Bananas Foster Cheesecake
Creamy cheesecake on a graham pecan crust, topped with bananas in a warm brown sugar, rum and cinnamon sauce, whipped cream and toasted pecans.
The card's title reads "Banana Foster Cheesecake"; the recipe itself calls the topping Bananas Foster. Bobbie's tips: use very ripe but firm bananas; room-temperature ingredients give a smooth cheesecake; don't overmix once the eggs are added; a water bath can be used for an ultra-creamy texture; use dark rum for deeper flavour, or rum extract (2 tsp) for a non-alcoholic version; chill overnight. Variations: an extra layer of salted caramel sauce; melted dark chocolate drizzle; crushed toffee bits with the pecans; swirl Nutella into the batter before baking; mini cheesecakes in muffin tins (18–20 minutes); gluten-free graham crackers. Storage: covered in the fridge up to 5 days; freeze without toppings up to 2 months, thaw overnight in the fridge and add fresh bananas, whipped cream and pecans before serving.
Ingredients
Graham pecan crust
- 2 cups graham cracker crumbs (about 16 full crackers)
- ½ cup finely chopped pecans
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ tsp cinnamon
- ¼ tsp salt
Cheesecake filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup sour cream
- ¼ cup heavy cream
- 3 large eggs
- 2 tsp vanilla extract
- ½ tsp banana extract (optional, for extra flavour)
- 2 tbsp all-purpose flour
- ¼ tsp salt
Bananas Foster topping
- 4 large bananas, sliced ½-inch thick
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup dark rum (or rum extract for a non-alcoholic version)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Whipped cream topping
- 1½ cups heavy cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon
Toasted pecans
- 1 cup pecan halves
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of salt
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Method
- 1
Make the crust: preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, pecans, sugar, cinnamon and salt. Stir in the melted butter until combined. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- 2
Make the cheesecake filling: in a large bowl, beat the cream cheese until smooth. Add the granulated sugar and brown sugar and beat until creamy. Mix in the sour cream, heavy cream, vanilla and banana extract. Add the eggs one at a time, mixing on low speed until just combined. Add the flour and salt and mix until smooth.
- 3
Bake the cheesecake: pour the filling into the cooled crust. Place the springform pan on a baking sheet. Bake for 55–65 minutes, until the edges are set and the centre is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- 4
Make the Bananas Foster topping: in a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon and nutmeg. Stir until bubbly. Add the banana slices and cook for 2–3 minutes until softened. Carefully add the rum (or rum extract) and lemon juice. Simmer for 2 minutes, stirring gently. Remove from heat and stir in the vanilla. Let cool.
- 5
Make the whipped cream: in a chilled bowl, beat the heavy cream, powdered sugar, vanilla and cinnamon until soft peaks form.
- 6
Assemble the cheesecake: spread the cooled Bananas Foster topping over the chilled cheesecake. Pipe whipped cream around the edges and centre.
- 7
Add the pecans: toss the pecans with the brown sugar, cinnamon and salt. Toast in a dry skillet over medium heat for 3–5 minutes, until fragrant and glossy. Let cool. Sprinkle over the top.
- 8
Drizzle with extra sauce: spoon additional caramel from the bananas Foster sauce over the top, letting it drip down the sides.
- 9
Chill and serve: refrigerate for at least 30 minutes before serving. Slice with a warm, clean knife for perfect slices.
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Bananas Foster Cheesecake is printed in Signature Cakes & Cheesecakes
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From Bobbie's “Bobbie's Recipe Card 143”. Written up by Bobbie's Kitchen · Updated 26 October 2026