This Bananas Foster Cheesecake combines a buttery brown sugar and cinnamon-spiced vanilla wafer and graham cracker crust with a rum-kissed cinnamon banana cheesecake, finished with a warm bananas foster topping and cinnamon whipped cream.

This post may contain affiliate links. Please see the author’s disclosure policy for details.

A reader requested a Bananas Foster cheesecake via Facebook, and I couldn’t wait to experiment. The result blends two classic desserts — the caramelized banana drama of Bananas Foster with the rich, silky texture of cheesecake — into one memorable dessert.

After testing the components and adjusting flavors, I arrived at a cheesecake that layers cinnamon, brown sugar, and rum throughout: in the crust, in the filling, and in the glossy bananas foster topping. The finished cake is creamy, warmly spiced, and ideal for sharing.

Bananas Foster Cheesecake

If you’re not a banana superfan, don’t be deterred — ripe bananas folded into a lightly spiced, rum-scented cheesecake transform into something special. The goal here was to capture the signature Bananas Foster flavors (brown sugar, cinnamon, rum, banana) while keeping the cheesecake dense and velvety.

The texture contrast between a crisp, buttery crust, a thick banana cheesecake layer, and a warm, sticky banana topping makes each bite interesting. Below are the key components and notes on how to achieve the best results.

Cinnamon Brown Sugar Crust

Bananas Foster relies heavily on brown sugar, cinnamon and rum, so I mirrored those flavors in the crust. I combined graham cracker crumbs with vanilla wafer crumbs for a flavor that complements banana especially well. Light brown sugar, cinnamon and a touch of rum extract are mixed into the crumbs, then bound with melted butter and pressed into a 9-inch springform pan.

Bake the crust briefly until it just darkens to sharpen the flavors before adding the filling. Using both vanilla wafers and graham crackers gives a slightly more complex cookie base than a straight graham crust.

Banana Cheesecake Filling

The filling is rich, smooth and banana-forward. Brown sugar replaces granulated sugar to add depth and a slight molasses note that pairs with the bananas and cinnamon. I reduce the usual amount of sour cream because mashed bananas contribute moisture and flavor; about one cup of mashed ripe bananas gives a pronounced banana presence without making the batter runny.

Ripe bananas with some brown spotting yield the best sweetness and aroma. If you prefer a uniformly smooth filling, puree the bananas before folding them in. A tablespoon of dark rum (or rum extract) and a teaspoon or two of cinnamon finish the batter, while eggs add structure and create a dense, custardy texture when baked in a gentle water bath.

Bananas Foster Topping

The topping is simple but essential: butter and brown sugar melted together until glossy, flavored with vanilla, cinnamon and a pinch of salt, then topped with sliced bananas. Cook the banana rounds briefly so they soften and get lightly caramelized on the underside, flip to brown the other side, then add dark rum and simmer slightly to thicken the sauce.

Traditional Bananas Foster can be flambéed, but for safety and simplicity I do not light the rum. Skipping flambé still produces a delicious, caramelized sauce. Because the sauce sets as it cools, top the chilled cheesecake shortly before serving so the topping retains a smooth, saucy texture and the bananas still feel warm.

Cinnamon Whipped Cream

A light cinnamon whipped cream lifts the rich cheesecake. Whip chilled heavy cream with powdered sugar, vanilla and a pinch of cinnamon until it holds soft peaks. Pipe a decorative border if desired, or dollop the cream around the edges and dust lightly with cinnamon. Fresh banana slices make an appealing garnish.

Be careful when drizzling extra bananas foster sauce over whipped cream — the sauce’s warmth can cause the cream to soften. To avoid this, either pipe the whipped cream after adding the topping or use room-temperature sauce sparingly on top of the cream.

Assemble by removing the chilled cheesecake from the springform pan, pouring the bananas foster over the top, and finishing with cinnamon whipped cream and a dusting of cinnamon. Fresh banana slices around the edge add a fresh contrast to the caramelized topping.

>>PIN ME FOR LATER<<

FOLLOW QUEENSLEE APPÉTIT

Like what you see? Follow Queenslee Appétit for more recipes and baking inspiration.

Pinterest | Instagram | Facebook | Twitter

Questions about the recipe? Contact the author and she will be happy to help.

