|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 26g|
|Vitamin C 3mg||14%|
|*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.|
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
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
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
In a large bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir to blend.
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.
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.
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.
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.
Garnish individual servings with whipped cream, fresh banana slices, and a dusting of ground cinnamon, if desired. Serve and enjoy.
- 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.
- 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.