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Home » Recipes » Cheesecake Recipes

Bananas Foster Cheesecake

Published: Apr 27, 2024 by Marye

A rich, special occasion cheesecake that's full of banana flavor and a bourbon pecan topping inspired by the original Brennan's Banana Foster recipe.
Total time for the recipe to be finished.Total Time 2 hours hours
Jump to Recipe
A closeup of a cheesecake with banana and brown sugar topping.
Closeup of bananas foster cheesecake with a pecan, banana, and bourbon topping. Title text overlay for Pinterest.

Bananas are one of the favorite foods in this house. I love them. The kids love them. Even the dogs love them.

There is something about the flavor and texture that is at once sophisticated and elegant with comfort food roots... and that is before you make something with them.

Something like this bananas foster cheesecake.

Closeup of banana foster cheesecake with a bourbon caramel glaze and bananas on top.
Table of Contents
  • This is epic!
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • 🍴 Equipment
  • 🥫 How to store leftovers
  • Marye's Tip
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • Pin it now!
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

This is epic!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
This is epic! I love bananas foster, and I love cheesecake. Wow!
Jan

🗝️ Key takeaways

  • Rich, New York style cheesecake with the flavor of New Orleans in the bananas foster topping.
  • Bananas Foster cheesecake is good for any special occasion from the holidays to a special birthday.
  • Using a water bath ensures the cake bakes evenly and is rich and delicious.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for this bananas foster cheesecake recipe.

📖 Variations

  1. If you prefer not to use alcohol then use ½ cup banana nectar or banana syrup (both available on Amazon).
  2. Walnuts can be substituted for the pecans.
  3. Pecan shortbread cookies make a delicious crust.

🤫 Cook's secrets -

Toasting the pecans at 350F for 5-10 minutes before using will give your bananas foster cheesecake and extra zap of flavor.

🍴 Equipment

  1. 10-inch springform pan
  2. heavy duty aluminum foil
  3. a larger pan to use for the bain marie
  4. stand mixer

🥫 How to store leftovers

Any leftover cheesecake should be covered with plastic wrap or placed in an airtight container and refrigerated up to a week.

You can cut the cheesecake into servings and place parchment or waxed paper between the slices and freeze in an airtight container for up to 3 months.

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Marye's Tip

Soak sliced bananas in orange or lemon juice for 5 minutes to keep them from turning brown.

💭 Things to know

  1. Always have cheesecake ingredients at room temperature unless otherwise instructed.
  2. Mix on the lowest speed of the mixer with a paddle attachment. You don't want to whip air into the batter.
  3. Always use full fat cream cheese and sour cream. Whipped, low fat, and fat free types will not work!
  4. Plan to make the cheesecake a day ahead of time. It needs to chill overnight for best results.

👩‍🍳 FAQs

Do I have to use the water bath (bain marie)?

Yes. The water bath helps the cheesecake cook evenly and it keeps the top from cracking.

How do I prevent the cheesecake from falling in the middle?

The water bath! Yep, the good ole water bath gives your cheesecake the best chance of being perfect!

📚 Related recipes

  • A closeup of a slice of southern banana pudding cheesecake showing the creamy texture.
    Southern Banana Pudding Cheesecake
  • Closeup of pecan pie cheesecake on a plate.
    Pecan Pie Cheesecake
  • Closeup of cheesecake.
    Reeses Peanut Butter Cheesecake
  • Closeup of a slice of cheesecake showing the sweet blueberry topping.
    No Bake Blueberry Cream Cheese Pie

📞 The last word

When I went to Fredericksburg, Texas for a women's conference years ago I had a bananas foster cheesecake for dessert. Actually, to be perfectly honest I had it for dinner...I mean, I do try to watch calories and I also try to keep my priorities straight, you know?

It was good but it had that icky artificial banana flavor that is so obvious. It didn't appeal to me at all.

My friend had a taste, looked at me and said, "This is what I want for my birthday."

And so it happened.

I created this bananas foster cheesecake without that artificial flavor.

The cheesecake itself is airier than I usually like cheesecake to be, due to the heavy addition of bananas. The topping is a traditional bananas foster topping with the addition of pecans and bourbon rather than rum.

Rich? Yes.

Delicious? Yes.

Should you make it? Oh HECK yes.

This is a fabulous cheesecake for the holidays because it is festive but different from the usual flavors of chocolate, peppermint, and rum. Prepare to lick the bowl. Seriously.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A closeup of a cheesecake with banana and brown sugar topping.

