This bananas foster cheesecake features a cinnamon graham cracker crust, banana cheesecake filling, and caramelized banana topping.
The base of this cheesecake starts with a cinnamon graham cracker crust, which adds a sweet and slightly spicy crunch to every bite.
The banana cheesecake filling is smooth and luscious, infused with ripe bananas that provide a natural sweetness and velvety texture.
Topping it all off are caramelized bananas that add an extra layer of richness and a hint of buttery caramel flavor.
What makes this cheesecake even more appealing is its simplicity in preparation—it's made without the hassle of a water bath, making it accessible for home bakers to create effortlessly.
Serve it with freshly made whipped cream, and chopped pecans for the most indulgent dessert which is perfect for banana lovers.
For more delicious cheesecake recipes, check out my lemon meringue cheesecake, 3 ingredient no bake cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.
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Why this recipe works
- Texture- this cheesecake is extremely creamy from the cream cheese and ripe bananas, has a buttery graham cracker crust, and is topped with soft melt-in-your-mouth banana topping.
- Bananas foster topping- this cheesecake is topped with a delicious caramelized banana foster topping that melts in your mouth along with the creamy banana cheesecake.
- Creamy banana cheesecake- the cheesecake filling is made with brown sugar, creamy ripe mashed bananas, and lots of cinnamon for the most comforting and yummy cheesecake.
- Graham cracker crust- the base of this cheesecake is a buttery graham cracker crust is made with cinnamon for a super delicious flavor.
- No water bath cheesecake- this cheesecake is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake texture with little effort.
What Is Bananas Foster?
Bananas Foster is a classic dessert that originated in New Orleans. It consists of ripe bananas cooked in a caramel sauce made from butter, brown sugar, and cinnamon.
The dish is typically flambéed with rum and served over vanilla ice cream.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need about 1 ½ cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Brown sugar- the sugar will add sweetness to the crust. I used light brown sugar for this.
Cinnamon- adds a delicious flavor to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Cream cheese- the most important ingredient in this recipe, is cream cheese. Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Cinnamon and nutmeg- the combination of cinnamon and nutmeg works perfectly in this cheesecake.
Brown sugar- I used light brown sugar for the filling, but dark brown sugar will work perfectly as well.
Eggs- you will need 3 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency. Mash the ripe bananas into a pudding consistency with a fork.
For the bananas foster topping
Brown sugar- use light or dark brown sugar for the topping.
Heavy cream- use full-fat heavy cream for this recipe. Make sure that it's at room temperature.
Instructions
Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, brown sugar, cinnamon, nutmeg, sour cream, and vanilla extract, and mix with an electric hand mixer until is creamy.
Add the mashed bananas and whisked eggs, and mix until well combined.
Sift the cornstarch into the mixture and mix until combined and there are no lumps showing.
Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the bananas foster topping
Into a saucepan or regular pan, add the butter, brown sugar, cinnamon, and vanilla extract, and bring to a simmer over medium heat for about 5 minutes, mixing every 20-30 seconds.
Add the heavy cream and simmer for another 2 minutes over medium-low heat.
Add the bananas and simmer for about 8 minutes until they are slightly cooked through. Remove from the heat and let it cool at room temperature.
Pour the banana topping on the cheesecake and spread it with an offset spatula. Serve and enjoy!
Expert Tips
- Use room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Room temperature ingredients. Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps achieve a smooth batter without lumps.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Assemble before serving. Add your caramelized bananas atop the chilled cheesecake just before serving to maintain their fresh appearance and avoid any sogginess from setting in overnight.
- Don't open the oven door before the cheesecake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
- Cool gradually. Allow your baked cheesecake to cool slowly in the oven with the door slightly ajar before refrigerating it overnight for optimal texture and flavor development.
Faq's
It is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan. Then release the spring from the edges.
Overbaked, overmixed, or stuck to the sides of the pan, there are a lot of reasons for the cheesecake to crack. To prevent the cheesecake from cracking, follow out tips written in the notes.
Overbaking cheesecake is a common mistake. You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly.
The middle of the cake will be set in the cooling process.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the cheesecake to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your cheesecake, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits.
Digestive biscuits- People outside of America usually don’t have graham crackers. You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Gingersnaps- use gingersnaps for the crust! This will give the cheesecake an amazing flavor.
Pecans- add chopped pecans to the banana topping for a delicious crunch!
Serving Tips
Whipped cream- top each slice of cheesecake with a dollop of homemade or store-bought whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cheesecake.
Nuts- chopped and toasted pecans or walnuts on top will add a delicious crunch and delish nutty flavor.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Rubber spatula
- Mixing bowl (set of 3)
More banana recipes
Banana Coffee Cake- This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping and a delicious glaze.
Banana Pudding Cupcakes- These banana pudding cupcakes are made with a moist, tender, and light banana cupcake base, filled with a banana pudding filling, and topped with stabilized whipped cream.
Banana Mini Muffins- These banana mini muffins are the most perfect bite-size snack! They are soft and moist and fluffy and are filled with banana flavor.
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If you liked this recipe
📖 Recipe
BEST Bananas Foster Cheesecake
Ingredients
Crust
- 2 ½ cups Graham crackers crumbs
- 1 tablespoon Brown sugar
- ½ cup Butter
- 1 teaspoon Cinnamon
Cheesecake filling
- 25.4 oz Cream cheese full fat, room temp
- 1 cup Brown sugar
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- ¼ teaspoon Nutmeg
- ½ cup Sour cream
- 1 cup Bananas mashed
- 3 Eggs
- 2 tablespoon Cornstarch
Bananas foster topping
- ½ cup Butter
- ½ cup Brown sugar
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- ½ cup Heavy cream
- 3 Bananas sliced
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, brown sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, brown sugar, cinnamon, nutmeg, sour cream, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Add the mashed bananas and whisked eggs, and mix until well combined.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps showing.
- Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
- Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the bananas foster topping
- Into a saucepan or regular pan, add the butter, brown sugar, cinnamon, and vanilla extract, and bring to a simmer over medium heat for about 5 minutes, mixing every 20-30 seconds.
- Add the heavy cream and simmer for another 2 minutes over medium-low heat.
- Add the bananas and simmer for about 8 minutes until they are slightly cooked through. Remove from the heat and let it cool at room temperature.
- Pour the banana topping on the cheesecake and spread it with an offset spatula. Serve and enjoy!
Notes
- Use room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Room temperature ingredients. Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps achieve a smooth batter without lumps.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Assemble before serving. Add your caramelized bananas atop the chilled cheesecake just before serving to maintain their fresh appearance and avoid any sogginess from setting in overnight.
- Don't open the oven door before the cheesecake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
- Cool gradually. Allow your baked cheesecake to cool slowly in the oven with the door slightly ajar before refrigerating it overnight for optimal texture and flavor development.
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