Banana Foster Cheesecake
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Banana Foster Cheesecake

Product Code: R0527

Impress your friends and family with this beautiful, sweet dessert! Made with LorAnn's Banana and Cinnamon Spice Bakery Emulsions and Organic Madagascar Vanilla Extract, this Banana Foster Cheesecake holds rich flavor that will keep everyone coming back for more.

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For Crust:
2 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
½ cup granulated sugar
½ teaspoon ground cinnamon
1 pinch fine salt

For Cheesecake Filling:
4, 8 ounce bricks full-fat plain cream cheese, room temperature
1 ½ cups light brown sugar, packed
2 ½ tablespoons all-purpose flour
4 large eggs, room temperature
2 large egg yolks, room temperature
2 tablespoons spiced rum
2 teaspoons LorAnn Banana Bakery Emulsion
1 teaspoon LorAnn Organic Madagascar Vanilla Extract
1 teaspoon ground cinnamon
1 pinch fine salt

For Banana Foster:
¼ cup unsalted butter
2/3 cup light brown sugar, packed
2 tablespoons spiced rum
2 teaspoons LorAnn Organic Madagascar Vanilla Extract
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch fine salt
3 bananas, sliced

For Whipping Cream:
1 cup whipping cream, cold
3 tablespoons granulated sugar
1 teaspoon LorAnn Cinnamon Spice Bakery Emulsion
1 teaspoon LorAnn Organic Madagascar Vanilla Extract


For Crust:
  1. Line a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, stir together the graham cracker crumbs, butter, sugar, cinnamon, and salt until well combined.
  3. Transfer mixture to the prepared pan and shape into a crust with a raised edge.
  4. Refrigerate as you prepare the filling.

For Cheesecake Filling:
  1. Preheat oven to 425°F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar & flour until combined.
  3. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
  4. Once the eggs have been added, add the rum, emulsion, extract, cinnamon, and salt. Beat until smooth, about 30 seconds.
  5. Transfer the mixture to a prepared pan and tap gently to eliminate any air bubbles.
  6. Bake for 10 minutes, reduce oven to 250°F and bake for an additional 45 to 50 minutes. The edges should be set & the center should have a little bit of jiggle.
  7. Turn the oven off and allow cheesecake to sit for an additional 15 minutes.
  8. Remove the cheesecake from the oven and let stand at room temperature for 30 minutes. Then refrigerate for a minimum of 4 hours or overnight before finishing with the toppings.

For Banana Foster:
  1. In a saucepan, whisk together the butter and brown sugar over medium heat until combined.
  2. Add the rum, vanilla extract, cinnamon, nutmeg, and salt. Bring to a gentle simmer until the sugar has dissolved, about 2 minutes.
  3. Remove from heat and fold in the banana slices.
  4. Let cool to room temperature before spooning onto the center of the cheesecake.

For Whipping Cream:
  1. In a large mixing bowl, whisk cream to soft peaks.
  2. Add the sugar, emulsion, and extract and whisk until stiff peaks are formed.
  3. Transfer to a piping bag fitted with a star tip and pipe dollops around the edge of the cheesecake.
  4. Refrigerate until ready to serve!

Serves 8 to 10 people.

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