bananas foster cheesecake


one of my favorite breakfasts is warm banana bread smothered in cream cheese. it’s simple, but the flavors pair unbelievably well together. this dessert elevates that breakfast to a new level: it combines cream cheese, bananas, and spices into a rich filling that gets baked inside a buttery nilla wafer crust. the cheesecake is then topped with bananas foster — a dessert made from bananas, brown sugar caramel, and rum — and cinnamon whipped cream.

this cheesecake looks (and tastes) extremely impressive, and all of its components come together surprisingly easily. just keep in mind that the it takes a long time to cool completely (about 8 hours). the recipe is adapted from lindsay conchar’s cookbook simply beautiful homemade cakes. make it!!!!

p.s. check out my tattoo in the second picture! after years and years of constantly wearing temporary tattoos, i decided to get a real one! i love it.


  • 2 1/2 cups vanilla wafer crumbs
  • 1/2 cup butter, melted
  • 5 tbsp brown sugar


  • 24 oz cream cheese, room temperature
  • 1 cup brown sugar, packed
  • 3 tbsp flour
  • 1 cup mashed ripe bananas (2 or 3 medium bananas)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp dark rum
  • 3 eggs

bananas foster

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tbsp heavy cream
  • 2 tbsp dark rum
  • 2 medium bananas, sliced diagonally into thick coins

whipped cream

  • 1/2 cup heavy cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 tsp cinnamon

preheat the oven to 325º and grease a 9-inch springform pan. line the bottom with parchment paper. for the crust, stir together the wafer crumbs, brown sugar, and butter. press the mixture into the pan and up the sides. bake for 12 to 15 minutes, then remove from the oven and let cool. when cool, cover the outside of the pan in aluminum foil so the water from the water bath will not seep in. set aside.

reduce the oven to 300º. in a stand mixer, beat the cream cheese, brown sugar, and flour on low speed until smooth and combined. scrape down the sides of the bowl, then add the bananas, cinnamon, nutmeg, and rum. beat on low speed until well combined. add the eggs one at a time, mixing until incorporated. pour the batter into the prepared crust.

place the springform pan inside a large roasting pan, then carefully fill the larger pan with enough water to go halfway up the side of the springform pan. bake for one hour.

turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes, then remove and let cool at room temperature for another 30 minutes. refrigerate until completely cool and firm, 6 to 7 hours (this process of letting the cheesecake cool very slowly ensures that its top will not crack).

when the cheesecake has cooled, make the bananas foster. melt the butter in a large sauté pan over medium heat. add the brown sugar, nutmeg, cinnamon, and heavy cream, and stir until the sugar has dissolved. pour the rum into the pan, then use a long lighter to light the rum (this is called a flambe, and it is done to burn off the rawness of the rum and develop its flavor). the flames might get a bit high, so be careful. it should burn out within 30 seconds. add the bananas to the sauce and cook for a few more minutes, then remove from the heat. allow it to cool for a bit to let it thicken before adding it to the cheesecake.

for the whipped cream, combine the heavy cream, powdered sugar, and cinnamon in a stand mixer fitted with the whisk attachment. whip until stiff peaks form. transfer to a piping bag fitted with a closed star tip. pipe a border of whipped cream around the edge of the cheesecake.

to finish, pour the bananas foster in the middle of the cheesecake, allowing the sauce to spread across the top and drizzle down the sides. drizzle any extra sauce over the whipped cream. serve cold or at room temperature.

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