Banana Cream Cheesecake


Banana Cream Cheesecake


For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Cheesecake Filling:

4 ripe bananas, mashed (about 2 cups)

3 (8-ounce) packages cream cheese, softened

1 1/4 cups granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/4 cup all-purpose flour

For the Banana Cream Topping:

2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

2 ripe bananas, thinly sliced

Lemon juice (to prevent browning)


Preheat the Oven: Preheat your oven to 325°F (163°C).

Prepare the Crust: Combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press into the bottom of a 9-inch springform pan.

Prepare the Filling: Beat cream cheese until smooth. Add mashed bananas, granulated sugar, vanilla extract, and eggs. Stir in flour.

Bake the Cheesecake: Pour filling over crust and bake for 60-70 minutes. Let cool in the oven.

Prepare the Topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff. Toss banana slices in lemon juice.

Assemble the Cheesecake: Spread banana slices and whipped cream on cooled cheesecake.

Chill and Serve: Refrigerate for at least 4 hours or overnight.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 4 hours 40 minutes | Kcal: 540 kcal | Servings: 8 servings

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