Description
Indulge in a rich and decadent Banana Foster Cheesecake, combining the creamy texture of classic cheesecake with the warm, caramelized flavors of banana foster. This dessert features a cinnamon-spiced graham cracker crust, a smooth banana-infused cream cheese filling, and a luscious banana foster topping made with butter, brown sugar, rum, and caramelized bananas. Perfect for special occasions or a comforting treat, this cheesecake serves 8 to 8 and is baked to perfection.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
Filling
- 2 (8 ounce) packages cream cheese, room temperature
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup ripe banana, mashed
- 1 tablespoon dark rum
- 2 large eggs, room temperature
Banana Foster Topping
- 1/4 cup unsalted butter
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons heavy cream
- 2 tablespoons dark rum
- 2 ripe bananas, sliced
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly spray a 7-inch springform pan with cooking spray to prevent sticking during baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 1 teaspoon cinnamon until the mixture is evenly moistened. Press the mixture firmly and evenly onto the bottom of the prepared springform pan to form the crust. Set aside.
- Prepare the filling: In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy. Add the light brown sugar, all-purpose flour, 1 teaspoon ground cinnamon, and nutmeg, blending well. Stir in the mashed banana and 1 tablespoon dark rum until incorporated. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Pour the filling over the crust in the springform pan and smooth the top.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 45 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for one hour. Then remove, cool completely at room temperature, and refrigerate for at least 4 hours or overnight to chill fully.
- Make the banana foster topping: In a medium skillet over medium heat, melt the unsalted butter. Add the light brown sugar, cinnamon, and nutmeg, stirring until the sugar dissolves and the mixture is bubbly. Stir in the heavy cream and dark rum, cooking for another 1-2 minutes until slightly thickened. Add the sliced bananas to the skillet and cook gently for 2-3 minutes to caramelize and soften the bananas. Remove from heat and let cool slightly.
- Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving plate. Spoon the warm banana foster topping evenly over the cheesecake before slicing and serving.
Notes
- Allow the cream cheese and eggs to come to room temperature for a smoother cheesecake batter.
- Ensure the crust is pressed firmly to prevent crumbling when slicing.
- For best flavor, use ripe but firm bananas to avoid overly mushy topping.
- Adjust the amount of dark rum to taste or substitute with rum extract for a non-alcoholic version.
- Refrigerate leftovers tightly covered; consume within 3 days for optimal freshness.
