Banana Cream Cheesecake

There’s something profoundly magical about the way a perfect dessert can transform an ordinary meal into a feast for the senses. And today, I am beyond thrilled to share with you a recipe that does just that—our Banana Cream Cheesecake. This dessert is not just a treat; it’s a celebration of flavor, texture, and the joy of baking. From the creamy filling to the buttery crust, every bite is a testament to the love and care baked into it. Thank you for being here, and I can’t wait for you to try this!

Ingredients

the crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon cinnamon (optional)

For the filling:

• 3 ripe bananas, mashed
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Sliced bananas, for garnish

this Recipe

How to Make

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Mix well until the crumbs are evenly moistened.
3. Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake in the preheated oven for 7-8 minutes, then remove and let cool.

Creating the Filling

1. In a large mixing bowl, blend the cream cheese and sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
3. Fold in the mashed bananas until well incorporated.
4. Pour the filling into the cooled crust.
5. Bake for 50-55 minutes or until the center is just set and the surface looks mildly puffed.
6. Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Whipping the Topping

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Add powdered sugar and vanilla extract, and whip until stiff peaks form.
3. Spread or pipe the whipped cream over the cooled cheesecake.
4. Garnish with sliced bananas just before serving.

Helpful Tips

• To get the best flavor, use ripe, sweet bananas.
• Cool the cheesecake slowly in the oven to minimize the risk of cracking.
• For a crispier crust, bake the crust for an additional 3-5 minutes.

Substitutions/Variations

• Gluten-Free Crust: Use gluten-free graham crackers if you need to cater to gluten sensitivities.
• Chocolate Twist: Mix in a half cup of mini chocolate chips into the banana filling for a delightful chocolate banana version.

Frequently Asked Questions

Q: Can I make this cheesecake ahead of time? A: Absolutely! This cheesecake can be made up to two days in advance and stored in the refrigerator.

Q: How long will this cheesecake keep? A: Properly stored, it will last in the refrigerator for up to 5 days.

Storage Instructions

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• For longer storage, slice and freeze the cheesecake on a baking sheet, then wrap each slice tightly with plastic wrap and aluminum foil, and store in the freezer for up to 2 months.

More Relevant Recipes

• Chocolate Mousse Cake
• Pecan Pie Cheesecake

I hope you find as much joy in making and enjoying this Banana Cream Cheesecake as I have in sharing it with you. Here’s to many sweet moments ahead!

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