Banana Cream Cheesecake
Are you ready to indulge in a heavenly dessert that combines the richness of cheesecake with the fruity sweetness of bananas? Look no further than this delectable Banana Cream Cheesecake recipe. Whether you’re a fan of creamy cheesecakes or have a soft spot for the tropical flavor of bananas, this dessert is sure to captivate your taste buds and leave you craving more.
Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious banana cream topping, this Banana Cream Cheesecake is a true showstopper. Perfect for special occasions, family gatherings, or simply treating yourself to a decadent dessert, this recipe strikes the ideal balance between indulgence and comfort.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 8
Difficulty Level: Medium
Cuisine Type: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– Indulge in the perfect blend of creamy cheesecake and tropical banana flavor.
– Impress your guests with a visually stunning dessert that tastes as good as it looks.
– Easily adaptable to suit different dietary preferences or restrictions.
– Ideal for celebrations, holidays, or any time you crave a sweet treat with a twist.
Ingredients
For the Graham Cracker Crust:
– 1 ½ cups graham cracker crumbs
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Cream Cheese Filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
For the Banana Cream Topping:
– 2 ripe bananas, mashed
– 1 cup heavy cream
– ½ cup powdered sugar
– 1 teaspoon lemon juice
Proper sourcing of fresh, ripe bananas is crucial to achieving the best flavor in this Banana Cream Cheesecake. Opt for bananas that are slightly soft to the touch with a fragrant aroma.
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Spatula
Step-by-Step Instructions
1. Preheat the oven to 325°F (160°C) and grease the springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla.
4. Pour the cream cheese mixture over the crust and bake for 50-60 minutes until the center is almost set.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the powdered sugar, mashed bananas, and lemon juice.
6. Spread the banana cream topping over the baked cheesecake and refrigerate for at least 4 hours before serving.
Include step photos here for visual guidance.
Pro Tips for Success
– Allow the cheesecake to cool completely before topping it with the banana cream to prevent melting.
– For a smoother texture, ensure the cream cheese is at room temperature before mixing.
– Refrigerate the cheesecake overnight for even better flavor and texture.
Substitutions & Variations
– For a gluten-free version, use a gluten-free graham cracker crust or almond meal crust.
– Enhance the flavor with a sprinkle of cinnamon or a drizzle of caramel sauce on top.
– Experiment with different fruit toppings such as strawberries or blueberries for a unique twist.
Storage & Make-Ahead Tips
Room Temperature: Enjoy within 2 hours or refrigerate.
Refrigerate: Store covered in the refrigerator for up to 3 days.
Make Ahead: Prepare the cheesecake a day in advance and add the banana cream topping just before serving.
Serving Suggestions
– Serve slices of Banana Cream Cheesecake with a dollop of whipped cream and a sprinkle of grated chocolate.
– Pair this dessert with a hot cup of coffee or a refreshing iced tea for the perfect balance of flavors.
Nutrition Information (Per Serving)
Calories: 480 | Protein: 8g | Carbohydrates: 35g | Fat: 36g | Fiber: 2g | Sugar: 25g | Sodium: 320mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the cheesecake a day in advance and add the banana cream topping before serving.
2. Can I bake instead of fry?
No, this recipe requires baking the cheesecake.
3. What can I substitute for heavy cream?
You can use coconut cream as a dairy-free alternative.
4. How do I know when it’s done?
The cheesecake is done when the edges are set, and the center is slightly jiggly.
5. Can I freeze leftovers?
It’s not recommended to freeze this cheesecake due to the creamy texture.
6. How long do they last?
Stored properly in the refrigerator, the cheesecake can last up to 3 days.
Recipe Notes
This Banana Cream Cheesecake is a delightful twist on a classic dessert, combining the richness of cream cheese with the tropical sweetness of bananas. Perfect for gatherings or as a special treat, this recipe offers a unique and delicious flavor experience.
Banana Cream Cheesecake
Indulge in a heavenly dessert that combines the richness of cheesecake with the fruity sweetness of bananas. This Banana Cream Cheesecake features a buttery graham cracker crust, a velvety cream cheese filling, and a luscious banana cream topping for the perfect blend of flavors.
Ingredients
-
1 ½ cups graham cracker crumbs
-
⅓ cup granulated sugar
-
6 tablespoons unsalted butter, melted
-
24 oz cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
2 ripe bananas, mashed
-
1 cup heavy cream
-
½ cup powdered sugar
-
1 teaspoon lemon juice
Directions
-
Preheat the oven to 325°F (160°C) and grease the springform pan.
-
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
-
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla.
-
Pour the cream cheese mixture over the crust and bake for 50-60 minutes until the center is almost set.
-
In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the powdered sugar, mashed bananas, and lemon juice.
-
Spread the banana cream topping over the baked cheesecake and refrigerate for at least 4 hours before serving.
