This Banana Cream Cheesecake combines creamy banana flavor with a classic cheesecake texture. A graham cracker crust, smooth banana cheesecake filling, and a topping of whipped cream, caramel sauce, and fresh banana slices make it an irresistible dessert that’s perfect for any occasion.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 3 ripe bananas, mashed
- 1/4 cup cornstarch
- 1/2 cup banana pudding mix
For Garnish:
- Whipped cream
- Banana slices
- Caramel sauce
Instructions
1️⃣ Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
2️⃣ Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy whipping cream until fully combined.
3️⃣ Add the Banana Mixture:
- In a separate bowl, combine the mashed bananas, cornstarch, and banana pudding mix until well blended.
- Fold this banana mixture into the cream cheese batter until evenly combined.
4️⃣ Bake the Cheesecake:
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
5️⃣ Chill and Garnish:
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
- Before serving, top the cheesecake with whipped cream, fresh banana slices, and a drizzle of caramel sauce for an extra touch of indulgence.
FAQs
Q: Can I use frozen bananas instead of fresh ones?
Yes, you can use frozen bananas if fresh ones are unavailable. Thaw them completely and drain any excess liquid before mashing.
Q: How long will the cheesecake stay fresh?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months.
Q: Do I need a water bath to bake this cheesecake?
A water bath is optional but helps prevent cracking. If using one, wrap the springform pan in foil, place it in a larger pan, and fill with about 1 inch of hot water.
Q: Can I omit the banana pudding mix?
The banana pudding mix adds extra banana flavor and a creamy texture. If you prefer to skip it, add an additional 1/4 cup of granulated sugar and 1/4 cup of cornstarch to maintain texture.
Q: What other toppings can I use besides caramel sauce?
You can use chocolate sauce, crushed nuts, or a sprinkle of cinnamon for added flavor.
Recipe Notes
- Prevent Cracks: Cooling the cheesecake in the oven with the door slightly open reduces the chance of cracking.
- Cutting Tips: For cleaner slices, run a knife under warm water, wipe it dry, and slice. This method works well for creamy cheesecakes.
- Banana Ripeness: For the best flavor, use very ripe bananas, as they are naturally sweeter and add more banana essence to the cheesecake.
Conclusion
This Luscious Banana Cream Cheesecake is a dream for cheesecake lovers who also enjoy tropical flavors. With its creamy, smooth banana filling, rich graham cracker crust, and perfect balance of whipped cream and caramel topping, it’s an ideal dessert for any gathering or family treat. Enjoy the flavors of banana cream pie in a delectable cheesecake form that’s sure to please everyone!
Additional Details:
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 servings
- Calories: 480 kcal per serving