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Bananas Foster Cheese Pie

Bananas Foster Cheese Pie
A simple dessert with classic Bananas Foster flavors. Garnish this creamy pie with sliced bananas and caramel drizzle.
Prep Time:  20 minutes
Cook Time:  45-50 minutes
Servings:  8 servings

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1 Graham Cracker Crust (9-inch)
2 Tbsp. butter
2-1/2 cups sliced bananas (1/4-inch)
1/4 cup sugar
1-1/2 Tbsp. fresh lemon juice
1 tsp. pumpkin pie spice
2 pkgs. (8 oz. each) cream cheese, room temperature
6 EGGS, room temperature
1 cup sugar
1-1/2 Tbsp. fresh lemon juice
1-1/2 tsp. vanilla
1/3 cup all-purpose flour


Step 1 HEAT oven to 350°F. BANANA LAYER: HEAT butter in large nonstick skillet over medium heat. ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREAD evenly in bottom of crumb crust.
Step 2 CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low. BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture.
Step 3 CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes.
Step 4 COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.

Insider Info

Room temperature cheese: To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften it in the microwave a few seconds, but don't overheat it.

Room temperature eggs: Using eggs that aren't refrigerator-cold prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy.

For a smooth uniform batter, scrape down the sides of the bowl and the beaters frequently with a rubber scraper.

When is it done? Like other baked custards, cheesecake should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Cheesecake will continue to "cook" after it's removed and center will firm up as it cools.

For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.

Refrigerate any leftover pie promptly.


Nutrition Information

Per Serving

Excellent Source: Vitamin A and Choline

Good Source: Protein, Vitamin D, Folate and Iron

Calories: 618

Total Fat: 35 g
    Saturated fat: 19 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 10 g

Cholesterol: 230 mg
Sodium: 333 mg
Carbohydrates: 68 g
Dietary Fiber: 2 g
Protein: 10 g
Vitamin A: 1318.9 IU
Vitamin D: 52.7 IU
Folate: 51.2 mcg
Calcium: 88.9 mg
Iron: 1.9 mg
Choline: 121 mg

Vitamin C: 6.8 mg
Vitamin E: 1.4 IU
Trans Fat: 0 g
Sugars: 51 g
Potassium: 338.2 mg
Magnesium: 29.1 mg
Selenium: 17.1 mcg
Phosphorus: 170.4 mg
Vitamin B12: 0.5 mcg
Vitamin K: 3.7 mcg
Vitamin B6: 0.3 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.3 mg
Zinc: 1 mg
Vitamin B2 - Riboflavin: 0.4 mg
Vitamin B3 - Niacin: 3.5 mg
Omega 3: 0.4 g
Omega 6: 2.2 g

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