|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 26g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are so many things to love about this easy banana cheesecake, but the best part? It tastes like banana bread. The cheesecake begins with a classic graham cracker crust, but the filling is made extra special with the addition of mashed overripe bananas whipped into the batter. That signature banana flavor is infused into every bite.
Once the cheesecake is ready to serve, each slice can be topped with a dollop of whipped cream, a slice of fresh banana, and a dusting of ground cinnamon. That little extra flourish continues the banana bread flavor experience in this dessert.
Next time you discover overripe bananas on your countertop, remember that banana bread isn't your only option. This banana cheesecake is the perfect solution.
For the Crust:
2 cups finely crushed graham cracker crumbs
1/2 cup (4 ounces) unsalted butter, melted
1/4 cup granulated sugar
For the Filling:
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup sour cream
4 large eggs
1 1/2 cups mashed overripe bananas, about 4 large
2 teaspoons freshly squeezed lemon juice
Whipped cream, fresh banana slices, ground cinnamon, for serving
Gather the ingredients. Preheat the oven to 350 F.
In a large bowl, combine the crushed graham crackers, melted butter, and granulated sugar.
Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan. To prevent leaks, line the outside of the pan with aluminum foil or place the springform pan on a rimmed baking sheet.
Make the filling. In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.
Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.
Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.
Garnish individual servings with whipped cream, fresh banana slices, and a dusting of ground cinnamon. Serve and enjoy.
- Graham cracker crumbs can be made by placing sheets of graham crackers into a food processor and pulsing until a fine powder is formed. Alternatively, some grocery stores sell boxes of graham crackers already processed into crumbs for your convenience.
- When pressing a graham cracker crust into a springform pan, start by simply using your fingers to distribute the moistened graham cracker crumbs across the bottom of the pan and up the sides. In order to get the crust even and flat, you can use the bottom of a drinking glass to press it out the rest of the way. Don't worry about getting the crust on the sides of the pan perfectly even. A more rustic look adds to the charm of the cheesecake.
What if I don't have a springform pan?
Although most cheesecake recipes call for a springform pan, you can use something else. A springform pan's advantage is presentation—when the ring is released, the sides of the cake are revealed. A good substitute is a disposable foil pan since you can cut off the sides, but if appearance is not important to you, you can bake the cheesecake in a cake pan or pie plate. If using a pie plate, you need to keep two things in mind: First, if it is shallower than a springform pan, decrease the ingredients so the cake will fit; and second, if using glass you will need to lower the oven temperature by 25 degrees as glass will retain more heat.