Bananas Foster Cheesecake

This decadent Bananas Foster Cheesecake is a dream come true! Layers of creamy cheesecake, caramelized bananas, and crunchy graham cracker crust create a sweet symphony of flavors and textures.

With a drizzle of caramel sauce and a dollop of whipped cream, every bite is a heavenly delight.

Ready Time

2 hrs 20 mins

Yields

6 servings

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake:
16 ounces cream cheese, softened
1/2 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup sour cream
1 cup heavy cream
1/2 cup granulated sugar
2 ripe bananas, sliced
1/4 cup dark rum (optional)
For the caramel sauce:
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
For the whipped cream:
1 cup heavy cream
2 tablespoons granulated sugar

Instructions

Preheat your oven to 350°F. Start by preparing the crust: in a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool. Now, make the cheesecake: in a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add the granulated sugar and beat until combined.

Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the sour cream and heavy cream.

Beat in the granulated sugar until well combined.

Add this mixture to the cream cheese mixture and mix until smooth. Arrange the sliced bananas on top of the crust.

If using rum, drizzle it over the bananas.

Pour the cheesecake batter over the bananas and smooth the top. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool completely in the pan.

Next, make the caramel sauce: combine the granulated sugar, light corn syrup, and water in a small saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the sauce turns a deep amber color.

Remove from heat and let cool slightly.

To make the whipped cream, beat the heavy cream and granulated sugar in a medium bowl until stiff peaks form. To assemble, slice the cooled cheesecake and serve with a dollop of whipped cream and a drizzle of caramel sauce.

Notes

Make sure to use high-quality bananas that are ripe but not overripe, as they’ll be more tender and sweet. Don’t overmix the cheesecake batter, as this can lead to a dense cheesecake.

If using rum, be careful not to overdo it – a little goes a long way! To ensure a smooth cheesecake, make sure to beat the cream cheese until it’s super smooth before adding the sugar and eggs.

If you’re not comfortable making caramel sauce, you can always use store-bought – but homemade is so worth the extra effort! Let the cheesecake cool completely in the pan before serving – this will help it set properly and make it easier to slice. To prevent the cheesecake from cracking, make sure the ingredients are at room temperature and the oven is preheated properly.

You can make the caramel sauce and whipped cream ahead of time, but assemble just before serving for the best presentation.

To store leftovers, wrap the cooled cheesecake tightly in plastic wrap and refrigerate for up to 5 days. If you’re not serving immediately, let the cheesecake come to room temperature before refrigerating to prevent condensation.