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Banana Cream Cheesecake

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This luscious banana cream cheesecake features a graham cracker crust, a creamy banana-infused filling, and a whipped cream topping crowned with fresh banana slices. It’s the ultimate dessert for banana lovers, offering the perfect blend of creamy, fruity sweetness with a rich, decadent texture.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Banana Cream Topping:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 bananas, sliced

Instructions

  • Preheat Oven and Prepare Pan:
    • Preheat your oven to 325°F (163°C).
    • Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
  • Make the Crust:
    • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
    • Mix until the crumbs are evenly coated.
    • Press the mixture firmly into the bottom of the prepared springform pan. Set aside.
  • Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Add the granulated sugar and beat until well combined.
    • Beat in the eggs, one at a time, ensuring each is fully incorporated.
    • Mix in the mashed bananas and vanilla extract.
    • Add the sour cream and heavy cream, and beat until the mixture is smooth.
  • Bake the Cheesecake:
    • Pour the cheesecake filling over the prepared crust.
    • Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
    • Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
    • Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
    • Remove from the oven and cool completely at room temperature.
    • Refrigerate for at least 4 hours or overnight.
  • Make the Banana Cream Topping:
    • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread the whipped cream over the chilled cheesecake.
    • Arrange the sliced bananas on top of the whipped cream.
  • Serve:
    • Serve chilled and enjoy the creamy, fruity bliss!

Notes

  • If you prefer a stronger banana flavor, you can add a bit of banana extract to the filling.
  • For a more decorative topping, you can drizzle some caramel sauce over the bananas before serving.
  • This cheesecake can be made ahead of time and refrigerated overnight for a more firm consistency.

Nutrition

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