BEST Bananas Foster Cheesecake

The combination of sweet caramel, cinnamon, brown sugar, ripe bananas, and velvety cheesecake creates a truly irresistible dessert that is sure to please any palate.

Whether enjoyed on its own or paired with a scoop of vanilla ice cream, Bananas Foster Cheesecake is a dessert that is sure to impress.

For more delicious cheesecake recipes, check out my lemon meringue cheesecake, 3 ingredient no bake cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.

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.

Before you start to make this banana foster cheesecake 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- we 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- we 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.

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.

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.

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.

To freeze this cheesecake, bake it according to the instructions, then cool it according to the instructions in the fridge.

When the cheesecake is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months.

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.

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!

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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