Banana Cream Cheesecake
Banana cream cheesecake with ripe bananas baked into a smooth cheesecake filling and topped with whipped cream.
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 2 ripe bananas mashed
- 4 large eggs
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- Fresh banana slices for topping
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
- Bake crust for 10 minutes and set aside to cool.
- Beat cream cheese until smooth. Add sugar and flour and mix until combined.
- Mix in sour cream, vanilla, and mashed bananas.
- Add eggs one at a time, mixing on low speed after each addition.
- Pour filling over crust and smooth the top.
- Bake for about 70 minutes, until center is set but slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool for 30 minutes inside oven.
- Cool completely, then refrigerate at least 4 hours or overnight.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream and fresh banana slices before serving.
Notes
Use ripe bananas for best flavor. Add banana slices just before serving to prevent browning.