Bananas Foster Cheesecake


  • 4 bananas peeled, and halved lengthwise and crosswise
  • 2 cups brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 cup dark rum
  • 2 cups graham cracker crumbs
  • 5 8 ounce blocks cream cheese room temperature
  • 5 eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup sugar
  • 1/2 cup flour
  • Heavy duty foil
  • Roasting Pan
  • Spring form pan
  • 1 Stick Butter This was accidentally omitted from the original recipe and has been updated


  1. Preheat oven to 350
  2. Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)
  3. Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this
  4. Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.
  5. Puree in food processor until smooth.
  6. Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside
  7. Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)
  8. Sift flour and sugar together and add slowly to cream cheese
  9. add vanilla and the remaining banana caramel mixture (about 2 cups)
  10. Add eggs one at a time until each one is incorporated
  11. Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides
  12. Microwave enough water to come up about halfway of the spring form pan
  13. Pour cheesecake batter into the spring form pan
  14. Add enough water to the roasting pan, careful not to splash into the spring form pan
  15. Bake at 350 for 45 minutes
  16. Reduce to 325 for another 60 minutes
  17. Crack oven door and let cool slowly for another hour or so
  18. Remove from oven and let cool completely
  19. Refrigerate uncovered overnight
  20. Serve with whipped cream