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Banana Cream Cheesecake

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Banana Cream Cheesecake is a luscious, creamy dessert that combines the classic flavors of banana cream pie with the rich, smooth texture of cheesecake. With a buttery graham cracker crust, a silky banana cheesecake filling, and a whipped cream topping, this indulgent treat is perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup mashed ripe bananas (about 1 large banana)
  • 1 tbsp cornstarch

For the Topping:

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 ripe bananas, sliced (for garnish)
  • Crushed graham crackers (optional, for garnish)

Instructions

  • Prepare the Crust:
    • Preheat the oven to 325°F (165°C).
    • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  • Make the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
    • Mix the mashed banana with the cornstarch until smooth, then fold it into the cheesecake batter.
  • Bake the Cheesecake:
    • Pour the filling over the prepared crust and smooth the top.
    • Place the springform pan in a water bath or on a baking sheet to prevent cracking. Bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  • Chill the Cheesecake:
    • Remove the cheesecake from the oven, cool to room temperature, and refrigerate for at least 4 hours, preferably overnight.
  • Prepare the Whipped Cream Topping:
    • In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Assemble and Garnish:
    • Spread or pipe the whipped cream over the chilled cheesecake. Garnish with banana slices and crushed graham crackers if desired.
  • Serve:
    • Slice and serve cold. Enjoy the creamy banana goodness!

Notes

  • To prevent browning, toss the banana slices in lemon juice before using them as a garnish.
  • For a more pronounced banana flavor, add a few drops of banana extract to the filling.
  • Cheesecake can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.

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Find it online: https://masonrecipes.com/banana-cream-cheesecake/