Bananas Foster Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment.

Combine graham cracker crumbs, granulated sugar and ground cinnamon in a bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly onto the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact the crust.

Bake crust for 8 minutes. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring a large pot of water to a simmer for a water bath (bain-marie). Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks.

In a large bowl or stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping the bowl as needed.

Add granulated sugar and beat on low-to-medium until incorporated and smooth, about 1–2 minutes.

Mix in sour cream, heavy cream, and vanilla extract until combined. Scrape the bowl.

Beat in eggs one at a time on low speed, mixing just until combined after each addition to avoid overbeating. Stir in flour and lemon zest (if using) on low speed until just combined and batter is smooth.

Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.

Place the wrapped springform pan in a larger roasting pan. Pour enough simmering water into the roasting pan to come about halfway up the side of the springform pan (be careful not to splash water into the cheesecake).

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set but the center still slightly wobbles when gently shaken. Rotate the pan halfway through baking for even color if your oven has hotspots.

Turn off the oven, crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce cracking. After an hour, remove the cheesecake from the water bath, unwrap foil and cool completely on a wire rack for another hour.

Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set.

About 15–20 minutes before serving (or while the cheesecake chills if you prefer the sauce cold), heat a large, heavy skillet over medium heat. Add the butter and melt until foamy.

Add the packed brown sugar and stir until it dissolves and begins to bubble, about 1–2 minutes. Stir in ground cinnamon and salt.

Add banana liqueur (if using) and lemon juice, then gently add the banana halves, cut side down. Cook for 1–2 minutes until the bananas begin to soften and caramelize, then gently flip and cook another 30–60 seconds. Be careful not to overcook or mash the bananas.

Remove the pan from heat and carefully add the dark rum. If you wish to flambé: return pan to low heat briefly, use a long lighter and ignite the rum away from your face and any overhead flammable items; allow flames to subside naturally (about 10–20 seconds). If you prefer not to flambé, simmer the rum in the pan for 30–60 seconds to cook off the alcohol.

Tilt the pan and spoon the sauce over the bananas, letting it thicken slightly as it cools, about 1 minute. Taste and adjust salt or cinnamon as needed.

If you want a thinner sauce, stir in 1–2 tablespoons of heavy cream and warm through briefly. Let the topping cool 3–5 minutes before using on chilled cheesecake so it won’t make the top watery.

Run a thin knife around the inside edge of the chilled cheesecake to loosen, then release the springform ring and transfer the cheesecake (still on its base) to a serving plate if desired.

Spoon several tablespoons of the warm (not piping hot) Bananas Foster sauce over the center of the cheesecake, arranging the banana halves in a decorative pattern. Spoon remaining sauce, including caramel, over the bananas and slightly toward the edges.

Top with dollops of whipped cream and a sprinkle of toasted nuts if using. Garnish with extra banana slices or a light dusting of cinnamon.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve immediately so the warm sauce contrasts with the cold cheesecake.