Bananas Foster Cheesecake

This Bananas Foster Cheesecake Recipe is a banana-infused cheesecake with whiskey brown sugar caramel sauce, caramelized bananas, and is topped with crunchy pecans and a dollop of cinnamon whipped cream. 

For more classic desserts, cherry cheesecake and no bake cheesecake!

Jump to:

• What is bananas foster?
• Key Ingredients
• Foolproof Tips
• How to make Bananas Foster Cheesecake
• How to Store
• Recipe FAQs
• More Cheesecake Recipes
• Bananas Foster Cheesecake

This bananas foster cheesecake is a decadent dessert that merges a creamy new york style cheesecake with the New Orleans classic - Bananas Foster. The creamy banana cheesecake filling with the whiskey caramel is too delicious to even describe. On top of that, there's flambeed bananas on top with my secret ingredient - prunes.

Now I know that you're probably not expecting to see prunes in a bananas foster recipe, but oh my gosh, it is incredible in this dish and is what truly set this recipe apart from all of the others. The prunes deepen the brown sugar flavor and whiskey flavors in the sauce by adding subtly sweet and earthy notes. In addition, they're also really good for you - hello gut health!

Picture this - a velvety banana cheesecake in a buttery graham cracker crust with whiskey caramel and caramelized bananas and prunes all in one bite. It's nothing short of perfection.

What is bananas foster?

​Bananas Foster is a classic dessert that originated in New Orleans, Louisiana. It features ripe bananas cooked in a sauce made from butter, brown sugar, cinnamon, and rum or brandy, typically flambéed tableside for a dramatic presentation. The heat from the flaming rum caramelizes the sugars, creating a rich and sticky sauce that coats the bananas, infusing them with warm, sweet flavors. 

Bananas Foster is often served over vanilla ice cream and a sprinkle of pecans but is just as delicious by itself. It's a beloved dessert known for its indulgent taste and theatrical preparation.

Key Ingredients

(full measurements, list of ingredients, and instructions can be found in the recipe card towards the bottom of this post)

Full-Fat Cream Cheese - like most of my cheesecake recipes, it's important not to try to cut corners! Use full fat cream cheese for the best results. 

Whiskey - most bananas fosters recipes call for dark rum, but I feel that whiskey has a little more character and flavor. However, you can absolutely use rum. Brandy, Cognac, Banana Liqueur, and even Cahaca (a Brazilian Rum).

Bananas - unlike banana bread, you don't want overripe bananas. You want the bananas to be ripe, but still firm. This will prevent them from being too sweet in the cheesecake and also from becoming too soft when flambeing. 

Prunes - you probably weren't expecting to see prunes on the list of ingredients. However, let me tell you, I added prunes to the caramel sauce and it was incredible! Not only do they add a ton of flavor but it truly takes this New Orleans Classic up a notch! The creamy texture and tropical flavor of the bananas pairs so beautifully with the jammy, earthy, and sweet flavor of the prunes.

Foolproof Tips

• When making the cheesecake batter, be sure to use room temperature ingredients. This includes room temperature cream cheese, eggs, and sour cream. This ensures that the batter comes together smoothly and doesn't curdle.
• For the foster topping, if you prefer not to use alcohol, you can omit it entirely. Simply add the prunes and bananas and cook for 2 minutes. Remove from the heat and place on the ice bath to cool prior to adding onto the cheesecake.
• Make sure that both the foster sauce and the cheesecake are completely chilled prior to adding the sauce on top! This prevent the sauce from melting the cheesecake and also ensures that the cheesecake is fully set.
• For extra banana flavor, try using banana extract!  If you're a banana lover, adding a little extra will really amp up that flavor. About 2 tsp will do the trick! 
• I recommend making this cheesecake (or starting the cheesecake) the day prior to serving. There are a lot of steps to this creamy banana cheesecake recipe so just be sure to keep in mind the amount of time you have prior to serving.

How to make Bananas Foster Cheesecake

Prepare the Graham Cracker Crust

• Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
• Add graham crackers, sugar, cinnamon, and kosher salt to a food processor and pulse until fine crumbs form. Pour in melted butter and continue to mix until the texture resembles wet sand, about 30 seconds.
• Pour into the springform pan and firmly press the crumbs onto the sides of the pan, then press firmly into the bottom of the pan, ensuring the entire pan is covered. Bake in the oven for 10-12 minutes, until set.
• Remove from the oven and allow the crust to cool. Reduce the oven temperature to 325 degrees F.

Make the Banana Cheesecake

• Bring 6 cups of water to a boil. (This will serve as the water bath)
• Combine cream cheese, brown sugar, and cornstarch in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 3 minutes, until smooth, scraping down the sides of the bowl as needed.
• Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next (about 20-30 seconds between each addition). Scrape down the sides of the bowl between each addition of each egg - this is to ensure that the egs are fully incorporated into the batter.
• Add in mashed bananas, sour cream, vanilla extract, and cinnamon. Mix until just combined, about 1-2 minutes. Scrape down the sides of the bowl one last time and mix for another 10 seconds. (It's ok if the batter is lumpy)

• Pour the cream cheese mixture into the cooled crust.
• Pour boiling water into a pan and place it on the bottom shelf of the oven. Then add the banana cheesecake into the oven onto the middle rack. Be sure to move swiftly so that the oven temperature doesn't drop and you're able to trap the steam in the oven from the boiling water.

• Bake cheesecake for 1 hour and 15-20 minutes, until the center is only slightly jiggly. Turn the oven off and crack the oven door. Let the cheesecake cool in the oven with the door cracked for 1 hour.
• Remove from the oven and place it in the refrigerator for at least 4 hours to set.

Now let's make Bananas Foster Topping

• Fill a large bowl with ice water. Set aside. (ensure that you have another heat safe bowl that will fit into the bowl with the ice water. This will be an ice bath for the caramel sauce)
• In a medium nonstick skillet, melt butter over medium heat. Once melted, add brown sugar and cinnamon and stir together until the brown sugar is fully dissolved, about 3-5 minutes.

• Add the chopped prunes and bananas and continue to cook for another 2 minutes, until the bananas begin to soften. Turn off the heat and pour in the whiskey (be careful not to spill any!). Using a candle lighter, ignite the whiskey and allow it to cook out the alcohol. Blue flames should form and last about 30 seconds to 1 minute.
• Once the flames have dissipated, return to the heat and cook for another 2 minutes and remove from the heat. Remove the bananas from the mixture and set aside.
• Continue to cook the caramel and prunes for another 3-5 minutes over medium heat, until bubbly and slightly thickened, stirring constantly. Pour mixture into a heat safe bowl and place on top of the ice water to cool.

Make the Cinnamon Whipped Cream

• Add heavy cream, powdered sugar, cinnamon, and kosher salt to a large mixing bowl or stand mixer fitted with the paddle attachment. Whisk until stiff peaks form, about 3-5 minutes.
• Once cooled completely, remove the cheesecake from the refrigerator and pour the sauce on top of the cheesecake. Place the bananas and the prunes on top. Garnish with pecans.
• Then dollop the whipped cream on top or use a piping bag to pipe on top of the cake.

How to Store

To best store cheesecake, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator.

Ensure it's stored in an airtight container to prevent it from absorbing any odors and maintain its freshness. It'll last in the fridge for up to 4 days.

You can also freeze the cheesecake for up to 3 months in an airtight container. When you're ready to eat it again, thaw it in the refrigerator.

Recipe FAQs

The recipe and blog post was made in partnership with California Prunes! I received compensation and product in exchange for this work. My opinions on their prunes are genuine. Thanks for your continued support!

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