Description
This Banana Cream Cheesecake combines a creamy, luscious filling with ripe bananas and a buttery graham cracker crust. Perfectly baked in a water bath for a silky texture, it’s a delightful dessert that’s easy to make and sure to impress. Topped with fresh banana slices and whipped cream, this cheesecake is a delicious way to enjoy a classic favorite with a tropical twist.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar (optional)
- 6 tbsp unsalted butter, melted
Filling
- 2 ripe bananas, mashed
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- Optional: 1-2 tbsp all-purpose flour (for stability)
Toppings (Optional)
- Fresh banana slices
- Whipped cream
- Caramel drizzle
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, optional sugar, and melted butter until the mixture holds together when pressed. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8–10 minutes until slightly golden, then remove and let it cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the sour cream or Greek yogurt, vanilla extract, and mashed bananas until fully combined. If desired, gently fold in 1-2 tablespoons of flour for extra stability in the cheesecake.
- Bake in a water bath: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Place the pan inside a larger baking dish filled with hot water reaching halfway up the sides of the springform pan. Carefully transfer to the oven and bake at 325°F (163°C) for 60–70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about one hour to prevent cracking and allow it to set gently. Afterward, remove the cheesecake from the water bath and let it reach room temperature.
- Chill thoroughly: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavors.
- Add toppings and serve: Before serving, garnish the cheesecake with whipped cream, fresh banana slices, and a drizzle of caramel if desired. Slice into 12 portions and enjoy!
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Optional sugar in the crust adds extra sweetness but can be omitted if preferred.
- To avoid cracks, do not overbake the cheesecake and allow it to cool slowly in the oven.
- The water bath helps create a moist environment, ensuring a creamy texture.
- Adding a small amount of flour to the filling can improve the cheesecake’s stability without altering flavor.
- Store leftovers covered in the refrigerator for up to 3-4 days.