Bananas Foster Cheesecake

3.96 from 21 votes
Print Rate Recipe
Prevent your screen from going dark
A rich, special occasion cheesecake that's full of banana flavor and a bourbon pecan topping inspired by the original Brennan's Banana Foster recipe.
Course Dessert - Cake
Cuisine American - Southern
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Resting time: 1 hour hour
Total Time: 2 hours hours
Servings:16 servings
Calories:672
Author:Marye Audet-White

Ingredients

Crumb Crust

  • 4 cups Nilla wafers
  • 1 cup pecans
  • ½ cup Butter, melted and let get golden brown

Banana Cheesecake

  • 32 oz cream cheese, full fat cream cheese at room temperature
  • 16 oz sour cream
  • 2 cups brown sugar
  • 1 teaspoon vanilla
  • 4 bananas, very ripe - mashed
  • 6 eggs

Topping - This was inspired by the original Brennan's recipe for Bananas Foster

  • ½ cup butter
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup banana liqueur
  • ¼ cup Kentucky bourbon
  • 4 bananas, sliced
  • 1 cup pecan halves

Instructions

Crumb Crust

  • Grind pecans and wafers until they are fine crumbs.
  • Mix in melted butter and press into a 10 inch springform pan. Press about halfway upsides of pan.
  • Cover bottom and partway up the sides on the outside with aluminum foil. You will probably need to seam two pieces of foil together to make a big enough piece to fit over the pan.
  • Set aside.

Banana Cheesecake

  • Beat cream cheese and sugar until well blended.
  • Add vanilla and banana
  • Add eggs, one at a time beating well after each addition
  • Fold in the sour cream
  • Spoon into the crumb lined springform
  • Place the pan in a hot water bath with the water coming about ½ way up the sides of the pan.
  • Bake at 375 F for 50 minutes. Turn oven off but do not open the door. Leave for 1 hour.
  • Remove cake from oven and water bath. Allow to cool on the counter for 1 hour.
  • Place a paper towel over the top, cover with plastic wrap and chill for at least 6 hours.

Topping

  • Melt butter in heavy pan
  • Stir in the brown sugar and cinnamon and whisk until sugar crystals disappear and butter and sugar blend.
  • Add the banana liqueur, bananas, and pecans. Allow the bananas to soften.
  • Add the bourbon and either simmer for another few minutes OR light on fire and pour over the chilled cake tableside for a dramatic presentation.
  • If you have not lit the sauce, spoon it evenly over the top of the cake, reserving some as sauce to plate with.

Notes

Storage:
Any leftover cheesecake should be covered with plastic wrap or placed in an airtight container and refrigerated up to a week.
You can cut the cheesecake into servings and place parchment or waxed paper between the slices and freeze in an airtight container for up to 3 months.
Tips:
  • Always have cheesecake ingredients at room temperature unless otherwise instructed.
  • Mix on the lowest speed of the mixer with a paddle attachment. You don't want to whip air into the batter.
  • Always use full fat cream cheese and sour cream. Whipped, low fat, and fat free types will not work!
  • Plan to make the cheesecake a day ahead of time. It needs to chill overnight for best results.
  • Toast the pecans for 5- 10 minutes at 350F for extra flavor.
  • Soak sliced bananas for a few minutes in orange or lemon juice to keep them from getting brown.
  • Nutrition Facts

    Calories: 672kcal | Carbohydrates: 73g | Protein: 7g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 78mg | Sodium: 375mg | Potassium: 330mg | Fiber: 2g | Sugar: 56g | Vitamin A: 970IU | Vitamin C: 2.7mg | Calcium: 105mg | Iron: 0.9mg

    Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

    This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

    First published November 18, 2010. Last updated April 27, 2024 for editorial improvements and more information.

    A closeup of a cheesecake with banana and brown sugar topping.

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    About Marye

    Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

    Comments

      3.96 from 21 votes (21 ratings without comment)

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      Love it? Give it 5 stars!




    1. Jessica says

      February 29, 2012 at 6:28 am

      can i make the topping a head of time? I want to make this and take it to a friends house for a party, should i pour it over my cheesecake the day of and then let it come to room temp or should I take the topping seperately, heat it up in the microwave and pour over at the party? any help would be great.

      Reply
      • marye says

        February 29, 2012 at 11:05 am

        I'd take the topping separately and then heat it up and pour it over the cake but you can certainly make it ahead of time for ease. I just like the combo of the hot topping and the cold cheesecake.

        Reply
    2. Jan says

      November 18, 2010 at 12:18 pm

      This is epic! I love bananas foster, and I love cheesecake. Wow!

      Reply
    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye

    Welcome to my kitchen! ☕

    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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