Bananas Foster Cheesecake Recipe
Heavenly Bananas Foster Cheesecake! Homemade smooth cheesecake made with bananas on the bottom, flavor of bananas foster infused in the cheesecake and topped with more bananas foster!
Happy 34th Birthday to my dear husband!! Yes, today is his birthday and he gets to stuff his face with cake, well cheesecake! For his birthday, he requested Bananas Foster Cheesecake and I am sharing this cheesecake recipe with you.
Do you guys remember when I made Caramel Apple Cheesecake? That cheesecake, I made for my 2-year blogoversary and I asked my Facebook fans about their favorite flavor or which cheesecake would be the best to celebrate the blogoversary. Several suggested Caramel Apple Cheesecake but hubby really wanted to try Bananas Foster cheesecake. He became a fan of Bananas Foster after I made the Bananas Foster Crepes. Since I had many votes for Caramel Apple Cheesecake, I promised that I would make him Bananas Foster Cheesecake for his birthday. He was very patient for this whole month and I finally made him his cheesecake.
This is one of the best cheesecakes that I’ve made so far! It also gets even better after being in the fridge overnight. The proof is the half empty cheesecake pan. I told him to feel free and eat as much as he wants since it’s his birthday cake. He took it very seriously! If he could, he probably would finish the whole thing, but it seems to be physically impossible. If you like bananas foster, trust me, this cheesecake is THE BOMB!!
Bananas Foster Cheesecake
Ingredients
- For Crust:
- 1 1/2 cups finely crushed graham crackers
- 1/4 cup dark brown sugar
- 5 tbs butter melted
- 1 tsp vanilla
- For Cheesecake:
- Bananas Foster:
- 3 medium bananas sliced
- 3 tbs butter
- 2 tbs dark brown sugar
- 2 tbs light rum
- 3 tbs banana liqueur
- ___
- 3 8- oz cream cheese packs
- 1/2 cup of bananas foster sauce form above
- 2 tbs sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs corn starch
- 1/2 cup of light brown sugar
- For Topping:
- 3 medium bananas sliced in 8
- 3 tbs butter
- 2 tbs dark brown sugar
- 2 tbs light rum
- 3 tbs banana liqueur
Instructions
- ~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
- For crust: Crush the graham crackers in the food processor or use the graham cracker crumbs. Mix in the sugar, melted butter and vanilla. Stir very well. Press graham crackers into the pan, evenly, all over the bottom and about half way up the side.
- Bananas Foster: In a medium pan, melt butter on medium-high heat, add sugar and stir well. Add banana slices and saute for about a minute. Add the rum and liquor, saute for 3-4 minutes, stirring often.
- Take out the bananas and layer them evenly over the crust. Set the juice aside to cool down.
- For Cheesecake
- Beat the cream cheese and sugar in a mixer until smooth, about 2 minutes.
- Add the eggs, one at the time, beating after each addition.
- Add the corn starch, vanilla extract, sour cream, and the bananas foster sauce. Make sure that all ingredients are well combined.
- Pour the cheesecake batter into the pan with crust. Bake for 50-55 minutes. Cool completely.
- For Topping:
- In a medium pan, melt butter on medium-high heat, add sugar and stir well. Add banana pieces and saute for about a minute. Add the rum and liquor, saute for 3-4 minutes, stirring often.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
What brands of banana liqouer and rum do you use?
Hi Ashley! I used what was available at my liquor store. It was Gaetano.
So I believe my initial comment was deleted, for whatever reason..
But I was just wondering, how does the texture/consistency come out in this cheesecake? does the cheesecake flavor still come out behind the bananas foster flavor?
and as far as the vanilla goes, can I substitute the extract for real vanilla beans? or would it be best if I maybe did a little less extract and then add the vanilla bean?
thanks for your time!
Hi Miranda! I’m not sure what happened to your original comment, I may have been gotten by the spam filter, sorry about that!
The texture is just as smooth and creamy as in any other cheesecake and flavor absolutely comes out. If You want, you can try the cheesecake without the extra bananas foster added on top first and then see if you want to top it off with more.
You can use vanilla bean but it will be a much stronger flavor than vanilla extract. Depending on the amount you want to add, it might even overpower bananas foster flavor. I would definitely only use either/or, not both (extract and bean).
thanks! one more question.. if I wanted to substitute the corn starch, would all-purpose flour work instead?
Absolutely, Myranda! Flour will work just fine!
(Sorry, I was away for the weekend)
so it says “1/2 cup of bananas foster sauce form above” what does that mean where am I looking??
I can see how it’s not clear, Elizabeth. Fist part of the ingredients for the cheesecake is for the bananas foster sauce. I’ll fix it so it’s clear!
The cheesecake came out great.
I used caramel instead of the sauce.
I have another question.
When you melt the butter and add the sugar, How long should it take for the sugar to melt because I was stirring for about 15 minutes and the crystals never fully dissolved.
That’s why I abandoned it and used caramel.
I’m happy that the cheesecake came out good!
Usually, the sugar starts to melts pretty fast in a hot butter. Once you add the sugar to the hot butter, stir well and add bananas and then liquor. I don’t usually even think about sugar not dissolving because it does pretty fast. Is it possible that your sugar may be old? I know if I have brown sugar for a while it clumps and doesn’t dissolve well when baked.
I want to serve this at work tomorrow.
If I make the sauce tonight, will it harden into candy or will it stay soft?
Should I serve it warm or can it be served cold
Hi Rafael!
Sorry for the late response. The sauce wouldn’t harden at all. You can actually make the whole cheesecake the night before and refrigerate it until ready to take to work. I always say that cheesecake tastes better the next day 🙂
Took this into my work and it was gone within 5 minutes. People were bummed when they came back for seconds and it was already gone! Thank you so much for sharing this delicious recipe. This one is going into my permanent file.
That is the best compliment to me! I’m so happy everyone loved it! Thank you, Lynn!