Banana Cream Cheesecake

Why You’ll Love This Recipe

Banana Cream Cheesecake combines the best of two worlds: the rich and velvety texture of a cheesecake with the comforting flavor of a banana cream pie. The graham cracker crust adds a crunch that contrasts beautifully with the silky smooth filling. It’s the perfect dessert for those who crave something a little different but just as delicious as the classic banana cream pie. It’s rich, indulgent, and guaranteed to be a crowd-pleaser!

Ingredients

For the Crust:

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

For the Cheesecake Filling:

• 3 ripe bananas, mashed
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until everything is well coated.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Bake for 8-10 minutes or until lightly golden. Let it cool completely.

For the Cheesecake Filling:

1. Prepare the bananas: Mash the bananas in a bowl until smooth. Set aside.
2. In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
3. Add in the mashed bananas and vanilla extract. Beat until fully combined.
4. In a separate bowl, whip the heavy cream and sugar until stiff peaks form.
5. Gently fold the whipped cream into the banana mixture until smooth and fluffy.
6. Pour the filling into the cooled crust and smooth the top.
7. Refrigerate the cheesecake for at least 4 hours or overnight for best results.

Servings and Timing

• Servings: This recipe serves 8-10 people.
• Preparation Time: 15 minutes
• Cooking Time (Crust): 8-10 minutes
• Chill Time: 4 hours minimum (overnight preferred)
• Total Time: 4 hours and 15 minutes (plus chilling time)

Variations

• Topping: Add a layer of sliced bananas on top of the cheesecake before refrigerating, or top it with whipped cream and banana slices for extra flair.
• Crust Options: For a different twist, use crushed vanilla wafers or even Oreo crumbs for the crust.
• Chocolate Lovers: For a chocolate banana cheesecake, drizzle some melted chocolate or cocoa powder over the top after it’s set.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze this cheesecake for up to a month. Be sure to wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the fridge before serving.

FAQs

Can I use frozen bananas for the filling?

It’s best to use fresh bananas to get the right texture. Frozen bananas may make the cheesecake too watery.

Can I make this ahead of time?

Yes! This cheesecake needs a few hours to chill and set, so making it the day before is perfect.

Can I use a different type of crust?

Yes, you can swap the graham cracker crust for a cookie crust or even a pre-made cheesecake crust.

How do I prevent the cheesecake from cracking?

Make sure the cheesecake is chilled properly and avoid overmixing the filling. Let it set in the fridge for at least 4 hours.

How do I know when the cheesecake is fully set?

It should feel firm to the touch but still have a slight wobble in the middle. If you gently press it, it should hold its shape.

Can I make this without a springform pan?

Yes, you can use a regular pie dish or a deep-dish tart pan, but it may be harder to remove the cheesecake if you’re not using a springform.

Can I substitute the whipped cream with cool whip?

Yes, Cool Whip can be used as a substitute for the homemade whipped cream.

Is there an alternative to heavy cream?

You can use half-and-half for a lighter version, though the texture may not be as creamy.

Can I add nuts to the crust?

Yes, you can add chopped walnuts or pecans to the crust mixture for an added crunch.

Can I freeze the leftovers?

Yes, you can freeze the cheesecake for up to a month. Just make sure it’s tightly wrapped to avoid freezer burn.

Conclusion

Banana Cream Cheesecake is the dessert you didn’t know you needed but will quickly become a favorite. The rich banana flavor, smooth texture, and buttery graham cracker crust come together to create a delightful treat. Perfect for any occasion, this cheesecake is sure to impress your guests and satisfy your sweet tooth. Give it a try, and enjoy every creamy bite!

---