Description
A rich and creamy Banana Cream Cheesecake with a buttery graham cracker crust, smooth banana-infused cheesecake filling, and a light whipped topping—classic comfort dessert with a tropical twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 banana, sliced (for topping)
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the pan.
- Bake crust for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in mashed bananas, sour cream, and vanilla extract.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–55 minutes until center is just set.
- Turn off oven, crack the door, and cool cheesecake inside for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream and banana slices before serving.
Notes
- Use ripe bananas for the best flavor.
- Chill overnight for clean slices.
- Brush banana slices with lemon juice to prevent browning.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American