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5 from 18 votes

Bananas Foster Cheesecake

By Britney
Prep: 45 minutes
Cook: 1 hour 15 minutes
Resting Time: 5 hours
Total: 7 hours
Servings: 12 servings
bananas foster cheesecake on a cake stand topped with caramelized bananas, prunes, and cinnamon whipped cream.
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Bananas Foster Cheesecake is a velvety banana-infused cheesecake with whiskey caramel syrup, caramelized prunes, and fresh banana slices, topped with crunchy pecans and a dollop of cinnamon whipped cream.

Equipment

  • 9 inch springform pan
  • Large Nonstick Skillet
  • Stand Mixer or Hand Mixer
  • Candle Lighter or Long Stick Lighter
  • Food Processor
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Ingredients 

Graham Cracker Crust

  • 18 Sheets Graham Crackers
  • 3 tbsps Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Kosher Salt
  • 10 tbsps Salted Butter, (melted)

Banana Cheesecake

  • 32 oz Cream Cheese
  • 1 cup Brown Sugar
  • 2 tbsps Cornstarch
  • 4 Large Eggs
  • 1 cup Bananas, about 2 bananas, (mashed)
  • 1/4 cup Sour Cream
  • 2 tsp Cinnamon
  • 2 tsp Vanilla Extract

Bananas Foster Topping

  • 1/2 cup Salted Butter
  • 1 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Kosher Salt
  • 1/3 cup Whiskey
  • 1 cup Prunes, (chopped)
  • 3 Bananas, (sliced into chunks)

Cinnamon Whipped Cream Topping

  • 1/2 cup Heavy Cream, (cold)
  • 3 tbsp Powdered Sugar
  • 1/2 tsp Cinnamon
  • Pinch Kosher Salt
  • Pecans, (for garnish)

Instructions 

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 uniform 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 30 seconds. 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 banana cheesecake 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 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.

Make the Bananas Foster

  • 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 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.

Notes

  • 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 1-2 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 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 for up to five days.

Nutrition

Calories: 813kcal, Carbohydrates: 84g, Protein: 10g, Fat: 51g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 201mg, Sodium: 640mg, Potassium: 462mg, Fiber: 2g, Sugar: 60g, Vitamin A: 1980IU, Vitamin C: 4mg, Calcium: 151mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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