There’s something magical about bananas foster that instantly brings to mind cozy evenings and indulgent desserts. Originally created in New Orleans in the 1950s, bananas foster was invented at Brennan’s Restaurant and quickly became a Southern staple. It’s rich, warm, and filled with deep caramelized banana flavor—perfect for impressing guests or treating yourself to something special.
Now imagine that luscious, buttery banana topping nestled on top of a creamy, dreamy cheesecake. That’s exactly what this Bananas Foster Cheesecake delivers. It’s a fusion of two beloved desserts: the bold, caramelized bananas foster and the smooth, tangy decadence of classic cheesecake. This is the kind of dessert you break out for birthdays, holidays, or cozy weekend baking adventures.
When I first made this for a fall family gathering, I wasn’t sure how it would go over—until the first bite was met with silence and wide eyes, followed by “Can I have the recipe?” It’s rich without being too sweet, and the textures play together perfectly: the crunchy crust, the velvety cheesecake, and the warm banana topping that practically melts into each bite.
Let’s dive into how to bring this show-stopping dessert to life.
Why You’ll Love This Recipe:
- It’s a perfect blend of creamy, crunchy, and gooey textures.
- That bananas foster topping is made right on the stove—no flambéing required.
- Great make-ahead dessert for parties and holidays.
- Impressive enough to wow guests, but simple enough for a weekend bake.
- Packed with warm, cozy flavors like cinnamon, brown sugar, and caramelized bananas.
INGREDIENTS YOU’LL NEED:
For the Crust:
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) unsalted butter, melted
- 3 tbsp (39g) sugar
For the Cheesecake Filling:
- 4 (8 oz) packages (904g) cream cheese, room temperature
- 1 cup (207g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 4 large eggs
- 1 cup (240ml) sour cream
- 1 ½ tsp ground cinnamon
- 2 tsp vanilla extract
For the Bananas Foster Topping:
- 1/2 cup (112g) unsalted butter
- 1 cup (225g) packed light brown sugar
- 1 ½ tsp ground cinnamon
- 3 tbsp heavy cream
- 3 medium bananas, sliced
HOW TO MAKE BANANAS FOSTER CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Crust
Start by preheating your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until all the crumbs are evenly moistened—it should feel like damp sand. Press this mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it down nice and even.
Bake the crust for 10 minutes, then set it aside to cool while you work on the filling. Lower the oven temperature to 300°F (149°C).
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy—about 2-3 minutes on medium speed. Scrape down the sides of the bowl a couple times to make sure it’s all blended evenly. Add in the brown sugar and flour, and mix until combined.
Next, add the eggs one at a time, mixing slowly after each just until incorporated. Don’t overmix here—just enough to bring everything together.
Now stir in the sour cream, cinnamon, and vanilla extract. The filling should be thick and silky, with a lovely golden hue from the cinnamon and brown sugar.
Step 3: Bake the Cheesecake
Wrap the outside of your springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform pan.
Pour the cheesecake batter into your crust and smooth the top. Bake for 1 hour 45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 30 minutes. Then remove it and let it sit at room temperature for another hour before transferring to the fridge to chill for at least 6 hours, or preferably overnight.
Step 4: Make the Bananas Foster Topping
In a large skillet over medium heat, melt the butter. Add the brown sugar and cinnamon, stirring until it melts and combines with the butter to form a smooth caramel. Stir in the heavy cream, and cook for about 2 more minutes to thicken slightly.
Add the sliced bananas and gently stir to coat them in the sauce. Cook for 2-3 minutes, just until the bananas soften and caramelize. Don’t overcook or they’ll get mushy!
Let the topping cool slightly before spooning it over the chilled cheesecake.
HELPFUL TIPS
- Room temperature cream cheese is key for a smooth, lump-free filling.
- To prevent cracking, don’t overbeat the batter once the eggs are added.
- Always let your cheesecake chill fully before slicing—overnight is best.
- The water bath might seem like extra work, but it’s so worth it for a smooth texture.
- For extra flair, garnish with whipped cream or a sprinkle of crushed nuts.
DETAILS:
Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Total Time: About 8 hours (including chilling)
Yield: 12-14 slices
Category: Dessert
Method: Baking
Cuisine: American / Southern-Inspired
Diet: Vegetarian
NOTES:
This cheesecake is rich and satisfying on its own, but it also pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream. You can prepare the topping a day ahead and refrigerate it, then warm it slightly before serving. Don’t worry if it thickens—just stir in a splash of cream to loosen it up.
NUTRITIONAL INFORMATION (approx. per slice):
Calories: 580
Fat: 40g
Carbohydrates: 47g
Sugar: 32g
Protein: 7g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this cheesecake in advance?
