Description
A rich and creamy Banana Cream Cheesecake featuring a buttery graham cracker crust, smooth banana-infused cream cheese filling, and topped with fresh banana slices and whipped cream. Perfectly baked for a luscious dessert that’s both comforting and elegant.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs (or vanilla wafers)
- ¼ cup granulated sugar (optional)
- 6 tbsp unsalted butter, melted
Filling
- 2 ripe bananas, mashed
- 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)
Toppings
- Fresh banana slices
- Whipped cream
- Optional: caramel drizzle, crushed cookies, chocolate shavings, or nuts
Instructions
- Make the Crust: Preheat oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool completely.
- Prepare the Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and mix until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, vanilla extract, and flour if using, then fold in the mashed bananas gently until just blended.
- Bake the Cheesecake: Pour the banana cream cheese filling over the cooled crust and spread evenly. Place the springform pan in a water bath by setting it inside a larger pan filled with hot water about halfway up the sides of the pan. Bake for 60–70 minutes. The edges should be set, but the center will remain slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and cool it to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or preferably overnight to allow it to fully set and flavors to meld. Carefully remove the sides of the springform pan before serving.
- Add Toppings: Just before serving, top the cheesecake with fresh banana slices and a generous amount of whipped cream. Optionally drizzle caramel sauce or sprinkle crushed cookies, chocolate shavings, or nuts for extra texture and flavor. Serve chilled and enjoy!
Notes
- Using ripe bananas is essential for natural sweetness and banana flavor.
- The optional flour in the filling adds stability but can be omitted for a lighter texture.
- A water bath helps prevent cracks and ensures even baking.
- Letting the cheesecake cool gradually in the oven prevents sudden temperature changes and cracking.
- Store leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12th of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: Banana cream cheesecake, banana cheesecake recipe, creamy cheesecake, banana dessert, homemade cheesecake
