Creamy Banana Cheesecake
A smooth and velvety banana cheesecake that is both a comforting treat and a health-oriented choice, perfect for family gatherings or meal prep.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs Provides a buttery, crunchy crust
- 1/2 cup Unsalted butter, melted Binds the crust and adds richness
- 1/4 cup Sugar Sweetens the crust
For the cheesecake filling
- 16 oz Cream cheese, softened Creates the creamy texture
- 1/2 cup Sugar For sweetness in the filling
- 1 tbsp Vanilla extract Adds warmth and depth
- 3 large Eggs Essential for structure
- 2 medium Ripe bananas, mashed Brings natural sweetness
- 1/2 cup Sour cream Enhances creaminess
- 1 tbsp Lemon juice Brightens the flavors
Instructions
Phase 1 – Prep
- Preheat your oven to 325°F (160°C) for an even baking temperature.
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand.
- Press the mixture into the bottom of a springform pan evenly, making it compact for a sturdy base.
- Bake the crust for 10 minutes until lightly golden.
Phase 2 – Cook/Assemble
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add sugar and vanilla extract, mixing until well combined.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Gently fold in mashed bananas, sour cream, and lemon juice until just combined.
- Pour the creamy filling over the baked crust and smooth out the top.
- Bake for about 50-60 minutes, or until the center is slightly jiggly but firm.
Phase 3 – Serve
- Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour.
- Refrigerate for at least 4 hours or overnight for the best taste and texture.
- Once chilled, carefully release the cheesecake from the springform pan.
- Slice and serve chilled, paired with your favorite toppings if desired.
Notes
Allow cream cheese to soften completely for a smooth batter. Use very ripe bananas for best sweetness. Store leftovers in an airtight container for up to three days.