If you’ve been around here for a while, you already know I have a slight obsession with cheesecake. But every once in a while a dessert comes along that completely hijacks my brain—and that was exactly what happened after I made a Brown Butter, Brown Sugar, Caramel Banana Pudding. It’s a mouthful, in the best way possible.

It wasn’t just good. It was the kind of dessert that has you thinking about it days later. The buttery caramel, the rich brown sugar, the specks of toasted brown butter, the fresh bananas… every bite was somehow nostalgic and completely over the top at the same time. Naturally, my next thought was, How do I turn this into a cheesecake?

The answer is this Banoffee Cheesecake. If you’re looking for the ultimate banoffee cheesecake recipe, you’ve found it.

It starts with a buttery cookie crust, followed by an ultra-creamy banana cheesecake that’s rich without being heavy. Once chilled, it’s finished with silky caramel, fresh banana slices, and clouds of freshly whipped cream for a dessert that’s every bit as impressive as it is delicious.

Whether you’re making it for a holiday, a birthday, or just because you’ve been craving the perfect banana dessert, this cheesecake delivers all the flavors of classic banoffee pie in a rich, bakery-worthy cheesecake that’s guaranteed to steal the show. Trust me. I would never steer you wrong.

Why You’ll Love This Banoffee Cheesecake Recipe

• The perfect balance of flavors. Sweet caramel, roasted bananas, and tangy cheesecake come together in a dessert that’s rich without being overly sweet.
• Ultra creamy and silky smooth. The filling bakes up incredibly creamy with a melt-in-your-mouth texture that every cheesecake lover dreams about.
• Made from scratch. From the buttery cookie crust to the luscious banana cheesecake filling, every layer is homemade and worth the extra effort.
• A showstopping dessert. Finished with caramel, fresh banana slices, and fluffy whipped cream, this cheesecake looks just as impressive as it tastes.
• Perfect for making ahead. Cheesecake actually gets better after chilling overnight, making it the ideal dessert for holidays, dinner parties, and special occasions.
• Guaranteed to impress. If you love banoffee pie, banana pudding, or caramel desserts, this cheesecake combines the very best of all three into one unforgettable bite. Once again, Trust me, I would never steer you wrong.

Ingredient Notes

A couple things before you get started:

• Roast your bananas. Instead of using overly ripe bananas, I roast regular yellow bananas until they’re soft and caramelized. This deepens their flavor while keeping the cheesecake tasting like fresh banana rather than banana bread.
• Use full-fat brick cream cheese. Full-fat cream cheese gives this cheesecake its rich, creamy texture. Avoid the whipped or spreadable varieties sold in tubs, as they won’t set the same way.
• Brown sugar adds depth. I use brown sugar instead of all granulated sugar because its subtle molasses notes pair beautifully with the caramel, roasted bananas, and brown butter, adding another layer of flavor.
• Homemade caramel makes all the difference. This recipe uses my homemade caramel sauce both in the cheesecake filling and spooned over the top. It adds a rich, buttery flavor that perfectly complements the bananas.
• Brown butter + milk powder = maximum flavor. I brown butter with nonfat dry milk powder to create even more toasted milk solids. This gives you all the deep, nutty flavor of brown butter without increasing the amount of butter in the recipe.
• Blend for an ultra-smooth filling. The roasted bananas, sour cream, homemade caramel, and brown butter are blended together before being added to the cheesecake batter. This creates a perfectly smooth filling with banana flavor in every bite.
• A graham cracker crust is the perfect choice. I chose a graham cracker crust because its buttery, toasted flavor complements the caramel and roasted bananas beautifully without competing with them.
• No extra salt needed. Since the recipe uses salted butter and the homemade caramel already contains salt, there’s no need to add additional salt to the filling. Everything is already perfectly balanced.