Let’s get baking!

Bananas Foster Cheesecake

Yield:
12-14 servings

Prep Time:
1 hour 30 minutes

Cook Time:
1 hour 40 minutes

Additional Time:
8 hours

Total Time:
11 hours 10 minutes

This Bananas Foster Cheesecake features a brown sugar and cinnamon vanilla wafer/graham crust, a rum-spiked banana cheesecake filling, and a warm bananas foster topping finished with cinnamon whipped cream.

Ingredients

Crust:

• 2 cups vanilla wafer cookie crumbs
• ¾ cup graham cracker crumbs
• ⅓ cup light brown sugar, packed
• 1½ teaspoons ground cinnamon
• 1 teaspoon rum extract
• ½ cup unsalted butter, melted

Banana Cheesecake:

• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup light brown sugar, packed
• 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
• 2–3 ripe medium bananas, puréed or mashed (about 1 cup)
• ¼ cup sour cream, room temperature
• 2 teaspoons fresh lemon juice
• 1½ teaspoons ground cinnamon
• 1 tablespoon dark rum (or 2 teaspoons rum extract)
• 3 large eggs, room temperature
• 1 large egg yolk

Bananas Foster Topping:

• ¼ cup unsalted butter
• ½ cup light brown sugar, packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 2–3 ripe medium bananas, sliced
• ¼ cup dark rum

Cinnamon Whipped Cream:

• ¾ cup heavy whipping cream, chilled
• 5 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

Optional Garnishes:

• Fresh banana slices
• Ground cinnamon, for dusting

Instructions

For the Crust:

1. Preheat oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment.
2. Combine crust ingredients and press into the bottom and up the sides of the pan using the flat bottom of a glass.
3. Bake the crust 8–10 minutes until slightly darkened. Reduce oven temperature to 300°F (149°C).
4. Wrap the outside of the pan with foil to protect from water when baking in a water bath.

For the Banana Cheesecake Filling:

1. Beat cream cheese on low speed until creamy, 2–4 minutes. Scrape the bowl.
2. Add brown sugar and cornstarch; beat until smooth.
3. Mix in mashed bananas, sour cream, lemon juice, cinnamon and dark rum until smooth.
4. Add eggs and yolk one at a time, mixing slowly and stopping when just combined. Scrape the bowl as needed.
5. Pour the batter over the cooled crust. Place the springform pan inside a larger pan and add hot water a few inches up the sides for a water bath.
6. Bake at 300°F for about 1 hour 25 minutes. The edges should be set and the center should jiggle slightly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes. Crack the oven door and cool another 30 minutes to help prevent cracks.
8. Remove from the water bath, unwrap foil, run a knife around the edge, cool to room temperature, then chill in the refrigerator 6–8 hours or overnight.

For the Bananas Foster Topping:

1. Melt butter in a skillet over medium heat. Add brown sugar and stir until melted.
2. Add vanilla, cinnamon and salt; stir to combine.
3. Add banana slices in a single layer; cook 1–2 minutes until softened, then flip to brown the other side.
4. Remove the pan from heat, add dark rum, return to medium heat and simmer 1–2 minutes until the sauce thickens. Set aside to cool briefly (2–3 minutes) before topping the chilled cheesecake.

For the Cinnamon Whipped Cream:

1. Whip chilled cream with powdered sugar, vanilla and cinnamon until soft peaks form. Transfer to a piping bag if desired.

Assembly:

1. Remove the chilled cheesecake from the springform pan and pour the bananas foster topping over it.
2. Pipe a border of cinnamon whipped cream around the edge, dust with cinnamon and garnish with fresh banana slices if desired. Slice and serve.

Notes

• Store slices in an airtight container in the refrigerator up to 3 days; bananas in the topping can deteriorate if stored too long.
• Flambéing the rum is optional; it’s traditional but not necessary for great flavor. Skip it for safety.
• For a perfectly smooth filling, purée bananas before adding to the batter.

BON APPÉTIT!

Love, Dedra

DID YOU MAKE A RECIPE?

I’d love to see how it turned out! Follow on Instagram and use the hashtag #queensleeappetit so I can see your creations.

© QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use images without permission. If you republish this recipe, rewrite it in your own words or link back to the original post.