Kitchen Fun With My 3 Sons

Banana Foster Cheesecake

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Cheesecake will always be a favorite dessert in my household and with all the different recipes out there, one more recipe won’t hurt. This Banana Foster Cheesecake is a great twist on a classic. With all the flavors of banana foster, this cheesecake is topped with bananas and caramel.

Banana Foster Cheesecake

Banana Foster Cheesecake

This Banana Foster Cheesecake is so delicious! The recipe has a wonderful blend of ingredients to create a smooth and soft texture. The flavoring and brown sugar topping of this recipe make everything come together perfectly. Be sure to add this recipe to your favorites and keep this handy for the future. If you are a banana cheesecake lover, than you are sure to enjoy these Mini Banana Pudding Cheesecakes or these Banana Cream Cheesecake Bars.

Ingredients

  • Graham Crackers- This will be made into the base crust.
  • Butter- Use unsalted butter to control the amount of salt in the recipe.
  • Cinnamon– This will be used for additional flavoring.
  • Cream Cheese- This will need to be softened or at room temperature.
  • Brown Sugar- This will be used to add moisture and richness to your recipe.
  • Flour- Use all-purpose flour for the best results.
  • Nutmeg– This will add a wonderful aroma to the recipe.
  • Bananas– These will have to be sliced.
  • Rum– You will need a dark rum for this recipe
  • Eggs- Use eggs that are at room temperature.
  • Heavy Cream- This will help with consistency.

How to Make Banana Foster Cheesecake

To start, set the oven to 350 degrees and use a non-stick cooking spray such as Pam to grease a 7-inch springform pan.

Crust:

First, in a medium bowl, add the grahma cracker, melted butter, and cinnamon and combine until it forms a wet sand-like consistency.

Secondly, pour the prepared crust into the pan and gently press to form it to the pan and up the sides.

Adding the crust into the pan.

Thirdly, put the crust into the oven for 10 minutes at 350 degrees, then take out and place it aside.

Filling:

To begin, add the cream cheese, brown sugar, flour, cinnamon, and nutmeg into a large mixing bowl dn using a hand whisk, combine until smooth and fluffy while using a rubber spatula to scrap the sides of the bowl.

First, one at a time, add the eggs in the batter and use a whisk to fully combine. (DO NOT overmix, overmixing will cause too much air in the batter)

Secondly, add in the mashed bananas and dark rum using a spatula to fully combine.

Combining the ingredients for the batter.

Thirdly, add the prepared filling into the crust.

Adding the cheesecake into the crust.

Instant Pot Instructions:

To start, use aluminum foil to cover the top of the cheesecake.

First, fill the Instant pot with 1 cup of water, then put the trivet in and set the cheesecake on top.

Foil covering the top of the cheesecake.

Secondly, put the lid on top of the Instant pot and switch the valve to “SEAL” and set for 35 minutes on “HIGH” pressure.

Thirdly, allow the pressure in the Instant Pot to naturally release.

Next, take the cheesecake out of the Instant Pot and then, use a paper towel to remove the built up moisture.

In addition, transfer the cheesecake to a wire rack to cool to room temperature.

Furthermore, take off the springform from the pan and use cling form to wrap the cheesecake to place into the fridge for 8 hours or overnight for the best results.

Oven Instructions:

To start, turn the oven temperature down to 330 degrees.

First, use foil to double wrap the bottom of the cheesecake.

Secondly, using a large and deep enough baking dish, place the cheesecake inside, the pour in boiling water around the cheesecake. (The water should be halfway up the side of the cheesecake)

Thirdly, place the cheesecake into the oven for 60-70 minutes, or until the middle is slightly jiggly. (Should not be watery/runny)

Next, switch off the oven and open the oven door a little bit, then allow the recipe to stay in for another hour.

Furthermore, take the cheesecake out of the oven and transfer to a wire rack to cool to room temperature.

In addition, take off the outer section of the spring-form, then use clig film to wrap the cheesecake to place in the fridge for 8 hours or over night for best results.

Topping:

To begin, add the butter into a medium sauce pan and melt on low-medium heat.

Adding butter into a saucepan.

First, put the brown sugar and spiced into the butter and heat until the sugar is completely dissolved.

Adding the sugar and spices into the butter.

Secondly, pour in the heavy cream and combine until fully incorporated.

Thirdly, pour in the dark rum, then light the rum using a lighter to allow it to cook. (Allow the flame to burn for a few minutes) To evenly disperse the rum, you can swirl the pan and flames, if necessary.

Next, put in the bananas and use a spoon to evenly coat them in the caramel mixture, then allow the recipe to cook until the sauce thickens.

Adding the bananas into the mixture.

In addition, take the saucepan off the heat and allow the mixture to cool. (As the recipe cools, it will become even more thick)

Furthermore, pour the banana topping onto the finished cheesecake.

Finally, serve and enjoy!

A fork taking a bite out of the cheesecake.

What is Bananas Foster?

Banana Foster is an American-made dessert. This dessert will include ingredients such as bananas, vanilla, sugar, brown sugar, and other ingredients for flavor. It is normally in the form of ice cream with bananas and a caramel sauce.

Does This Banana Cheesecake Have Alcohol?

This Banana Cheesecake uses Rum extract in the batter and the topping. The rum extract is a concentrated flavor that tastes like rum. Depending on the brand of extract you use, you may have a percentage of alcohol in the extract. You can use brands like Mccormick or Watkins brand if you don’t want alcohol in your cheesecake.

Can I Make This Cheesecake to Freeze?

