Banana Cheesecake

Written by
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.
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Kristina Vanni
Updated 03/06/20
Banana Cheesecake

The Spruce / Kristina Vanni
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Chill: 12 hrs
  • Yield: 1 cake (12 slices)

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 cheesecake 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.

Ingredients

  • For the Crust:
  • 2 cups graham cracker crumbs (finely-crushed)
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup granulated sugar
  • For the Filling:
  • 2 (8-ounce) packages cream cheese (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup sour cream
  • 4 large eggs
  • 1 1/2 cups mashed overripe bananas (about 4 large bananas)
  • 2 teaspoons freshly squeezed lemon juice
  • Garnish: whipped cream, fresh banana slice, ground cinnamon

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Banana Cheesecake
    The Spruce / Kristina Vanni

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

    Banana Cheesecake
    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 or place the springform pan on a rimmed baking sheet. 

    Banana Cheesecake
    The Spruce / Kristina Vanni

  4. Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth. 

    Banana Cheesecake
    The Spruce / Kristina Vanni

  5. Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top. 

    Banana Cheesecake
    The Spruce / Kristina Vanni

  6. Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving. 

    Banana Cheesecake
    The Spruce / Kristina Vanni

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

    Banana Cheesecake
    The Spruce / Kristina Vanni

  8. Serve and enjoy!

Tip

  • Graham cracker crumbs can be made by placing sheets of graham crackers into a food processor and pulsing until a fine powder is formed. Alternately, 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.