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Delightful Banana Cream Cheesecake Recipe

Banana Cream Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • Crust: 1 ½ cups graham cracker crumbs
  • Crust: ½ cup unsalted butter melted
  • Filling: 24 ounces cream cheese softened
  • Filling: 1 cup granulated sugar
  • Filling: 3 large eggs
  • Filling: 3 large ripe bananas mashed
  • Filling: 1 teaspoon vanilla extract
  • Topping: 1 cup heavy whipping cream
  • Topping: 2 tablespoons powdered sugar
  • Garnish: 1 banana sliced
  • Garnish: ¼ cup chocolate shavings optional

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter.
  2. Press the mixture into the bottom of a 9-inch springform pan.
  3. Preheat the oven to 325°F (160°C).
  4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  5. Add the eggs, one at a time, mixing thoroughly after each addition.
  6. Mix in the mashed bananas and vanilla extract until well combined.
  7. Pour the filling over the prepared crust.
  8. Bake for 55–65 minutes or until the edges are set but the center is slightly wobbly.
  9. Turn off the oven and crack the door, allowing the cheesecake to cool slowly.
  10. Refrigerate the cheesecake for at least 4 hours or overnight.
  11. Whip the heavy cream with powdered sugar until soft peaks form.
  12. Spread the whipped cream over the cooled cheesecake and garnish with banana slices and chocolate shavings.
  13. Slice and serve your banana cream cheesecake.