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Banana Cream Cheesecake

A creamy and rich cheesecake infused with banana flavor, all nestled in a buttery graham cracker crust, topped with whipped cream and fresh banana slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert, Sweet
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 2 1/4 cups graham cracker crumbs The butteriness of these crumbs is what makes the crust unforgettable.
  • 1/2 cup melted butter This binds the crumbs together.
  • 3 tablespoons sugar Adds a little sweetness to the crust.

For the filling

  • 680 g cream cheese, softened The heart of this cheesecake. Go for good quality.
  • 1 cup sugar Balances tanginess of cream cheese.
  • 3 tablespoons flour Helps stabilize the cheesecake.
  • 1/4 cup sour cream Adds delightful tanginess.
  • 1/2 cup mashed bananas (approx. 1 large banana) The star of the show.
  • 1 teaspoon vanilla Elevates the taste.
  • 3 large eggs Bind everything together.

For topping (optional)

  • Whipped cream For topping.
  • Sliced bananas Extra toppings.
  • Powdered sugar A light dusting for visual appeal (optional).
  • Caramel sauce For an extra drizzle of decadence (optional).

Instructions
 

Preparation of the Crust

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes, then let it cool.

Preparation of the Filling

  • Beat the softened cream cheese in a large mixing bowl until smooth.
  • Gradually incorporate 1 cup sugar into the cream cheese until smooth.
  • Add sour cream and mashed bananas, mixing until homogeneous.
  • Add the eggs one at a time, blending after each addition.
  • Finally, mix in the flour and vanilla extract until combined.

Baking

  • Pour the banana cream filling over your cooled crust and spread it evenly.
  • Place in the preheated oven and bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  • Once done, turn off the oven and let the cheesecake cool inside for about an hour.

Cooling and Serving

  • After an hour, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • Before serving, whip up some cream and top with sliced bananas, powdered sugar, and caramel sauce if desired.

Notes

Use ripe bananas for natural sweetness. Don’t skimp on cream cheese quality. Ensure cream cheese is at room temperature to prevent lumps.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 23gSaturated Fat: 12gSodium: 400mgFiber: 1gSugar: 15g
Keyword Banana Cream Cheesecake, Banana Dessert, Cheesecake, Dessert, Easy Dessert
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