Most cheesecake recipes you can make to freeze later on for whatever time you need it. For this Banana Cheesecake, you can do just that. You can freeze or store in the fridge also when you need to store leftovers. Placing it in a sealed container will make sure the cheesecake does not go bad.

What Size Pan Does Instant Pot Cheesecake Use?

For this particular recipe, you will be using an 7-inch pan. Specifically, this recipe calls for an 8-inch spring-form pan. This will allow the recipe to easily be removed from the pan.

How do I know cheesecake is cooked all the way?

The best way to test if your cheesecake is done is by gently shaking the pan. You want the middle to have a slight jiggle, but not be runny/watery. The center of the recipe should jiggly while the rest is almost set.

The pieces of cheesecake with two bananas on the side.

More Cheesecake Recipes

A piece of the cheesecake on a serving plate.
Banana Foster Cheesecake

Banana Foster Cheesecake

Published By Jill
Cheesecake will always be a favorite dessert in my household and with all the different recipes out there, one more recipe won't hurt. This Banana Foster Cheesecake Recipe is a great twist on a classic. With all the flavors of banana foster, this cheesecake is topped with bananas and caramel. 
No ratings yet
Prep Time 30 mins
Cook Time 45 mins
Cooling Time 8 hrs
Total Time 9 hrs 15 mins
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Cheesecake Crust

  • · 1 ½ cup graham cracker crumbs
  • · 6 tbsp unsalted butter melted
  • · 1 tsp cinnamon

Cheesecake Filling

  • · 1lb cream cheese room temperature
  • · ½ cup packed light brown sugar
  • · 2 tbsp. all-purpose flour
  • · 1 tsp ground cinnamon
  • · ¼ tsp ground nutmeg
  • · ½ cup mashed ripe banana
  • · 1 tbsp dark rum
  • · 2 large eggs room temperature

Banana Foster Topping

  • · ¼ cup unsalted butter
  • · 1/3 cup packed light brown sugar
  • · ½ tsp cinnamon
  • · ¼ tsp nutmeg
  • · 2 tbsp heavy cream
  • · 2 tbsp dark rum
  • · 2 ripe bananas sliced

Instructions
 

  • Pre-heat oven to 350°F and lightly spray a 7-inch springform pan with cooking spray.

Crust

  • · Mix the graham cracker crumbs with the melted butter and cinnamon in a medium bowl until fully combined and mixture resembles wet sand
  • · Pour the crust mix into the prepared 7-inch springform pan and press it into the bottom and a little way up the sides of the pan using your fingers.
  • · Bake at 350°F for 10 minutes. Remove from the oven and set aside.

Filling

  • · In a large mixing bowl, using an electric hand whisk, whisk the cream cheese, brown sugar, flour, cinnamon and nutmeg until smooth and fluffy. Scrape down the sides of the bowl as needed
  • · Add the eggs, one at a time, and whisk just until combined. Do not to over-whisk to prevent incorporating too much air into the batter
  • · Using a spatula, mix in the mashed banana and dark rum until combined
  • · Pour the filling into the pre-baked crust.

Instant Pot Instructions

  • Cover the cheesecake with aluminum foil
  • Pour 1 cup of water into the Instant Pot, place a trivet inside and put the cheesecake pan on top of the trivet
  • Close the Instant pot and set the valve to the “seal” position. Pressure cook on “high” for 35 minutes
  • When done, do a natural release of the pressure.
  • Remove the cheesecake from the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel. Cool the cheesecake on a wire rack to room temperature.
  • Remove the outer part of the springform pan, wrap the cheesecake with cling film and refrigerate for at least 8 hours, or overnight preferably.

Oven Instructions

  • Reduce oven temperature to 330°F (165°C)
  • Wrap the bottom of the cheesecake pan with a double layer of foil.
  • Put the wrapped cheesecake pan in a big and deep enough baking pan and add boiling water to the baking pan, up to halfway up the sides of the cheesecake pan.
  • Bake in the pre-heated oven for 60-70 mins, or until the edge of cheesecake is set with only the centre slightly wobbly.
  • Turn off oven and open door slightly. Let cheesecake remain in oven for another hour
  • Remove the cheesecake from the oven and leave to cool on a wire rack to room temperature.
  • Remove the outer part of the springform pan, wrap the cheesecake with cling film and refrigerate for at least 8 hours, or overnight preferably.
  • To make the Banana Foster topping
  • Whilst cheesecake is cooking:
  • In a medium saucepan, over low-medium heat, melt the butter.
  • Add the brown sugar and spices and cook until sugar is dissolved.
  • Add the heavy cream and mix to combine
  • Add the rum and using a lighter, light the rum and allow it to cook. The flame should burn out in a few minutes. Swirl the pan to help disperse the rum and the flames if necessary.
  • Add the sliced banana and gently mix to coat all the slices in the caramel mixture. Cook until sauce thickens.
  • Remove from the heat and allow the banana foster topping to cool. It will thicken a bit more as it cools
  • Add cooled banana foster topping on top of the cooled cheesecake.
  • Slice and serve.

Notes

Graham cookies can be substituted for other cookies such as gingersnaps, shortbread cookies, digestives etc.
· When adding in the eggs, whisk only until the eggs are just incorporated into the batter. Do not overmix to avoid getting too many air bubbles into the cheesecake which may cause cracks in the cheesecake.
· If you do get a crack, do not worry too much as it will be covered by the banana foster topping.
· Use ripe bananas for maximum sweetness and flavor
· If you do not want to use rum, substitute it for rum extract
· Keeps well in the fridge in an airtight container for 3 days after which the banana foster topping may go bad.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!
about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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