Description
A dreamy dessert that blends the creamy elegance of cheesecake with sweet bananas for a melt-in-your-mouth experience.
Ingredients
Scale
- 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
- Optional garnishes: chocolate shavings, extra graham cracker crumbs, cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt.
- Mix in melted butter and press the mixture into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes until lightly golden brown. Set aside to cool.
- Reduce oven temperature to 325°F (160°C). Beat the cream cheese in a stand mixer until smooth and creamy.
- Gradually add the sugar and flour, mixing until combined. Fold in vanilla extract.
- Add eggs one at a time, mixing on low until just combined. Gently fold in sour cream and mashed bananas.
- Pour the filling over the cooled crust, tap to release air bubbles, and prepare a water bath by placing the springform pan in a larger roasting pan with hot water.
- Bake the cheesecake for 60-75 minutes until set edges and slightly wobbly center.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
- Let it cool completely on a wire rack for 1-2 hours, then refrigerate for at least 6 hours or overnight.
- Toss banana slices with lemon juice, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Run a knife around the edge of the pan and release the sides. Arrange banana slices on top, dollop with whipped cream.
- Garnish as desired and refrigerate for another 30 minutes before serving.
Notes
Use room temperature ingredients for best results. Chill overnight for enhanced flavors.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: banana cheesecake, dessert, creamy cheesecake, easy cheesecake, banana dessert