Absolutely! It’s actually better when made a day ahead so the flavors can fully develop.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake (without the topping) for up to 1 month. Thaw it in the refrigerator overnight, then make the topping fresh.
What if I don’t have a water bath?
You can bake the cheesecake without one, but you may get cracks. If that’s not a big deal to you, go ahead! It’ll still taste amazing.
Can I use gluten-free graham crackers for the crust?
Definitely! Just substitute in your favorite gluten-free graham crackers in equal measure.
STORAGE INSTRUCTIONS:
Store the cheesecake (with or without topping) in an airtight container in the refrigerator for up to 5 days. If you’ve already added the topping, it’s best to keep it uncovered for the first few hours to avoid condensation, then cover loosely. For best texture, allow individual slices to sit at room temperature for 15-20 minutes before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Bananas Foster Cheesecake is one of those desserts that feels like a little celebration on a plate. It’s got a bit of that old-school charm, plenty of warmth from the brown sugar and cinnamon, and a luxurious texture that melts in your mouth. Whether you’re making it for a gathering or just because you love to bake, this recipe is sure to become a favorite.
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BANANAS FOSTER CHEESECAKE
Description
There’s something magical about bananas foster that instantly brings to mind cozy evenings and indulgent desserts. Originally created in New Orleans in the 1950s, bananas foster was invented at Brennan’s Restaurant and quickly became a Southern staple. It’s rich, warm, and filled with deep caramelized banana flavor—perfect for impressing guests or treating yourself to something special.
Now imagine that luscious, buttery banana topping nestled on top of a creamy, dreamy cheesecake. That’s exactly what this Bananas Foster Cheesecake delivers. It’s a fusion of two beloved desserts: the bold, caramelized bananas foster and the smooth, tangy decadence of classic cheesecake. This is the kind of dessert you break out for birthdays, holidays, or cozy weekend baking adventures.
When I first made this for a fall family gathering, I wasn’t sure how it would go over—until the first bite was met with silence and wide eyes, followed by “Can I have the recipe?” It’s rich without being too sweet, and the textures play together perfectly: the crunchy crust, the velvety cheesecake, and the warm banana topping that practically melts into each bite.
Let’s dive into how to bring this show-stopping dessert to life.
Ingredients
For the Crust:
2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) unsalted butter, melted
3 tbsp (39g) sugar
For the Cheesecake Filling:
4 (8 oz) packages (904g) cream cheese, room temperature
1 cup (207g) packed light brown sugar
3 tbsp (24g) all-purpose flour
4 large eggs
1 cup (240ml) sour cream
1 ½ tsp ground cinnamon
2 tsp vanilla extract
For the Bananas Foster Topping:
1/2 cup (112g) unsalted butter
1 cup (225g) packed light brown sugar
1 ½ tsp ground cinnamon
3 tbsp heavy cream
3 medium bananas, sliced
Instructions
Step 1: Make the Crust
Start by preheating your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until all the crumbs are evenly moistened—it should feel like damp sand. Press this mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press it down nice and even.
Bake the crust for 10 minutes, then set it aside to cool while you work on the filling. Lower the oven temperature to 300°F (149°C).
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy—about 2-3 minutes on medium speed. Scrape down the sides of the bowl a couple times to make sure it’s all blended evenly. Add in the brown sugar and flour, and mix until combined.
Next, add the eggs one at a time, mixing slowly after each just until incorporated. Don’t overmix here—just enough to bring everything together.
Now stir in the sour cream, cinnamon, and vanilla extract. The filling should be thick and silky, with a lovely golden hue from the cinnamon and brown sugar.
Step 3: Bake the Cheesecake
Wrap the outside of your springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform pan.
Pour the cheesecake batter into your crust and smooth the top. Bake for 1 hour 45 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 30 minutes. Then remove it and let it sit at room temperature for another hour before transferring to the fridge to chill for at least 6 hours, or preferably overnight.
Step 4: Make the Bananas Foster Topping
In a large skillet over medium heat, melt the butter. Add the brown sugar and cinnamon, stirring until it melts and combines with the butter to form a smooth caramel. Stir in the heavy cream, and cook for about 2 more minutes to thicken slightly.
Add the sliced bananas and gently stir to coat them in the sauce. Cook for 2-3 minutes, just until the bananas soften and caramelize. Don’t overcook or they’ll get mushy!
Let the topping cool slightly before spooning it over the chilled cheesecake.
Notes
This cheesecake is rich and satisfying on its own, but it also pairs beautifully with a hot cup of coffee or a scoop of vanilla ice cream. You can prepare the topping a day ahead and refrigerate it, then warm it slightly before serving. Don’t worry if it thickens—just stir in a splash of cream to loosen it up.