Description
Description A nostalgic and elegant banana cream cheesecake that blends ripe banana warmth with classic cheesecake richness, perfect for family gatherings or cozy afternoons.
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- Pinch of salt (for crust)
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract (for filling)
- ¼ teaspoon salt (for filling)
- 4 large eggs, room temperature
- ½ cup full-fat sour cream, room temperature
- 2 ripe, but firm medium bananas, mashed (about ¾ cup )
- 4 – 5 medium ripe, but firm bananas (for topping)
- 1½ cups heavy cream, chilled
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract (for topping)
- 1 tablespoon fresh lemon juice (for banana slices)
- Optional: chocolate shavings, extra graham cracker crumbs, cinnamon
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Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and salt in a bowl. Add melted butter and press into the pan.
- Bake crust for 8–10 minutes; then cool slightly.
- Reduce oven temperature to 325°F (160°C). Beat cream cheese until smooth, then add sugar, flour, and salt.
- Add eggs one at a time, mixing on low speed. Fold in sour cream and mashed bananas.
- Pour filling over cooled crust and prepare a water bath. Bake for 60–75 minutes until the center wobbles slightly.
- Turn off the oven, leave the cheesecake inside for 1 hour, then cool completely.
- Chill in the refrigerator for at least 6 hours or overnight.
- Prepare banana topping with lemon juice and whipped cream.
- Assemble cheesecake with banana slices and whipped cream before serving.
Notes
- Notes
- For best texture, use room-temperature ingredients and avoid overmixing eggs. Chill overnight to improve slicing and flavor.