Ripe bananas, brown sugar caramel and cinnamon. What is better than this? This banana foster cheesecake is based on a cinnamon graham crust and filled with a rich and creamy banana brown sugar cheesecake. It is topped with a banana foster that is just a perfect treat.
Banana Foster for any time of the year!
This dessert is easy to prepare ahead without compromising in flavor or presentation. The graham crust is not only covering the bottom of the cheesecake but its tall sides help to keep the cheesecake in place.
Banana foster is a great and simple topping to make. Just cook some butter brown sugar and spices and add some banana slices and that's it. Make this dessert if you have any bananas left over and you don't want to eat banana bread.
These are the cake pans that I always use in my recipe videos and the bake even strips for flat cake tops!
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! Having issues with cake domes? Bake even strips help to get flat cake tops by cooling the sides of the cake while baking so that the center bakes evenly with the outside.
Want a regular baked cheesecake? Check out my recipe here
Banana Foster Cheesecake
For graham crust:
2 1/2 cups (300 g) graham cracker, as crumbs
8 tbsp (113 g) butter, melted
5 tbsp (45 g) brown sugar
1 tsp cinnamon
For the cheesecake batter:
24 oz (675 g) cream cheese, softened
3 tbsp flour
1 cup (200 g) brown sugar
1/2 cup (120 g) sour cream, at room temperature
1 tsp vanilla extract
3 large eggs, at room temperature
1 cup mashed bananas
1 1/2 tsp cinnamon
1/4 tsp nutmeg
For the banana foster:
1/4 cup (56 g) butter
1/2 cup (113 g) light brown sugar
1/8 tsp nutmeg
1/2 tsp cinnamon
1 tbsp heavy cream
1 tbsp vanilla
2 to 3 lightly ripe bananas, sliced into coins
For the whipped cream:
1 1/2 cups (360 ml) cold heavy cream
1/2 cup (65 g) powdered sugar
1 tsp cinnamon
Check out my full recipe tutorial with a lot of helpful tips!
Preheat oven to 350 °F. To make the cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter, cinnamon and sugar and mix until combined. Line a 8 or 9-inch springform pan with parchment paper. Fill the mixture in the baking pan and press it down. Bake for 8 to 10 minutes. Let cool on a wire rack. Reduce oven temperature to 325 °F.
While the crust is baking make the cheesecake batter. Use a large mixing bowl and add cream cheese. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add sugar, sour cream and vanilla extract and mix it until it is thickened. Add heavy cream and mashed bananas. Mix in eggs. Mix until combined. Fill it on top of the cooled crust and smooth it out.
Wrap springform pan with multiple layers of aluminum foil or a silicone dish and then place it into a bigger baking dish. Fill the bigger dish with about an inch of hot water and bake the cheesecake for 60 minutes. Then turn off the oven without opening the oven door. Let it cool inside the oven for about 10 minutes. Then take the cheesecake and cut around its edges to avoid cracks. Let it sit at the counter for about 30 minutes. Refrigerate for at least 4 hours or overnight.
For the banana foster use a medium sized pot and melt butter, sugar, heavy cream and cinnamon. Cook it for 2 minutes then add thick slices of banana and cook it for 20 seconds more.
Remove cooled cheesecake from its baking dish and place it on a serving plate. Pour the banana foster on top and spread it out to cover the whole surface. Garnish the cake with some whipped cream swirls and enjoy!
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
The longer you cook the bananas in the banana foster the softer they get.