Bananas Foster Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment.

In a medium bowl combine graham cracker crumbs, sugar and cinnamon. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press crumbs evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared pan using the bottom of a measuring cup to compact. Bake for 10 minutes. Remove and cool while preparing filling.

Reduce oven temperature to 300°F (150°C). Place a large roasting pan in the oven (for water bath) while oven finishes heating.

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down sides.

Add sugar and smooth

Add the 1 cup granulated sugar and beat on low-medium until incorporated and smooth, about 1–2 minutes. Scrape sides.

Incorporate sour cream and eggs

Add sour cream and beat on low until blended. Add eggs one at a time, mixing until just combined after each addition—do not overmix to avoid extra air.

Flavor and thicken

Mix in vanilla and flour until just combined. Fold in the banana puree with a rubber spatula until uniform; do not overbeat.

Pour filling onto the pre-baked crust and smooth the top. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan in a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan into the hot roasting pan in the oven and carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when shaken. Turn off oven, crack the door open and let cheesecake cool in the oven for 1 hour to reduce cracking.

Remove cheesecake from oven and water bath. Run a thin knife around the edge to loosen from the pan (do not remove the springform ring yet). Cool completely to room temperature on a wire rack, then refrigerate at least 6 hours or overnight.

Heat heavy cream in a small saucepan or microwave until warm (not boiling). Set aside.

In a medium, heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water over medium heat. Without stirring initially, let sugar dissolve and begin to caramelize; if edges darken unevenly, gently swirl the pan. Watch closely as color changes to an amber-brown (about 6–8 minutes).

Once deep amber, remove pan from heat and carefully whisk in warm cream in a steady stream (mixture will bubble vigorously). Stir in 2 tablespoons butter, sea salt and 1/2 teaspoon vanilla until smooth. If any crystals form on the sides, use a wet pastry brush to dissolve them while cooking. Let caramel cool slightly to thicken (10–15 minutes).

In a large skillet over medium heat melt 4 tablespoons butter. Add 3/4 cup packed light brown sugar and stir until dissolved and bubbling gently, about 2 minutes.

Add the sliced bananas, lemon juice and 1/4 teaspoon cinnamon. Cook for 1–2 minutes per side until bananas are warmed and beginning to soften but still hold shape.

Carefully add dark rum and banana liqueur (if using). Tilt the pan slightly and, if comfortable, ignite with a long lighter to flambé (stand back and keep a lid nearby). Allow flames to subside, or cook off alcohol by simmering for 30–60 seconds if not flambéing. Stir gently to coat bananas in sauce. Remove from heat and let cool slightly.

When cheesecake is fully chilled, remove springform ring and transfer cake to a serving plate if desired.

Spoon a thin layer of the warm caramel glaze over the top of the cheesecake, letting some drip down the sides. Spread evenly with an offset spatula.

Arrange the warm banana-foster slices over the glazed cheesecake in an even layer. Spoon a few tablespoons of the banana-foster sauce over the bananas for extra shine.

Drizzle additional caramel glaze over the bananas to taste and sprinkle with chopped toasted pecans if using. Top with whipped cream dollops if desired.

Keep cheesecake refrigerated until serving. If you prefer the bananas warmer, slice and top individual slices with warmed banana-foster just before serving.