Description
This luscious banana cream cheesecake blends creamy cheesecake with ripe bananas and a buttery graham cracker crust. It’s a delightful dessert that’s perfect for any occasion, offering a sweet and tropical flavor in every bite.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
For the Topping:
- 2 ripe bananas, sliced
- 1 cup whipped cream
- Chocolate shavings or nuts (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes until golden, then let cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until combined. Stir in vanilla, sour cream, and mashed bananas. Add eggs one at a time, mixing just until blended.
- Bake the Cheesecake: Pour the filling into the cooled crust. Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for about 1 hour.
- Chill: After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Add Toppings: Before serving, top with sliced bananas and whipped cream. Optionally, garnish with chocolate shavings or nuts.
Notes
- For best results, use room temperature ingredients to achieve a smooth batter.
- Avoid slicing bananas until just before serving to prevent browning.
- This cheesecake can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g