This Bananas Foster Cheesecake is built on a buttery, brown sugar and cinnamon spiced vanilla wafer and graham cracker crust. That crust is filled with a rum‑kissed cinnamon banana cheesecake and finished with a gooey Bananas Foster topping and cinnamon whipped cream.

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Not long ago a reader asked for a Bananas Foster cheesecake and I jumped at the idea. I love combining two classic desserts into one show‑stopping treat, and this version captures the best elements of Bananas Foster and a rich, creamy cheesecake.

I made the cheesecake soon after the request but had several recipes queued, which is why this one is just now being shared. If you enjoy recipe requests, keep them coming — these recipes are for you.

Introducing: Bananas Foster Cheesecake — a creamy banana cheesecake with warm caramelized bananas and a cinnamon whipped cream finish.

Bananas Foster Cheesecake

I’m not the biggest banana enthusiast, but this cheesecake won me over. Bananas Foster is traditionally brown sugar, cinnamon and rum with bananas, so I incorporated these flavors into the crust, filling and topping. The result combines creamy cheesecake texture with the warm, caramelized notes of Bananas Foster.

This dessert balances the bright sweetness of ripe bananas with the depth of brown sugar and a hint of dark rum. It’s layered, elegant and perfect for sharing.

Cinnamon Brown Sugar Crust

To echo Bananas Foster, the crust includes brown sugar, cinnamon and rum extract. I combined vanilla wafer crumbs with graham cracker crumbs because vanilla wafers pair exceptionally well with banana. Brown sugar and cinnamon deepen the flavor while a touch of rum extract ties the crust to the filling.

The crust is pressed up the sides of a springform pan, baked briefly to set, then cooled before filling. This creates a sturdy, flavorful base that complements the rich cheesecake.

Banana Cheesecake Filling

The filling is thick, smooth and infused with banana, cinnamon and a splash of dark rum. I used brown sugar instead of granulated sugar so the molasses notes enhance the banana and cinnamon flavors. Mashed ripe bananas provide moisture and natural sweetness, allowing for less sour cream than in a typical cheesecake.

If you prefer no banana chunks, purée the bananas for a completely smooth filling. Ripe bananas with brown spots are ideal — they’re sweeter and more flavorful. A tablespoon of dark rum adds classic Bananas Foster character; rum extract works as a substitute if needed.

Bananas Foster Topping

The topping is the star: banana slices sautéed in butter and brown sugar with vanilla and cinnamon, then finished with rum. For safety and ease, I skipped flambéing; the sauce still develops rich caramel flavor without igniting the alcohol. Cook the banana slices briefly so they soften and brown, then add the rum and simmer until the sauce thickens slightly.

Bananas Foster cools quickly and will lose some gloss if left too long, so top the chilled cheesecake shortly before serving. If you like the topping warm, add it just before you serve each slice to avoid softening the cheesecake too much.

Cinnamon Whipped Cream

A light cinnamon whipped cream brightens the dessert and ties the flavors together. It’s optional but highly recommended. Whip chilled heavy cream with powdered sugar, vanilla and a touch of cinnamon until soft peaks form, then pipe or dollop around the edges for a decorative finish.

For decoration, pipe a border around the cheesecake, dust lightly with cinnamon and arrange a few fresh banana slices for contrast. If you drizzle extra bananas foster over the whipped cream, be aware that the cream may soften; add sauce just before serving if you want the whipped cream to hold its shape.

Classic Bananas Foster combined with a creamy, rum‑accented cheesecake makes a memorable dessert. This Bananas Foster Cheesecake is a must‑try for fans of banana desserts and anyone who enjoys layered, flavorful sweets.

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Let’s get baking!

Bananas Foster Cheesecake

Yield: 12-14 servings

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour 40 minutes

Additional Time: 8 hours

Total Time: 11 hours 10 minutes

A buttery, brown sugar and cinnamon spiced vanilla wafer and graham cracker crust houses a rum‑spiked banana cheesecake. Topped with caramelized bananas and cinnamon whipped cream, it’s a decadent twist on two classics.

Ingredients

Crust:

• 2 cups vanilla wafer cookie crumbs
• 3/4 cup graham cracker crumbs
• 1/3 cup light brown sugar, packed
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon rum extract
• 1/2 cup unsalted butter, melted

Banana Cheesecake:

• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup light brown sugar, packed
• 1 tablespoon cornstarch (or 3 tablespoons all‑purpose flour)
• 2–3 ripe medium bananas, puréed or mashed (about 1 cup)
• 1/4 cup sour cream, room temperature
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon dark rum (or 2 teaspoons rum extract)
• 3 large eggs, room temperature
• 1 large egg yolk

Bananas Foster Topping:

• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2–3 ripe medium bananas, sliced
• 1/4 cup dark rum

Cinnamon Whipped Cream:

• 3/4 cup heavy whipping cream, chilled
• 5 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Optional Garnishes:

• Fresh banana slices
• Ground cinnamon, for dusting

Instructions

For the Crust:

1. Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan and line the bottom with parchment.
2. Mix the crust ingredients until combined. Press into the bottom and up the sides of the prepared pan.
3. Bake 8–10 minutes until slightly darkened. Reduce oven temperature to 300°F (149°C).
4. Wrap the outside of the springform pan with foil to protect from water during the water bath.

For the Banana Cheesecake Filling:

1. Beat the cream cheese on low speed until creamy, 2–4 minutes.
2. Scrape down the bowl, add brown sugar and cornstarch, and beat until smooth.
3. Add mashed bananas, sour cream, lemon juice, cinnamon and dark rum. Beat until smooth, scraping as needed.
4. Add eggs and yolk one at a time, mixing slowly until just combined. Do not overmix.
5. Pour filling onto the cooled crust. Place the springform pan inside a larger pan and carefully add hot water to come a few inches up the sides for a water bath.
6. Bake at 300°F for about 1 hour 25 minutes, until edges are set and the center jiggles slightly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes. Crack the oven door and cool another 30 minutes to reduce cracking.
8. Remove from the water bath, run a knife around the edge, cool to room temperature, then chill in the refrigerator for 6–8 hours or overnight.

For the Bananas Foster Topping:

1. Melt butter in a skillet over medium heat. Add brown sugar and stir until melted.
2. Stir in vanilla, cinnamon and salt.
3. Add banana slices in an even layer and cook 1–2 minutes until softened, then flip and cook another minute or two.
4. Remove from heat, add dark rum, return to heat and simmer 1–2 minutes until the sauce slightly thickens. Set aside to cool briefly before topping the cheesecake.

For the Cinnamon Whipped Cream:

1. Whip chilled heavy cream with powdered sugar, vanilla and cinnamon until soft peaks form.

Assembly:

1. Unlatch the chilled springform pan and pour the Bananas Foster topping over the cheesecake.
2. Pipe or dollop the cinnamon whipped cream around the edges, dust with cinnamon and garnish with fresh banana slices if desired. Slice and serve.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days; bananas can brown and soften over time.
• Flambéing the rum is optional; omit for safety or if you prefer not to ignite alcohol.
• Purée bananas if you want a perfectly smooth cheesecake filling without banana bits.

BON APPÉTIT!

Love, Dedra

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