Description
Creamy banana cream cheesecake delights dessert enthusiasts with its rich, velvety texture and irresistible flavor profile. Indulgent layers of smooth cream cheese and ripe bananas promise a heavenly experience you won’t forget.
Ingredients
Scale
Banana Cream Cheesecake Ingredients:
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup (113 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 3 packages (8 ounces / 226 grams each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.25 cup heavy cream
Topping Ingredients:
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 bananas, sliced
Instructions
- Preheat the oven to 325F (163C) and prepare a 9-inch springform pan by greasing and wrapping the exterior with aluminum foil to prevent water seepage.
- Create the graham cracker crust by blending crumbs, sugar, and melted butter until uniformly moistened.
- Firmly compress the crust mixture into the bottom of the prepared pan, ensuring an even, compact layer.
- In a spacious mixing bowl, whip cream cheese until silky and uniform in texture.
- Gradually incorporate sugar, beating until thoroughly integrated.
- Introduce eggs individually, mixing completely after each addition to maintain a smooth consistency.
- Fold in mashed bananas and vanilla extract, blending gently but thoroughly.
- Incorporate sour cream and heavy cream, beating until the filling achieves a luxurious, velvety consistency.
- Transfer the cheesecake filling over the prepared crust, spreading evenly.
- Position the springform pan inside a larger roasting pan and fill with hot water halfway up the pan’s sides.
- Bake for 60-70 minutes, monitoring until the center sets and edges develop a light golden hue.
- Switch off the oven, leaving the cheesecake inside with the door slightly ajar for one hour to prevent cracking.
- Allow the cheesecake to cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to achieve optimal texture.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Generously spread the whipped cream across the chilled cheesecake surface.
- Artfully arrange banana slices atop the cream layer.
- Serve well-chilled for a decadent, creamy dessert experience.
Notes
- Use a water bath to create a moist, even baking environment that helps prevent cheesecake surface cracks and ensures smooth, creamy texture.
- Let cream cheese, eggs, and sour cream sit at room temperature for 30-45 minutes before mixing to achieve a lump-free, silky-smooth filling.
- Adjust banana flavor by using very ripe, dark spotted bananas for deeper sweetness or slightly less ripe bananas for milder taste.
- Swap graham cracker crumbs with gluten-free cookie crumbs or ground almonds to make the recipe suitable for gluten-sensitive individuals.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 409 kcal
- Sugar: 29 g
- Sodium: 235 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg