Banana Cheesecake

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 09/27/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Banana Cheesecake

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 60 mins
Chill: 5 hrs
Total: 6 hrs 15 mins
Servings: 12 slices
Yield: 1 cheesecake
Nutrition Facts (per serving)
403 Calories
27g Fat
37g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 403
% Daily Value*
Total Fat 27g 34%
Saturated Fat 15g 73%
Cholesterol 129mg 43%
Sodium 213mg 9%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 26g
Protein 6g
Vitamin C 3mg 14%
Calcium 77mg 6%
Iron 1mg 5%
Potassium 220mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are so many things to love about this easy banana cheesecake, but the best part? It tastes like banana bread. The cheesecake begins with a classic graham cracker crust, but the filling is made extra special with the addition of mashed overripe bananas whipped into the batter. That signature banana flavor is infused into every bite.

Once the cheesecake is ready to serve, each slice can be topped with a dollop of whipped cream, a slice of fresh banana, and a dusting of ground cinnamon. That little extra flourish continues the banana bread flavor experience in this dessert.

Next time you discover overripe bananas on your countertop, remember that banana bread isn't your only option. This banana cheesecake is the perfect solution.

"The banana cheesecake was delicious and loaded with banana flavor. I baked the cheesecake in a 9-inch springform pan and it was perfectly baked with a slight wobble in the center in about 55 minutes. It's a great dessert for banana lovers!" —Diana Rattray

Banana Cheesecake/tester image
A Note From Our Recipe Tester

Ingredients

For the Crust:

  • 2 cups finely crushed graham cracker crumbs from about 15 full-sheet graham crackers

  • 1/2 cup (4-ounces) unsalted butter, melted

  • 1/4 cup granulated sugar

For the Filling:

  • 16 ounces cream cheese, softened

  • 3/4 cup granulated sugar

  • 3/4 cup sour cream, room temperature

  • 4 large eggs, room temperature

  • 1 1/2 cups mashed overripe bananas, about 3 large

  • 2 teaspoons freshly squeezed lemon juice

  • Whipped cream, for serving, optional

  • Fresh banana slices, for serving, optional

  • Ground cinnamon, for garnish, optional

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

    Banana cheesecake ingredients
    The Spruce / Kristina Vanni

  2. In a large bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir to blend.

    Mix crushed graham crackers, melted butter, and granulated sugar for pie crust
    The Spruce / Kristina Vanni

  3. Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan. To prevent leaks, line the outside of the pan with aluminum foil and place the springform pan on a rimmed baking sheet. 

    Banana cheesecake graham cracker crust in springform pan
    The Spruce / Kristina Vanni

  4. Make the filling. In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, mashed bananas, and lemon juice; beat until just smooth and well blended; do not overbeat. 

    Banana cheesecake filling ingredients
    The Spruce / Kristina Vanni

  5. Pour the mixture into the prepared pan and bake for 50 to 60 minutes, or until the filling is set with a slight wobble in the center. 

    Batter is poured into the springform pan
    The Spruce / Kristina Vanni

  6. Cool completely to room temperature, about 1 hour. Wrap in plastic wrap and chill for at least 4 hours or up to overnight before serving. 

    Cool baked banana cheesecake at room temperature
    The Spruce / Kristina Vanni

  7. Garnish individual servings with whipped cream, fresh banana slices, and a dusting of ground cinnamon, if desired. Serve and enjoy.

    Banana cheesecake with toppings
    The Spruce / Kristina Vanni

Tips

  • Overbeating the cheesecake filling can add air that will cause it to crack or puff up and then fall when it cools. Room temperature ingredients blend more smoothly than cold ingredients.
  • To bring eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
  • Avoid overbaking. When the cheesecake is done, there should be about 2 inches of wobble in the center of the cheesecake.
  • Graham cracker crumbs can be made by placing sheets of graham crackers into a food processor and pulsing until a fine powder is formed. Alternatively, some grocery stores sell boxes of graham crackers already processed into crumbs for your convenience.
  • When pressing a graham cracker crust into a springform pan, start by simply using your fingers to distribute the moistened graham cracker crumbs across the bottom of the pan and up the sides. In order to get the crust even and flat, you can use the bottom of a drinking glass to press it out the rest of the way. Don't worry about getting the crust on the sides of the pan perfectly even. A more rustic look adds to the charm of the cheesecake.

Recipe Variations

  • For a flavor similar to banana pudding, make the crust with 2 cups of vanilla wafer crumbs (about 45 vanilla wafers) and garnish with whipped cream and vanilla wafers along with the banana slices.
  • Make the crust with cinnamon graham crackers for a warm spice flavor.

How to Store Banana Cheesecake

  • Once the cheesecake has cooled to room temperature, wrap the pan tightly in plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight. When chilled and firm, carefully remove the sides of the springform pan and serve.
  • Wrap leftover cheesecake in plastic wrap or put it in an airtight container and refrigerate it for up to 3 to 4 days.
  • To freeze cheesecake, place slices on a baking sheet and freeze until solid. Wrap cheesecake slices in plastic wrap and place them in an airtight container. Label with the name and date and freeze for up to 2 months. Defrost the cheesecake in the fridge for 6 to 8 hours or overnight.

What if I don't have a springform pan?

Although most cheesecake recipes call for a springform pan, you can use something else. A springform pan's advantage is presentation—when the ring is released, the sides of the cake are revealed. A good substitute is a disposable foil pan since you can cut off the sides, but if appearance is not important to you, you can bake the cheesecake in a cake pan or pie plate. If using a pie plate, you need to keep two things in mind: First, if it is shallower than a springform pan, decrease the ingredients so the cake will fit; and second, if using glass you will need to lower the oven temperature by 25 degrees as glass will retain more heat.