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

Scale

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.