Bananas Foster Cheesecake
This Bananas Foster Cheesecake combines creamy New York-style cheesecake with caramelized rum-glazed bananas for a showstopping dessert inspired by the classic New Orleans treat. Perfect for special occasions!
Ingredients
For the Crust:
- ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Bananas Foster Topping:
- 3 ripe bananas, sliced
- ½ cup brown sugar
- 4 tbsp unsalted butter
- 1 tsp cinnamon
- 2 tbsp dark rum (or banana liqueur)
- 1 tsp vanilla extract Optional
For Garnish:
- Whipped cream
- Caramel sauce
- Toasted pecans
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan.
- Bake 10 minutes, then cool.
Prepare Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in vanilla and sour cream. Pour over crust.
Bake (Water Bath Method):
- Wrap pan bottom in foil. Place in a roasting pan with 1 inch hot water.
- Bake 55-65 minutes until edges are set but center jiggles slightly.
- Turn off oven; let cheesecake cool inside with door ajar for 1 hour.
Make Topping:
- Melt butter in a skillet. Add brown sugar and cinnamon; simmer 2 minutes.
- Add bananas; cook 1-2 minutes. Remove from heat, add rum, and carefully flambé (optional).
- Cool slightly before topping cheesecake.
Chill & Serve:
- Refrigerate cheesecake 6+ hours (overnight best).
- Add bananas foster topping before serving. Garnish with whipped cream and caramel.
Notes
-
Storage:
- Fridge: Up to 5 days (cover loosely).
- Freeze: Without topping for 2 months. Thaw overnight.
- Alcohol-Free: Substitute rum with 1 tbsp banana extract + 1 tbsp water.
- Tip: Use room-temperature ingredients to prevent cracks.
Nutrition
Calories: 480kcalCarbohydrates: 45gProtein: 6gFat: 30g
Tried this recipe?Let us know how it was!