Banana Cream Cheesecake

Emma

Food Blogger | Recipe Enthusiast🍲
Banana Cream Cheesecake recipe

Experience the blissful fusion of creamy cheesecake and ripe bananas. This was my grandma’s favorite recipe! Have you indulged in this delightful dessert yet?

Explore our classic favorite, Grandma’s Sour Cream Sugar Cookies, for a delightful treat

Banana Cream Cheesecake Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup sour cream
Banana Cream Cheesecake

Directions

  1. Preheat Oven: Set your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
  2. Create the Crust: In a bowl, blend graham cracker crumbs, melted butter, and 1/4 cup sugar. Firmly press this mixture into the bottom of the pan to form your crust.
  3. Cheese Mixture: In a large mixing bowl, whip the cream cheese until it’s smooth. Gradually add 1 cup sugar, continuing to beat it until it’s well incorporated.
  4. Add Eggs: Introduce the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract.
  5. Banana Infusion: Fold in the mashed bananas and sour cream, mixing until the batter is uniformly smooth.
  6. Pour and Bake: Transfer this batter over your crust in the pan. Bake for about 70-75 minutes, or until the center sets.
  7. Cooling Stage: Post baking, allow the cheesecake to cool inside the pan for 10 minutes. Use a knife to loosen the cake’s edge, then remove the springform pan’s sides.
  8. Chill and Serve: Let the cheesecake reach room temperature. Chill it in the refrigerator for at least 4 hours, ideally overnight, before serving.

Notes

  • For a nuttier crust, mix in a half cup of finely chopped pecans or walnuts into the crust mixture.
  • Enhance the banana flavor by drizzling a little banana syrup over the cheesecake before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 Slice
Calories: 504
Sugar: 36.4 g
Sodium: 315.5 mg
Fat: 32.3 g
Carbohydrates: 46.6 g
Protein: 8.3 g
Cholesterol: 156.7 mg

FAQs

Q: Can I make this cheesecake gluten-free? A: Yes, simply use gluten-free graham crackers for the crust.

Q: What’s the best way to mash bananas? A: Use a fork or potato masher for best results. Overripe bananas mash more easily and add natural sweetness.

Q: Can I freeze this cheesecake? A: Absolutely! Wrap the cheesecake tightly in plastic wrap and freeze. Thaw in the refrigerator before serving.

Enjoy your delectable Banana Cream Cheesecake, a dessert that’s bound to be a crowd-pleaser! 🍌🍰

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Banana Cream Cheesecake recipe

Banana Cream Cheesecake

Experience the blissful fusion of creamy cheesecake and ripe bananas. This was my grandma’s favorite recipe! Have you indulged in this delightful dessert yet?

  • Total Time: 95 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup sour cream

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
  2. Create the Crust: In a bowl, blend graham cracker crumbs, melted butter, and 1/4 cup sugar. Firmly press this mixture into the bottom of the pan to form your crust.
  3. Cheese Mixture: In a large mixing bowl, whip the cream cheese until it’s smooth. Gradually add 1 cup sugar, continuing to beat it until it’s well incorporated.
  4. Add Eggs: Introduce the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract.
  5. Banana Infusion: Fold in the mashed bananas and sour cream, mixing until the batter is uniformly smooth.
  6. Pour and Bake: Transfer this batter over your crust in the pan. Bake for about 70-75 minutes, or until the center sets.
  7. Cooling Stage: Post baking, allow the cheesecake to cool inside the pan for 10 minutes. Use a knife to loosen the cake’s edge, then remove the springform pan’s sides.
  8. Chill and Serve: Let the cheesecake reach room temperature. Chill it in the refrigerator for at least 4 hours, ideally overnight, before serving.

Notes

  • Consider adding chopped nuts to the crust for a nutty flavor.
  • Drizzle banana syrup on top before serving for extra flavor.
  • Store leftovers refrigerated in an airtight container for up to 5 days.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 504
  • Sugar: 36.4 g
  • Sodium: 315.5 mg
  • Fat: 32.3 g
  • Carbohydrates: 46.6 g
  • Protein: 8.3 g
  • Cholesterol: 156.7 mg

Keywords: Banana, Cheesecake, Cream Cheese, Dessert, Baking