Banana Cream Cheesecake

Banana Cream Cheesecake


For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Banana Cheesecake Filling:
4 ripe bananas, mashed (about 2 cups)
3 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup all-purpose flour

For the Banana Cream Topping:

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, thinly sliced
Lemon juice (to prevent browning)


Preheat the Oven: Preheat your oven to 325°F (163°C).
Prepare the Crust: Combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
Prepare the Filling: Beat cream cheese until smooth. Add mashed bananas, granulated sugar, vanilla extract, and eggs. Stir in flour.
Bake the Cheesecake: Pour filling over crust and bake for 60-70 minutes. Let cool in the oven.
Prepare the Topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff. Toss banana slices in lemon juice.
Assemble the Cheesecake: Spread banana slices and whipped cream on cooled cheesecake.
Chill and Serve: Refrigerate for at least 4 hours or overnight.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 4 hours 40 minutes | Kcal: 540 kcal | Servings: 8 servings

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