Myers’s or Bacardi Black)
• 2 ripe but firm bananas, sliced into ½-inch thick rounds
• 1 teaspoon pure vanilla extract
• Pinch of salt

For Serving (Optional):

• Freshly whipped cream
• Extra chocolate shavings or a sprinkle of cinnamon

Step-by-Step Instructions

Part 1: Preparing the Crust

1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the bottom and sides tightly with heavy-duty aluminum foil. This helps prevent water from entering during a water bath (highly recommended for cheesecakes).
2. Combine Crust Ingredients: In a medium mixing bowl, combine the graham cracker crumbs, ⅓ cup granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
3. Press Crust: Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or a flat measuring cup to compact it.
4. Pre-bake Crust: Bake the crust for 8-10 minutes. Remove from the oven and set it aside to cool on a wire rack while you prepare the filling. Keep the oven on.

Part 2: Making the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl (preferably a stand mixer with a paddle attachment), beat the softened cream cheese on medium speed for 3-4 minutes until it is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl.
2. Add Sugar: Gradually add 1 cup granulated sugar to the cream cheese, beating on medium speed until well combined and light and fluffy (about 2 minutes).
3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix the eggs, as this can incorporate too much air, leading to cracks in the cheesecake.
4. Add Remaining Ingredients: Mix in the vanilla extract, sour cream, mashed bananas, and lemon juice until fully combined and smooth. Ensure the mashed bananas are well integrated.

Part 3: Baking the Cheesecake

1. Pour Filling into Crust: Pour the prepared cheesecake filling over the cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles and smooth the top with a spatula.
2. Prepare Water Bath (Recommended): If using a water bath, place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
3. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 55-60 minutes, or until the edges are set (they may appear slightly puffed) but the center still jiggles slightly when gently shaken.
4. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This slow cooling process helps prevent cracking.
5. Refrigerate: Carefully remove the cheesecake from the water bath (if used) and remove the foil from the sides of the springform pan. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.

Part 4: Preparing the Bananas Foster Topping

1. Melt Butter & Sugar: In a medium saucepan over medium heat, melt the ½ cup unsalted butter. Stir in the 1 cup brown sugar until it is completely dissolved and forms a smooth, caramel-like sauce.
2. Add Rum: Carefully add the ⅓ cup dark rum to the saucepan. The mixture may bubble vigorously; be cautious. Bring to a gentle simmer and let it cook for 2-3 minutes to allow the alcohol to cook off and the sauce to thicken slightly.
3. Add Bananas & Finish: Gently stir in the sliced bananas. Cook for another 1-2 minutes, just until the bananas are warmed through and coated in the sauce but still hold their shape.
4. Remove from Heat: Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and a pinch of salt. Let the Bananas Foster topping cool slightly before spooning over the cheesecake, or serve warm alongside.

Part 5: Serving

1. Unmold & Top: Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides. Transfer the cheesecake to a serving platter.
2. Serve: Spoon the warm (or room temperature) Bananas Foster topping generously over individual slices or over the entire cheesecake if serving immediately. Serve with a dollop of freshly whipped cream, if desired.

Tips, Variations, and Storage

• Flambé (Optional): For an authentic Bananas Foster experience, you can flambé the rum. After adding the rum and bringing to a simmer, carefully tilt the pan slightly to ignite the alcohol with a long match or lighter. Let the flames die down before adding the bananas. (Exercise caution and have a lid nearby to smother flames if needed).
• Banana Ripeness: For the cheesecake filling, very ripe (but not bruised) bananas are best for flavor. For the topping, ripe but firm bananas hold their shape better.
• No Rum Option: If you prefer to avoid alcohol, you can omit the dark rum and use ⅓ cup of banana extract mixed with water, or a non-alcoholic rum flavoring, or simply use apple juice or water, adjusting flavor with more vanilla and a touch of rum extract.
• Caramel Drizzle: For an extra touch, you can drizzle extra caramel sauce (store-bought or homemade) over the Bananas Foster topping.
• Make Ahead: The cheesecake must be chilled overnight. The Bananas Foster topping can be made an hour or two ahead and reheated gently, or made just before serving.
• Storage: Store the Bananas Foster Cheesecake, covered, in the refrigerator for up to 4-5 days. It’s best to add the Bananas Foster topping right before serving, or store it separately, as the bananas in the topping will darken over time.

Pairings

• Beverages: This rich dessert pairs well with a strong cup of coffee, an espresso, a glass of dark rum (sipped neat), or a dessert wine like a Cream Sherry or a Muscat.
• Ice Cream: A scoop of vanilla bean ice cream or banana ice cream alongside is a fantastic complement.

Quick Info

• Prep Time: 30 minutes
• Cook Time: 65-75 minutes (cheesecake) + 5-7 minutes (topping)
• Cooling & Chilling Time: 1 hour (oven) + 1-2 hours (room temp) + 4-8 hours (refrigerator)
• Total Time: Approximately 6-10 hours (mostly passive cooling/chilling)
• Servings: 12-16 slices
• Cuisine: American / Desse