Description
This creamy and luscious Banana Cheesecake features a buttery graham cracker crust paired with a smooth banana-infused cream cheese filling. Baked in a water bath for perfect texture, it’s topped optionally with fresh banana slices, caramel sauce, or whipped cream for an irresistible dessert ideal for gatherings or special treats.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 16 ounces (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large ripe bananas, mashed
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
For the Topping (Optional):
- Sliced bananas
- Caramel sauce or chocolate drizzle
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. The mixture should resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake for 8–10 minutes, then let it cool while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the mashed bananas, sour cream, vanilla extract, and lemon juice. Mix until fully incorporated. Beat in the eggs one at a time on low speed, avoiding overmixing to prevent air bubbles that can cause cracks.
- Assemble and Bake: Pour the banana filling over the cooled crust, smoothing the top with a spatula. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath. Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center jiggles slightly.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Remove the cheesecake from the water bath, let it cool to room temperature, then refrigerate for at least 6–8 hours or overnight.
- Add Toppings and Serve: Before serving, top with sliced bananas, caramel sauce, or whipped cream for extra flair. Slice and enjoy your creamy, luscious banana cheesecake!
Notes
- Using ripe bananas ensures maximum sweetness and flavor in the filling.
- Do not overbeat the eggs to avoid cracks in the cheesecake surface.
- Wrapping the pan with foil prevents water from the bath from leaking into the cheesecake.
- Chill the cheesecake thoroughly to achieve the best texture and flavor.
- Optional toppings add visual appeal and extra flavor but are not necessary for a delicious result.