Tips & Tricks for the Best Banoffee Cheesecake

• Read through the recipe before you begin. This cheesecake has a few more components than a classic cheesecake, but don’t let that intimidate you. Once you understand the flow, everything comes together beautifully.
• Follow the recipe in the order it’s written. I intentionally developed this recipe so each step builds on the next. Following the order keeps the process efficient, gives the caramel time to cool to the perfect consistency, and allows the roasted bananas and brown butter to cool before they’re blended into the filling. Trust the process—it makes this recipe far less overwhelming and ensures every component is ready exactly when you need it.
• Blend the flavor base until completely smooth. Don’t skip blending the sour cream, roasted bananas, brown butter, and caramel together before adding it to the cheesecake batter. This creates an incredibly silky mixture that incorporates seamlessly into the filling, giving you smooth banana flavor in every bite.
• Use full-fat, room-temperature ingredients. Softened full-fat cream cheese, room-temperature eggs, and room-temperature sour cream create the smoothest batter and require less mixing, helping prevent cracks.
• Scrape the bowl often. Stop several times while mixing to scrape down the sides and bottom of the bowl. Hidden pockets of cream cheese can leave lumps in your finished cheesecake.
• Don’t overmix once the eggs are added. Mix only until everything is incorporated. Overmixing adds excess air to the batter, increasing the chances of cracks during baking.
• Bake with a pan of hot water on the rack below the cheesecake. Instead of placing the cheesecake directly into a traditional water bath, I place a pan of hot water on the oven rack beneath it. The steam creates a gentler baking environment, helping the cheesecake bake evenly, stay incredibly creamy, and reducing the chance of cracks.
• Wrap the outside of your springform pan with foil. I wrap the outside of the pan with two layers of heavy-duty foil to insulate the sides of the cheesecake. This helps prevent the edges from browning or cooking faster than the center for a more evenly baked cheesecake.
• Cover the rack above with foil. One of my favorite tricks is wrapping the oven rack above the cheesecake with a sheet of foil before baking. It acts like a shield, protecting the top from browning too quickly without the hassle of tenting the cheesecake with foil.
• Bake until the center still jiggles. The edges should be set while the center still has a slight wobble. The cheesecake will continue cooking and finish setting as it cools.
• Cool it gradually. Allow the cheesecake to cool slowly before refrigerating. Gradual cooling helps minimize cracks caused by sudden temperature changes.
• Chill overnight for the best texture. Cheesecake is always better after a long chill. An overnight rest allows the filling to fully set while giving the caramel, roasted banana, brown butter, and cheesecake flavors time to meld together beautifully.
• Decorate just before serving. For the freshest presentation, top the cheesecake with whipped cream, fresh banana slices, and a generous drizzle of homemade caramel right before serving.

Banoffee Cheesecake

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This Banoffee Cheesecake recipe features roasted bananas, homemade caramel, brown butter, and a graham cracker crust for the ultimate banana caramel cheesecake. Creamy, rich, and full of flavor, it’s guaranteed to impress.

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• Author: Nur

Ingredients

Scale 1x2x3x

CRUST

18 Graham Crackers, Full Sheets

6 tbsp Sugar

8 tbsp Butter

CHEESECAKE

2 lbs Cream Cheese, softened

1 cup Brown Sugar

1 tbsp Vanilla Bean Paste

7 oz Sour Cream

2 tbsp Nonfat Milk Powder

2 tbsp Butter

2 Yellow Bananas, roasted

3/4 Cup Caramel (See recipe below)

4 Eggs

CARAMEL

1 Cup Sugar

1/2 Cup Heavy Cream

6 tbsp Butter

1 tsp Salt

TOPPING

1 Cup Heavy Whipping Cream

1 tsp Vanilla Bean Extract

2 tbsp Sugar

Extra Caramel Drizzle

Banana Slices

Instructions

Instructions

Start by making the crust. Crush the graham crackers into fine crumbs, then mix them with the sugar and melted butter. Set aside.

Cover the top rack of the oven with foil. Set a rack in the center for the cheesecake. You are also going to need to place a roasting pan with boiling water below the cheesecake. If you only have two racks and a coil on the bottom of your oven check my notes on how to work with that. Preheat the oven to 325°F. Prepare a 9-inch springform pan by wrapping the outside twice with heavy-duty foil, keeping the shiny side facing out. Place a round of parchment paper in the bottom of the pan. 

Pour the crust mixture into the prepared pan and pack it down firmly and evenly using the bottom of a flat measuring cup or glass.

Peel the bananas and place them on a small parchment-lined baking sheet. Put them into the oven as it preheats. This will roast and soften the bananas while you prepare the remaining components.

Meanwhile, add the cream cheese, brown sugar, and vanilla to the bowl of a stand mixer. Beat until completely smooth and creamy, stopping to scrape down the sides and bottom of the bowl. Make sure there are no lumps. Leave the mixer running on the lowest speed while you prepare everything else.

In a small saucepan, combine the nonfat milk powder and 2 tablespoons of butter. Cook over medium-low heat, stirring constantly, until the milk powder is deeply toasted and golden brown. Pour the mixture into a measuring cup or heat-safe bowl.

Using the same saucepan, add 1 cup granulated sugar and cook over medium heat. Once the sugar begins to melt, gently stir until it is fully dissolved and reaches a deep amber color.

Slowly pour in the ½ cup heavy cream, whisking carefully. The mixture will bubble vigorously. If the caramel seizes or hardens, continue whisking it over low heat until it becomes smooth again.

Add the remaining 6 tablespoons of butter and stir until completely melted. Mix in the salt.

Measure out ¾ cup of the caramel and pour it into the toasted brown butter mixture. Reserve the remaining caramel for decorating and serving.

By now, the bananas should be soft and roasted. Add them to the caramel and brown butter mixture along with the 7 ounces of sour cream. Blend until completely smooth.

With the mixer running on low, slowly drizzle the banana-caramel mixture into the cream cheese mixture. Scrape down the bowl and mix just until evenly combined.

