Creamy Banana Cheesecake

Name: Creamy Banana Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 678 g cream cheese, room temperature; 0.5 cup sugar; 3 tbsp all purpose flour; 0.25 cup sour cream, room temperature; 2 tsp vanilla extract; 1 cup pureed banana (2 medium sized bananas); 3 large eggs, room temperature; 0.5 cup heavy whipping cream, cold; 0.25 cup powdered sugar; 0.5 tsp vanilla extract; fresh sliced bananas

This creamy banana cheesecake is a dreamy combo of rich vanilla flavor, fresh bananas, and a buttery graham cracker crust. Naturally sweet, super creamy, and full of fresh banana flavor, it's perfect for summer gatherings, weekend baking, or when you’re just in the mood for something sweet and homemade. The silky texture of the cheesecake pairs beautifully with the light whipped cream topping and fresh banana slices, making every bite irresistible.

cream cheese, room temperature

sour cream, room temperature

pureed banana (2 medium sized bananas)

large eggs, room temperature

heavy whipping cream, cold

fresh sliced bananas

Step 1

Preheat oven to 300°F.

Step 2

Beat the cream cheese, sugar, and flour on low speed in a large bowl until completely combined and smooth. Scrape down the sides of the bowl.

Step 3

Add the sour cream and vanilla extract, mixing on low speed until well combined.

Step 4

Add the pureed bananas and mix on low speed until combined.

Step 5

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 6

Pour the cheesecake batter into the crust and bake for 1 hour.

Step 7

Cool the cheesecake until firm, then remove it from the springform pan.

Step 1

Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl.

Step 2

Whisk on high speed until stiff peaks form.

Step 3

Pipe swirls of whipped cream around the edge of the cheesecake.

Step 4

Serve with fresh sliced bananas.

Use low speed when mixing the cheesecake batter to reduce the amount of air added, which can cause cracks.

Scrape down the sides of the bowl frequently to ensure the batter is evenly mixed.

For best results, use ripe bananas for the pureed banana to maximize flavor.

Chill the cheesecake completely before removing it from the springform pan to maintain its shape.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before pureeing.

How do I prevent cracks in my cheesecake?

Mix the batter on low speed to avoid incorporating too much air, and bake the cheesecake at a low temperature.

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day in advance and store it in the refrigerator. Add the whipped cream topping and fresh bananas just before serving.

What can I use instead of a graham cracker crust?

You can use a cookie crust made from crushed vanilla wafers or digestive biscuits as an alternative.

How long will the cheesecake last in the fridge?

The cheesecake will last up to 4-5 days in the refrigerator if stored in an airtight container.

cream cheese, room temperature

sour cream, room temperature

pureed banana (2 medium sized bananas)

large eggs, room temperature

heavy whipping cream, cold

fresh sliced bananas

Step 1

Preheat oven to 300°F.

Step 2

Beat the cream cheese, sugar, and flour on low speed in a large bowl until completely combined and smooth. Scrape down the sides of the bowl.

Step 3

Add the sour cream and vanilla extract, mixing on low speed until well combined.

Step 4

Add the pureed bananas and mix on low speed until combined.

Step 5

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 6

Pour the cheesecake batter into the crust and bake for 1 hour.

Step 7

Cool the cheesecake until firm, then remove it from the springform pan.

Step 1

Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl.

Step 2

Whisk on high speed until stiff peaks form.

Step 3

Pipe swirls of whipped cream around the edge of the cheesecake.

Step 4

Serve with fresh sliced bananas.

Use low speed when mixing the cheesecake batter to reduce the amount of air added, which can cause cracks.

Scrape down the sides of the bowl frequently to ensure the batter is evenly mixed.

For best results, use ripe bananas for the pureed banana to maximize flavor.

Chill the cheesecake completely before removing it from the springform pan to maintain its shape.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before pureeing.

How do I prevent cracks in my cheesecake?

Mix the batter on low speed to avoid incorporating too much air, and bake the cheesecake at a low temperature.

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day in advance and store it in the refrigerator. Add the whipped cream topping and fresh bananas just before serving.

What can I use instead of a graham cracker crust?

You can use a cookie crust made from crushed vanilla wafers or digestive biscuits as an alternative.

How long will the cheesecake last in the fridge?

The cheesecake will last up to 4-5 days in the refrigerator if stored in an airtight container.

Creamy Banana Cheesecake

Stuck mid-recipe?

Ingredients

Cheesecake filling

Whipped cream topping

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How to make Creamy Banana Cheesecake

Prepare the cheesecake filling

Prepare the whipped cream topping

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Creamy Banana Cheesecake

Stuck mid-recipe?

Ingredients

Cheesecake filling

Whipped cream topping

Want to keep this recipe for later? We can email it to you!

How to make Creamy Banana Cheesecake

Prepare the cheesecake filling

Prepare the whipped cream topping

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS