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Banana Cream Cheesecake

A delightful dessert combining creamy cheesecake with the tropical sweetness of ripe bananas. This indulgent treat is perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs Provides a crispy, buttery crust.
  • 0.25 cups sugar A touch of sweetness to enhance the crust.
  • 0.5 cups unsalted butter, melted Adds richness and helps bind the crust.
Filling Ingredients
  • 16 oz cream cheese, softened Creates the luscious, creamy texture.
  • 1 cups sugar Sweetness for the cheesecake filling.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 3 large eggs Essential for structure and richness.
  • 1 cups ripe bananas, mashed (about 2 medium) Provides natural sweetness and flavor.
  • 1 cups sour cream Adds creaminess and a subtle tang.
Topping Ingredients
  • 1 cups heavy whipping cream For a fluffy topping.
  • 0.25 cups powdered sugar Sweetens the whipped cream.
  • 2 ripe bananas sliced For decoration.
  • Fresh mint leaves For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9-inch springform pan.
  3. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
  4. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy.
  5. Add the vanilla extract and mix well. Add the eggs one at a time, mixing thoroughly after each addition.
  6. Fold in the mashed bananas and sour cream until fully combined.
Baking
  1. Pour the cheesecake filling over the crust in the springform pan and bake for 50-60 minutes, until the center is set but still slightly jiggly.
  2. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  3. After an hour, refrigerate the cheesecake for at least 4 hours or overnight.
Topping
  1. Before serving, whip the heavy cream with 1/4 cup powdered sugar until soft peaks form.
  2. Spread the whipped cream over the cheesecake, adding banana slices and mint leaves for garnish if desired.

Notes

Use room temperature cream cheese to prevent lumps. Ripe bananas are ideal for natural sweetness. Allow the cheesecake to cool gradually and refrigerate before serving to avoid cracks. Experiment with flavors!