Add the eggs one at a time, mixing on low after each addition until fully incorporated. Avoid overmixing once the eggs are added.

Scrape down the sides and bottom of the bowl one final time, then pour the batter over the tightly packed crust.

Lift the pan slightly off the counter and gently drop it down several times to release any trapped air bubbles.

Place a roasting pan or 9-by-13-inch baking pan on the bottom rack of the preheated oven. Fill it about three-quarters full with boiling water.

Place the cheesecake on the rack directly above the pan of water. Bake for 1 hour without opening the oven door.

After 1 hour, check the cheesecake. The edges should look set, while the entire center should jiggle together like Jell-O when the pan is gently moved. If it is not ready, continue baking for up to 15 additional minutes, but no longer.

Once the cheesecake is baked, turn the oven off and prop the door open slightly. Leave the cheesecake inside the turned-off oven for 30 minutes so it can begin cooling gradually. If the cheesecake rose during baking, it will settle back down as it cools.

After 30 minutes, transfer the cheesecake to the counter or a wire rack. Let it cool completely for about 1 hour.

Remove the foil from around the pan. Gently place a paper towel over the surface of the cheesecake to absorb any condensation, then loosely cover the pan with the existing foil.

Refrigerate the cheesecake for at least 6 hours, but preferably overnight. Do not rush this step. The cheesecake needs enough time to fully set, or it may fall apart when sliced.

Once chilled, remove the sides of the springform pan. You can serve the cheesecake directly on the pan base, or carefully transfer it to a serving platter. To remove the base, invert the cheesecake onto a board, lift off the bottom of the pan, then flip it right side up onto your platter.

When you are ready to serve, prepare the toppings. I pipe a simple whipped cream over the cheesecake in rows, then gently warm the reserved caramel and pipe or drizzle it between the whipped cream.

For the brûléed bananas, dip one side of each banana slice into granulated sugar, then carefully caramelize the sugar with a kitchen torch. Arrange the bananas over the cheesecake just before serving.

For clean slices, dip a sharp knife into boiling water, dry it completely, and slice the cheesecake. Clean and reheat the knife between every cut. You can also warm the knife carefully with a kitchen torch or over a gas stove, then wipe it clean between slices.

Enjoy!

Notes

This recipe success really depends on how efficient you are making it. I highly recommend reading through everything before starting and doing things in the same order. You got this!

Storage

Store leftover Banoffee Cheesecake covered in the refrigerator for up to 5 days. For the freshest presentation, I recommend storing the cheesecake without the whipped cream, banana slices, and final caramel drizzle if possible. Add those toppings just before serving.

If the cheesecake has already been decorated, it’s still delicious, but keep in mind that the fresh bananas will begin to brown after a day or two.

Freezing

This cheesecake freezes beautifully! For the best results, freeze the cheesecake before adding the whipped cream, banana slices, and caramel topping.

To freeze, place the chilled cheesecake (or individual slices) on a baking sheet until firm. Wrap tightly in plastic wrap followed by a layer of aluminum foil, or place slices in an airtight freezer-safe container. Freeze for up to 3 months.

When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator. Top with fresh whipped cream, sliced bananas, and homemade caramel just before serving for the best flavor and texture.

Frequently Asked Questions

Can I use very ripe bananas?

I don’t recommend it for this recipe. Instead, I roast regular yellow bananas to concentrate their flavor without creating the strong banana bread flavor that overly ripe bananas can have. The result is a cleaner, richer banana flavor that pairs beautifully with the caramel and cheesecake.

Can I use store-bought caramel?

Yes! While I highly recommend my homemade caramel for the best flavor and consistency, a thick, high-quality store-bought caramel sauce will work in a pinch.

Why do you blend the bananas with the sour cream, caramel, and brown butter?

Blending these ingredients together creates an incredibly smooth base that mixes seamlessly into the cheesecake batter. It ensures every bite is silky and evenly flavored without any chunks of banana.

Why isn’t this baked in a traditional water bath?

I prefer placing a pan of hot water on the rack below the cheesecake instead of setting the springform pan directly into water. Combined with insulating the pan with foil, this creates a gentle baking environment that helps the cheesecake bake evenly while minimizing cracks.

How do I know when the cheesecake is done?

The edges should be set while the center still has a slight wobble when you gently shake the pan. It will continue cooking from the residual heat and finish setting as it cools and chills.

Can I make this ahead of time?

Absolutely! In fact, I recommend it. Cheesecake is even better after chilling overnight because it gives the filling time to fully set and allows the roasted banana, caramel, and brown butter flavors to meld together.

Why are my bananas turning brown?

Fresh banana slices naturally oxidize after they’re cut. For the prettiest presentation, decorate the cheesecake with the banana slices just before serving.

Can I freeze leftovers?

Yes! Freeze individual slices or the whole cheesecake without the fresh toppings. Thaw overnight in the refrigerator, then finish with whipped cream, fresh bananas, and caramel before serving.