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Decadent Banana Cream Cheesecake

A rich, baked cheesecake with a buttery graham cracker crust, a creamy, banana-infused filling, and a topping of whipped cream and fresh banana slices.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Banana Cream Filling
  • 3 packages full-fat cream cheese 8 oz each, softened to room temperature
  • 1.5 cups granulated sugar
  • 0.5 cup sour cream or Greek yogurt full-fat
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup ripe bananas mashed (about 2-3 medium)
  • 0.5 tsp banana extract optional
  • 1 pinch salt
For Topping & Garnish
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 2 fresh bananas sliced, for topping
  • cinnamon or nutmeg for dusting

Equipment

  • 9-inch springform pan
  • Hand mixer or stand mixer
  • Large mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan. Bake 8-10 minutes; cool.
  2. Beat softened cream cheese until smooth and airy. Add 1.5 cups sugar, sour cream, vanilla, and extracts; mix until thick and viscous.
  3. Gently fold in mashed bananas. Add eggs one at a time, beating on low speed until *just* incorporated.
  4. Pour filling into crust. Bake for 55-70 minutes, until edges are set but center still jiggles slightly.
  5. Turn off oven. Prop door open and let cheesecake cool slowly inside for 1 hour to prevent cracks.
  6. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or overnight, until completely set and heavy.
  7. Make topping: Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Before serving, spread/pipe whipped cream over the chilled cheesecake. Garnish with fresh banana slices and a dusting of cinnamon/nutmeg.

Notes

Ensure cream cheese is fully room temperature for a lump-free filling. Do not overmix after adding the eggs. Top with fresh bananas just before serving, as they will brown quickly.