Banana Cream Cheesecake
A luscious, creamy dessert that combines the tanginess of cheesecake with the sweet flavor of ripe bananas. Perfect for any occasion, this dessert is guaranteed to be a crowd-pleaser.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 2 bananas, sliced for garnish
- Vanilla wafers (optional) for garnish
Instructions
- Preheat and Prepare the Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly.
- Make the Crust: In a medium bowl, combine vanilla wafer crumbs, melted butter, and 2 tablespoons sugar. Stir until evenly moistened.
- Press the Crust: Press the mixture firmly into the bottom of the springform pan to form an even crust.
- Bake the Crust: Bake for 10 minutes. Remove and let it cool while you prepare the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add Mashed Bananas: Fold in the mashed ripe bananas.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Sour Cream and Flavors: Mix in the sour cream, 1 teaspoon vanilla extract, and 1/4 cup heavy cream until the batter is smooth.
- Pour the Mixture: Pour the filling into the cooled crust.
- Bake the Cheesecake: Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven for 1 additional hour to cool gradually.
- Prepare the Whipped Cream: In a separate bowl, beat the 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Chill and Set: After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 5 hours until firm.
- Garnish and Serve: Once chilled, spread the whipped cream on top. Garnish with sliced bananas and optional vanilla wafers.
Notes
Ensure the springform pan is well greased to prevent the cheesecake from sticking.
For best results, use ripe bananas for maximum sweetness and flavor.
Letting the cheesecake chill for at least 5 hours ensures it sets properly.
Leftovers can be stored in the refrigerator for up to 3 days.
For best results, use ripe bananas for maximum sweetness and flavor.
Letting the cheesecake chill for at least 5 hours ensures it sets properly.
Leftovers can be stored in the refrigerator for up to 3 days.