Bananas Foster Cheesecake
A rum-spiked cheesecake built on mashed banana and warm cinnamon, finished with a dark rum glaze — a grown-up birthday cheesecake flavor.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 5 hr 45 min
- Servings
- 12 servings
One of the regulars at Krafty Draft brought a friend over to meet me one night, and after we got to talking cheesecake flavors, he asked if I'd ever made a Bananas Foster version. This one came out of an experiment in working more liquor into my recipes, and it's not exactly a typical flavor people request — but once they know it exists, they ask for it by name.
That night, he ended up ordering a whole cheesecake for his wife's birthday. I've noticed cheesecake has become the go-to birthday dessert lately, and honestly, I get why.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 3 (8 oz.) packages cream cheese, softened
- 1 cup mashed banana (very ripe)
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 3 whole eggs
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/2 tablespoon rum extract
- 1/2 tablespoon vanilla extract
- 3 oz. dark rum
- 3 oz. heavy cream
For the Topping
- frozen whipped topping, thawed
- 3/4 cup confectioners sugar
- 3 tablespoons dark rum
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil and place inside a 12 inch cake pan.
- 2Toss the graham cracker crumbs and brown sugar together, add the melted butter, and mix with your hands until combined. Press evenly along the bottom of the springform pan.
- 3Bake the crust for 7 minutes, then remove and set aside.
- 4In a standing mixer, beat 8 oz. cream cheese, the cornstarch, and 2/3 cup light brown sugar at medium speed until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar and the cinnamon, and beat until smooth, then add the remaining cream cheese and granulated sugar and beat until smooth.
- 5Slow the mixer to stirring speed, add the extracts and eggs one at a time, scraping down the sides between additions.
- 6With the mixer on stirring speed, slowly add the mashed bananas, heavy cream, and rum, mixing just until combined — do not overmix.
- 7Spoon the batter into the springform pan on top of the crust and spread into an even layer.
- 8Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks).
- 9Bake for about 1 hour 15 minutes, until lightly browned on top.
- 10Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 11Cover and freeze for at least 4 hours, preferably overnight, to set.
- 12Release the springform sides, flip the cheesecake onto a flat surface to remove the pan bottom, then flip back onto a serving plate.
- 13Stir together the confectioners sugar and rum until it forms a glaze.
- 14Cut into slices with a sharp, straight-edged knife, wiping the blade between cuts. Garnish with whipped topping and drizzle with the rum glaze.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
