Bananas Foster Cheesecake (Print View)
Luscious cheesecake with caramelized bananas, cinnamon, and a touch of dark rum, finished with whipped cream.
# What You'll Need:
→ Crust
01 -
2 1/4 cups vanilla wafer crumbs
02 -
1/2 cup salted butter, melted
03 -
5 tablespoons light brown sugar, loosely packed
04 -
1 teaspoon ground cinnamon
→ Cheesecake Filling
05 -
24 ounces cream cheese, room temperature
06 -
1 cup brown sugar, loosely packed
07 -
3 tablespoons all-purpose flour
08 -
1 cup mashed ripe bananas (about 2–3 bananas)
09 -
1 1/2 teaspoons ground cinnamon
10 -
1/4 teaspoon ground nutmeg
11 -
2 tablespoons dark rum
12 -
3 large eggs, room temperature
→ Bananas Foster Topping
13 -
1/4 cup salted butter
14 -
1/2 cup light brown sugar, packed
15 -
1/8 teaspoon ground nutmeg
16 -
1/2 teaspoon ground cinnamon
17 -
1 tablespoon heavy whipping cream
18 -
2 tablespoons dark rum
19 -
2 medium bananas, sliced into coins
→ Whipped Cream
20 -
1/2 cup heavy whipping cream, cold
21 -
1/4 cup powdered sugar
22 -
1/2 teaspoon ground cinnamon
# Directions:
01 -
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
02 -
Combine vanilla wafer crumbs, melted butter, light brown sugar, and ground cinnamon in a bowl. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then remove to cool.
03 -
Wrap the outside of the springform pan with aluminum foil to prevent water ingress. Place the pan aside.
04 -
Lower oven temperature to 300°F.
05 -
In a stand mixer on low speed, blend cream cheese, brown sugar, and flour until smooth and fully combined. Scrape down the bowl as needed.
06 -
Add mashed bananas, ground cinnamon, ground nutmeg, and dark rum. Mix on low speed until uniform.
07 -
Add eggs one at a time, mixing slowly and scraping the bowl between additions.
08 -
Pour the cheesecake batter into the prepared crust.
09 -
Place springform pan in a larger pan. Add warm water to the outer pan, filling halfway up the springform sides while avoiding the top of the foil. Bake for 1 hour.
10 -
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
11 -
Crack the oven door and keep the cheesecake inside for another 30 minutes.
12 -
Remove the cheesecake from the oven and let it sit on a counter for 15 minutes.
13 -
Remove pan from water bath and foil. Refrigerate cheesecake until fully cooled and firm, 6 to 7 hours.
14 -
In a large pan over medium-high heat, melt butter. Add light brown sugar, nutmeg, cinnamon, and heavy cream, stirring to dissolve sugar.
15 -
Pour dark rum into the pan and carefully ignite with a lighter. Allow flames to subside, swirling pan to disperse alcohol and flame. If needed, swirl until flames die out.
16 -
Add banana slices to sauce and cook for 1–2 minutes until sauce thickens. Remove from heat and allow to cool before using.
17 -
Detach springform ring and set cheesecake on a serving platter.
18 -
In a mixing bowl, whip heavy cream, powdered sugar, and cinnamon until stiff peaks form.
19 -
Pipe a decorative swirl of whipped cream around the outer edge.
20 -
Spoon bananas foster over the center of the cheesecake, inside the whipped cream border, and drizzle the sauce down the sides.
21 -
Refrigerate until ready to serve. For optimal quality, serve within 2 to 3 days.
# Notes:
01 -
For best texture, bring cream cheese and eggs to room temperature before mixing.
02 -
Ensure the water bath is tightly sealed around the pan to prevent crust from becoming soggy.