This Bananas Foster Cheesecake features a buttery brown sugar and cinnamon-spiced vanilla wafer and graham cracker crust. The crust is filled with a rum-kissed cinnamon banana cheesecake and finished with a warm banana foster topping and cinnamon whipped cream.

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A reader recently asked for a bananas foster cheesecake, and I jumped at the chance to create one. I test-baked this recipe soon after the request, then scheduled it for publishing so I could share the finished cheesecake with you.

Introducing: Bananas Foster Cheesecake — a mashup of two classic desserts that preserves the rich flavors and textures of both.

Bananas Foster Cheesecake

Bananas aren’t my favorite fruit, but this cheesecake won me over. I’d never made classic Bananas Foster before, and combining its warm, caramelized banana flavors with a dense, creamy cheesecake created a truly special dessert.

In this recipe you’ll find the key flavors of Bananas Foster — brown sugar, cinnamon and rum — integrated into the crust, filling and topping so every bite tastes cohesive and indulgent.

Cinnamon Brown Sugar Crust

Bananas Foster relies on brown sugar, cinnamon and rum, so I layered those flavors into the crust as well. I used a blend of vanilla wafer and graham cracker crumbs — vanilla wafers pair especially well with banana — then added brown sugar, cinnamon and rum extract for depth.

The result is a crunchy, buttery crust with warm spice notes that complement the banana cheesecake filling.

Banana Cheesecake Filling

The filling is thick, creamy and flavored with brown sugar, cinnamon and a touch of dark rum. I used brown sugar instead of granulated sugar so the molasses adds richness that enhances the banana and cinnamon.

Because the mashed bananas contribute moisture, I reduced the usual amount of sour cream to keep the cheesecake dense. Use ripe, spotted bananas for the best sweetness and flavor; purée them if you prefer a completely smooth filling without banana pieces.

Add cinnamon and dark rum for the classic Bananas Foster profile — white rum or rum extract can be substituted if needed.

Bananas Foster Topping

The bananas foster topping is the star: sliced bananas cooked in butter, brown sugar and cinnamon, finished with rum. For safety I skipped flambéing; adding the rum and simmering briefly yields a glossy, flavorful sauce without the flame.

Slice the bananas to match the cheesecake surface, brown them lightly so they caramelize, then add the rum and cook until the sauce thickens. Cool the topping 2–3 minutes — it sets quickly — and add it to the cheesecake just before serving if you want a warm topping. If left too long the topping will firm up and the cheesecake can soften from the moisture, so assembly timing matters.

Cinnamon Whipped Cream

A light cinnamon whipped cream brightens and balances the rich cheesecake and sticky bananas. Whip chilled heavy cream with powdered sugar, vanilla and cinnamon until it holds soft peaks. Pipe a decorative border or spoon dollops around the cheesecake before serving.

I piped a reverse shell border and finished with a dusting of cinnamon and a few fresh banana slices for a polished presentation.

This Bananas Foster Cheesecake brings together caramelized bananas, warm spices and a silky banana-infused cheesecake for a memorable dessert. It’s ideal for banana lovers or anyone who enjoys a comforting, elegant sweet.

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Bananas Foster Cheesecake

Yield:
12-14 servings

Prep Time:
1 hour 30 minutes

Cook Time:
1 hour 40 minutes

Additional Time:
8 hours

Total Time:
11 hours 10 minutes

This Bananas Foster Cheesecake is made with a buttery brown sugar and cinnamon-spiced vanilla wafer and graham cracker crust, filled with a rum-spiked cinnamon banana cheesecake and topped with a gooey banana foster topping and cinnamon whipped cream.

Ingredients

Crust:

• 2 cups vanilla wafer cookie crumbs
• ¾ cup graham cracker crumbs
• ⅓ cup light brown sugar, packed
• 1½ teaspoon ground cinnamon
• 1 teaspoon rum extract
• ½ cup unsalted butter, melted

Banana Cheesecake:

• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup light brown sugar, packed
• 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
• 2–3 ripe medium bananas, puréed or mashed (about 1 cup)
• ¼ cup sour cream, room temperature
• 2 teaspoon fresh lemon juice
• 1½ teaspoon ground cinnamon
• 1 tablespoon dark rum (or 2 teaspoon rum extract)
• 3 large eggs, room temperature
• 1 large egg yolk

Bananas Foster Topping:

• ¼ cup unsalted butter
• ½ cup light brown sugar, packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 2–3 ripe medium bananas, sliced
• ¼ cup dark rum

Cinnamon Whipped Cream:

• ¾ cup heavy whipping cream, chilled
• 5 tablespoon powdered sugar
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

Optional Garnishes:

• Fresh banana slices
• Ground cinnamon, for dusting

Instructions

For the Crust:

1. Preheat the oven to 325°F (163°C). Position the rack in the center. Grease the sides of a 9-inch springform pan and line the bottom with parchment.
2. Mix the crust ingredients until combined.
3. Press the mixture into the bottom and up the sides of the pan using the flat bottom of a glass or measuring cup.
4. Bake the crust 8–10 minutes until slightly darkened. Reduce the oven temperature to 300°F (149°C).
5. Wrap the outside of the springform pan in a large piece of aluminum foil to protect it during the water bath, or set the pan inside a slightly larger pot for protection.

For the Banana Cheesecake Filling:

1. Beat the cream cheese on low speed until creamy, about 2–4 minutes.
2. Scrape the bowl, then add brown sugar and cornstarch and beat until smooth.
3. Mix in mashed bananas, sour cream, lemon juice, cinnamon and dark rum until smooth, scraping the bowl as needed.
4. Add eggs and yolk one at a time, beating slowly and only until combined.
5. Pour the filling onto the cooled crust and place the springform pan inside a larger pan. Bring a few cups of water to a boil and carefully pour into the larger pan until the water reaches a few inches up the sides of the springform pan.
6. Bake at 300°F for about 1 hour 25 minutes, until the edges are set and the center jiggles slightly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes, then crack the door and cool another 30 minutes to help prevent cracking.
8. Remove from the water bath and foil after an hour, run a knife around the edge, cool to room temperature on a rack, then chill in the refrigerator for 6–8 hours or overnight.

For the Bananas Foster Topping:

1. Melt butter in a skillet over medium heat. Add brown sugar and stir until melted.
2. Add vanilla, cinnamon and salt and stir to combine.
3. Add banana slices in an even layer and cook 1–2 minutes until softened, then flip to brown the other side.
4. Remove the pan from heat, add the dark rum, return to medium heat and simmer 1–2 minutes until the sauce thickens. Set aside to cool 2–3 minutes before topping the cheesecake.

For the Cinnamon Whipped Cream:

1. Whip chilled cream with powdered sugar, vanilla and cinnamon until it holds peaks.

Assembly:

1. Remove the chilled cheesecake from the refrigerator and unlatch the springform ring. Pour the bananas foster topping over the cheesecake.
2. Fill a piping bag fitted with a large star tip and pipe a reverse shell border around the edge with the cinnamon whipped cream.
3. Garnish with a dusting of cinnamon and fresh banana slices if desired. Slice and serve.

Notes

• Store in an airtight container in the refrigerator for up to 3 days; bananas can spoil if stored longer.
• For safety I skipped flambéing the rum, but you may flambé after adding rum if you prefer and are comfortable with the technique.
• Purée bananas for a smoother cheesecake texture without banana pieces.

BON APPÉTIT!

Love, Dedra

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