Bananas Foster Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 16
A indulgent cheesecake dessert made with bananas.
  • ½ cup butter, divided
  • 24 gingersnap cookies, finely crushed (about 1-1/2 cups)
  • 1 cup plus 2 Tbsp. sugar, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 tsp. vanilla
  • 4 eggs
  • ½ cup packed brown sugar
  • 3 Tbsp. dark rum
  • ½ tsp. ground cinnamon
  • 4 large bananas, divided
  1. Heat oven to 325ºF.
  2. Melt 3 Tbsp. butter and mix with cookie crumbs and sugar; press onto bottom of 9-inch springform pan.
  3. Mix cream cheese with remaining sugar and vanilla until well combined. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Cook remaining butter, dark brown sugar, rum and cinnamon in small saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally. Slice remaining bananas just before serving cheesecake; arrange on cheesecake. Drizzle with sauce.
  6. How to Ripen Bananas:
  7. Bananas ripen best at room temperature. To quickly ripen bananas, place the fruit in a brown paper bag and close the bag tightly. The fruit gives off a gas as it ripens. Containing the gas in the closed bag will hasten the ripening process.
Size-Wise: Enjoy your favorite foods, such as a piece of this delicious cheesecake, on occasion while keeping tabs on portions.
Recipe by Savory Sweet Life at