Banana Cream Cheesecake Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs 🍪
- 1/4 cup granulated sugar 🍚
- 1/2 cup unsalted butter, melted 🧈
For the cheesecake filling:
- 24 oz (675g) cream cheese, softened 🧀
- 1 cup granulated sugar 🍚
- 3 large eggs 🥚🥚🥚
- 1 cup mashed ripe bananas 🍌
- 1 tsp vanilla extract 🌼
- 1 cup heavy cream 🥛
For the banana cream topping:
- 1 package (3.4 oz) instant banana pudding mix 🍌
- 2 cups cold milk 🥛
- 1 cup whipped cream 🍦
- Sliced bananas for garnish 🍌
Instructions:
1️⃣ Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan. 🔥
2️⃣ In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form an even crust. 🍪🧈
3️⃣ In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. 🧀🍚
4️⃣ Add the eggs one at a time, beating well after each addition. 🥚
5️⃣ Stir in the mashed bananas and vanilla extract until well combined. 🍌🌼
6️⃣ Gradually add the heavy cream, mixing until smooth. 🥛
7️⃣ Pour the cheesecake filling over the crust and smooth the top. 🍥
8️⃣ Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. ⏳
9️⃣ Refrigerate the cheesecake for at least 4 hours or overnight. ❄️
🔟 For the banana cream topping, prepare the instant banana pudding mix according to the package instructions using the cold milk. Fold in the whipped cream until well combined. 🍌🥛🍦
1️⃣1️⃣ Spread the banana cream topping over the chilled cheesecake. 🍰
1️⃣2️⃣ Garnish with sliced bananas before serving. Enjoy your banana cream cheesecake! 🍌😊
Prep Time: 20min | Cooking Time: 70min | Total Time: 5hr 30min (including cooling and chilling)
Kcal: 450 Kcal | Servings: 12 servings
FAQs
Q: Can I use a different type of crust for this cheesecake?
A: Yes, you can use any type of crust you prefer. A chocolate cookie crust or even a vanilla wafer crust would also work well with this recipe.
Q: Can I make this cheesecake in advance?
A: Absolutely! This cheesecake can be made a day or two in advance. Just keep it refrigerated until you’re ready to serve.
Q: What if I don’t have a springform pan?
A: If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line it with parchment paper for easier removal.
Q: How long does this cheesecake last in the fridge?
A: This cheesecake will last for up to 5 days in the refrigerator if stored in an airtight container.
Notes
- Ripeness of Bananas: Make sure to use ripe bananas for the best flavor. Overripe bananas with brown spots are ideal for this recipe.
- Cream Cheese: Ensure the cream cheese is softened to avoid lumps in your cheesecake batter.
- Baking: Baking the cheesecake in a water bath can help prevent cracks on the surface. Simply place the springform pan in a larger baking dish and fill it with hot water halfway up the sides of the springform pan.
- Cooling: Allowing the cheesecake to cool gradually in the oven with the door slightly open helps prevent cracks and ensures a smooth, creamy texture.