Creamy Banana Cheesecake
A delightful cheesecake that combines ripe bananas with velvety cream cheese for a luxurious dessert experience.
Ingredients
For the crust
- 2 cups crushed graham crackers Provides a crunchy base with a hint of sweetness.
- 1/2 cup melted butter Binds crust together and adds buttery flavor.
For the filling
- 24 oz cream cheese, softened Key ingredient for a creamy texture.
- 1 cup sugar Sweetens the cheesecake.
- 3 ripe bananas, mashed 3 ripe bananas, mashed Heart of the cheesecake, adding natural moisture.
- 3 large eggs Bind ingredients and keep the filling light.
- 1 tsp vanilla extract Adds warmth to flavors.
- 1/2 tsp cinnamon Brings warmth and enhances sweetness.
- 1 banana, sliced sliced bananas for topping For decoration and flavor enhancement.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- In a large mixing bowl, combine crushed graham crackers and melted butter, mixing until crumbs are coated.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
Filling
- In another large bowl, beat the softened cream cheese and sugar with an electric mixer until creamy and smooth.
- Add mashed bananas, eggs, vanilla extract, and cinnamon. Mix until fully combined.
- Pour the filling over the cooled crust, spreading it smoothly.
Baking and Cooling
- Bake the cheesecake for 50-60 minutes until the center is set but slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly for one hour.
- Refrigerate for at least four hours or overnight before serving.
Serving
- Before serving, top the cheesecake with fresh sliced bananas.
Notes
For best flavor, refrigerate overnight. Using low-fat cream cheese or Greek yogurt can lighten the recipe. Ensure the cream cheese is at room temperature to avoid lumps.