Get ready for the most amazing bananas foster cheesecake ever! Imagine a creamy cheesecake infused with banana, brown butter, and cinnamon flavors, nestled on a graham cracker crust and filled with pockets of gooey brown sugar cinnamon goodness. And to top it all off, a luscious brown sugar caramel bananas foster topping that takes it to the next level of deliciousness!
This cheesecake is not just a dessert—it’s a showstopper! It’s guaranteed to impress everyone who takes a bite. Whether you’re celebrating a special occasion, a birthday, or simply want to treat yourself to something extraordinary, this cheesecake is the perfect choice. It’s a must-have for any banana lover!
Here’s why you’ll fall in love with this bananas foster cheesecake:
- It’s smothered in a decadent brown sugar caramel bananas foster topping that’s absolutely divine.
- The texture is incredibly creamy and luxurious, making every bite melt in your mouth.
- Bursting with the sweet, aromatic flavor of bananas, it’s like a taste of tropical paradise in every bite.
- With pockets of irresistible brown sugar cinnamon filling throughout, every slice is a delightful surprise.
Got questions? I’ve got answers!
- Do I really need to use a water bath? Absolutely! It’s essential for baking the cheesecake evenly and preventing it from cracking.
- Can I make this gluten-free? Absolutely! Just use gluten-free graham crackers for the crust and gluten-free flour for the cinnamon filling.
- Can I use real rum instead of rum extract? Yes, you can! Just adjust the amounts to keep the flavor consistent.
Here are some pro tips to ensure your cheesecake turns out perfect every time:
- Use a hand mixer to mash your bananas for a smooth consistency.
- If possible, use a stand mixer for making the cheesecake batter to ensure thorough mixing without overdoing it.
- Be careful not to overmix the batter, as it can affect the texture of the cheesecake.
- Use room temperature ingredients for the best results.
- Let the cheesecake chill completely before decorating or slicing for optimal flavor and texture.
Ready to make this indulgent dessert? Let’s dive into the recipe!
Bananas Foster Cheesecake
Servings 14 slices
Ingredients
For the Brown Butter:
- ½ cup unsalted butter
For the Brown Sugar Cinnamon Filling:
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- ⅓ cup all-purpose flour spooned and leveled
For the Crust:
- 16 graham crackers about 240 g, full sheets
- 10 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
For the Banana Cheesecake:
- 32 oz cream cheese softened
- ¾ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 tablespoons cornstarch
- 1 cup very ripe bananas mashed (about 2 large bananas)
- ⅓ cup sour cream at room temperature
- 1 tablespoon cinnamon
- 1 tablespoon vanilla extract
- 2 teaspoons rum extract
- 3 whole eggs at room temperature
- 2 egg yolks at room temperature
For the Bananas Foster Topping:
- 6 tablespoons unsalted butter
- ½ cup packed brown sugar
- ½ cup + 2 tablespoons heavy cream
- ½ teaspoon rum extract
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 barely ripe large bananas sliced
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 4 oz cream cheese cold
- 1 ½ cups powdered sugar
Instructions
For the Brown Butter:
- Heat the butter in a pot over medium heat until it turns brown and nutty. This should take about 5 minutes. Remove from heat and transfer to a bowl.
For the Brown Sugar Cinnamon Filling:
- Combine softened butter, brown sugar, cinnamon, and flour in a bowl and mix until smooth. Set aside.
For the Crust:
- Preheat the oven to 350°F.
- Prepare a 9-inch springform pan by wrapping the bottom and edges with aluminum foil and lining the bottom with parchment paper.
- Crush the graham crackers in a food processor, then mix in melted butter and brown sugar until combined.
- Press the mixture into the bottom and up the sides of the pan and bake for 10 minutes. Let it cool.
For the Banana Cheesecake:
- Preheat the oven to 350°F.
- In a large bowl, mix cream cheese, brown sugar, granulated sugar, and cornstarch until smooth.
- Add mashed bananas, brown butter, sour cream, cinnamon, vanilla extract, and rum extract, and mix until combined.
- Add eggs and egg yolks one at a time, mixing until fully incorporated.
- Pour 1/3 of the cheesecake batter into the crust, sprinkle with 1/3 of the cinnamon filling, and repeat layers twice. Swirl gently with a knife.
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 ½ inches up the sides of the springform pan.
- Bake for 1 hour, then leave in the oven with the door cracked open for another hour to cool.
- Once cooled, refrigerate for at least 8 hours or overnight.
For the Bananas Foster Topping:
- In a saucepan, melt butter and brown sugar over medium heat, then simmer for 5 minutes.
- Reduce heat, add cream, rum extract, vanilla extract, and salt, and simmer for 1-2 minutes.
- Add banana slices and simmer for 6-8 minutes until slightly transparent. Remove from heat and let cool.
For the Cream Cheese Frosting:
- Beat butter until pale and fluffy, then add cream cheese and mix until smooth. Gradually add powdered sugar until light and fluffy.
Assembling the Cheesecake:
- Transfer cheesecake to a serving plate, pipe frosting around the edges, and pour bananas foster topping over the center. Then serve and enjoy!