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Banana Cream Cheesecake

Banana Cream Cheesecake
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★★★★★

4.7 from 25 reviews

A rich and creamy Banana Cream Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling blended with ripe bananas, and topped with fresh banana slices and whipped cream. Perfectly baked to achieve a luscious, slightly jiggly center and a firm edge for a decadent dessert experience.

Ingredients

Scale

Crust

  • 1½ cups graham cracker crumbs (or vanilla wafers)
  • ¼ cup granulated sugar (optional)
  • 6 tbsp unsalted butter, melted

Filling

  • 24 oz (3 blocks) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp flour (optional, for stability)
  • 2 ripe bananas, mashed

Toppings

  • Fresh banana slices
  • Whipped cream
  • Optional: caramel drizzle, crushed cookies, chocolate shavings, or nuts

Instructions

  1. Make the Crust: Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar (if using), and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8–10 minutes until set. Remove from oven and let cool completely.
  2. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating. Add eggs one at a time, mixing well after each addition. Stir in sour cream (or Greek yogurt), vanilla extract, and flour if using. Finally, fold in the mashed ripe bananas until just combined to avoid overmixing.
  3. Bake the Cheesecake: Pour the prepared filling evenly over the cooled crust. Place the springform pan in a water bath by setting it in a larger pan filled with hot water halfway up the sides to prevent cracking. Bake in the preheated oven for 60–70 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  4. Cool and Chill: Remove the cheesecake from the oven and let it come to room temperature completely. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to set firmly.
  5. Add Toppings: Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with fresh banana slices, dollops of whipped cream, and any optional toppings such as caramel drizzle, crushed cookies, chocolate shavings, or nuts for added flavor and texture. Serve chilled.

Notes

  • Use ripe bananas with brown spots for the best natural sweetness and flavor infusion.
  • The optional flour in the filling helps stabilize the cheesecake and prevent cracking.
  • Using a water bath while baking prevents the cheesecake from drying out and helps maintain a creamy texture.
  • Allow the cheesecake to chill thoroughly to ensure clean slicing and optimal taste.
  • For a lighter alternative, substitute sour cream with Greek yogurt.
  • Let the crust cool completely before adding the filling to avoid a soggy base.
  • Make sure cream cheese is softened to room temperature for a smooth batter without lumps.

Nutrition

Keywords: banana cream cheesecake, banana cheesecake, creamy cheesecake, baked cheesecake, dessert, banana dessert

Find it online: https://liamjayne.com/banana-cream-cheesecake/