Indulge in the ultimate dessert mashup with this Bananas Foster Cheesecake! This decadent creation combines the rich, creamy texture of classic cheesecake with the caramelized, rum-infused flavors of Bananas Foster. It’s a show-stopping dessert that brings New Orleans flair right to your dining table.
Perfect for special occasions or weekend treats, this recipe transforms ordinary ingredients into an extraordinary dessert experience. The contrast between the silky cheesecake and the warm, buttery banana topping creates a harmony of flavors that will have everyone asking for seconds.
Why You’ll Love This
- No baking required for the cheesecake portion—perfect for warm weather or when you don’t want to heat up the kitchen
- Impressive presentation that looks like it came from a high-end restaurant
- Can be partially prepared ahead of time, making it perfect for entertaining
- Combines two beloved desserts into one unforgettable treat
- Customizable sweetness level to suit your preference
Ingredients
- 302g vanilla wafer crumbs
- 112g salted butter, melted
- 45g light brown sugar, loosely packed
- 1 tsp ground cinnamon
- 678g cream cheese, room temperature
- 144g brown sugar, loosely packed
- 24g all-purpose flour
- 240ml mashed ripe bananas (2–3 bananas)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 30ml dark rum
- 3 large eggs, room temperature
- 56g salted butter
- 113g light brown sugar, packed
- 1/8 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 15ml heavy whipping cream
- 30ml dark rum
- 2 medium bananas, sliced into coins
- 120ml heavy whipping cream, cold
- 29g powdered sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 163°C. Line a 9-inch springform pan with parchment paper and grease the sides. Combine crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes and let cool.
- Cover the pan’s outsides with aluminum foil to prevent water ingress from the water bath. Reduce oven temperature to 148°C.
- In a large bowl, mix cream cheese, brown sugar, and flour on low speed until smooth. Add mashed bananas, cinnamon, nutmeg, and rum, mixing thoroughly. Add eggs one at a time, beating slowly and scraping the bowl.
- Pour the cheesecake batter into the crust. Place the pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan. Bake at 148°C for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and cool for another 30 minutes. Remove from the oven and let sit for 15 minutes. Remove foil and refrigerate for 6-7 hours until firm.
- In a large pan, melt butter over medium-high heat. Stir in brown sugar, nutmeg, cinnamon, and cream until sugar dissolves. Add rum, light it carefully, and let it burn out while swirling the pan. Add sliced bananas and cook for 1-2 minutes to thicken the sauce.
- Whip heavy cream, powdered sugar, and cinnamon until stiff peaks form. Pipe a border on the chilled cheesecake. Add bananas foster in the center and drizzle the sauce down the sides.
- Refrigerate the cheesecake until ready to serve. Best consumed within 2-3 days.
Tips & Variations
- For a booze-free version, substitute rum extract or 1 tablespoon of vanilla extract for the rum.
- Make individual servings by preparing in small jars or ramekins for easier portion control.
- Add a tablespoon of banana liqueur to the Bananas Foster topping for an extra flavor dimension.
- For a firmer cheesecake, add 1 envelope of unflavored gelatin (bloomed in 2 tablespoons water) to the cream cheese mixture.
- Try a chocolate graham cracker crust for a delicious twist on the classic.
- If bananas aren’t quite ripe, place them in a paper bag with an apple for 24 hours to speed up ripening.
Serving Suggestions
Serve this luscious Bananas Foster Cheesecake with a dollop of freshly whipped cream and a light dusting of cinnamon for an elegant presentation. For an extra touch of indulgence, a scoop of vanilla ice cream on the side creates a beautiful temperature contrast with the warm banana topping.
This dessert pairs wonderfully with after-dinner coffee, especially a rich espresso or cappuccino that can cut through the sweetness. For a special occasion, consider serving alongside a small glass of aged rum or banana liqueur.
Notes
- Cheesecake can be made up to 2 days ahead and stored covered in the refrigerator.
- The Bananas Foster topping should be made just before serving for the best texture and flavor.
- If using a kitchen torch to caramelize the bananas instead of the stovetop method, sprinkle a little extra sugar on top before torching.
- For best slicing, dip your knife in hot water and wipe clean between cuts.
FAQs
Can I make this dessert ahead of time?
Yes, the cheesecake portion can be made 1-2 days in advance, but prepare the Bananas Foster topping just before serving for the best results.
Is there a non-alcoholic version?
Absolutely! Substitute the rum with rum extract (1 teaspoon) or additional vanilla extract and a splash of apple juice for moisture.
Can I freeze leftovers?
The cheesecake base freezes well for up to 1 month, but the Bananas Foster topping is best made fresh. Freeze the cheesecake without any banana toppings.
What if my bananas aren’t ripe enough?
For the best flavor, use bananas with some brown spots. If yours aren’t quite ripe, you can bake unpeeled bananas at 300°F for 15-20 minutes until the skins blacken for a quick-ripening method.
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