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Easy Bananas Foster Cheesecake


This creamy Bananas Foster Cheesecake is a decadent dessert that you can easily prepare in your own kitchen! A perfect cheesecake made from scratch is topped with a classic, sugary-sweet bananas foster sauce! I dare you to just have one slice!!
If you’re a banana lover, my goodness, you’re in for such a treat. This Bananas Foster Cheesecake is made rich with banana flavor, the creamiest classic cheesecake filling, all piled high atop my favorite graham cracker crust. The amazing Bananas Foster sauce on top is what seals the deal and makes this cheesecake so insanely delicious.

Banana cakes are obviously fantastic desserts for any time of year. My Banana Layer Cake is always a hit and one of the first to go! Every party I have brought this banana cheesecake to this year has disappeared just as quickly. It’s simply irresistible!

Go grab those bananas sitting on the counter and treat yourself to this delicious banana cheesecake! I guarantee you will be going back for seconds, and if you are wearing stretchy leggings, thirds.

Bananas foster is a dessert that is traditionally served over ice cream. It was invented at Brennan’s Restaurant in New Orleans in 1951. With my family being from Louisiana, Bananas Foster has always been a favorite in our house.

For a classic Bananas Foster, you first slice bananas, and then you cook them in a sauce made with brown sugar, cinnamon, salt, dark rum and butter. It’s then lit on fire to burn off the alcohol and is served over ice cream.

Instead of pouring that sweet bananas foster over ice cream, though, you’re going to pour it on top of a creamy cheesecake! Such a perfect dessert mash up!

Ingredients :

°4 medium ripe bananas

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°1 fresh banana, sliced


°1 large egg yolk

°3 large eggs


°2 teaspoons of fresh lemon juice

+Bread and spices:

°1 3/4 cups light brown sugar

°4 teaspoons of ground cinnamon

°1 teaspoon ground cinnamon

°1 tablespoon of cornstarch

°5 tablespoons of powdered sugar

°1/8 teaspoon of salt

°1 teaspoon of pure vanilla extract


°3/4 cup graham crackers

°2 cups of vanilla wafer biscuit crumbs


°3/4 cup unsalted butter

°3 packages (8 ounces) cream cheese

°3/4 cup heavy whipping cream

°1/4 cup sour cream

°Beer, wine and alcoholic beverages:

°5/16 cup dark rum

°1 teaspoon of rum extract


Preheat oven 350°F (175°C).

In a bowl, mix the graham crackers, 1/4 cup of the brown sugar, and 1/4 cup of the melted, unsalted butter.

Press mixture into bottom and up sides of a 9-inch baking pan.

In a separate bowl, whisk the cream cheese and 3/4 cup of the brown sugar until smooth.

Beat in the yolks and 3 eggs, one at a time.

Add the sour cream, cornstarch, salt, and vanilla extract and mix well.

Pour the cream cheese mixture into the lined skillet.

Bake for 45-50 minutes or until edges are set and center is slightly jiggly.

Letting cheesecake cool totally.

Meanwhile, prepare the creamy banana chips by melting 1/2 cup unsalted butter in a large skillet over medium heat.

Add the sliced bananas and cook for 2-3 minutes or until lightly browned.

Stir in remaining brown sugar, cinnamon, lemon juice, and dark rum.

Cook until sauce thickens, about 3-5 minutes.

Remove from heat and let it cool.

Spoon banana mixture over cooled cheesecake.

In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

Spoon whipped cream over banana foster mixture.

Crush the vanilla wafer into small crumbs and sprinkle over the whipped cream.

Place the cheesecake in the refrigerator for at least two hours, or until firm.

Serve with additional sliced bananas and walnuts, if desired. Enjoy!

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