Banana Cheesecake Dessert
Indulge in the creamy decadence of Banana Cheesecake Dessert—a perfect marriage of rich cheesecake and the sweet, comforting flavor of ripe bananas. This luscious dessert begins with a buttery graham cracker crust, providing the ultimate crisp foundation for the silky banana-infused cream cheese filling. Lightly baked to perfection and topped with fluffy whipped cream and fresh banana slices, this cheesecake is an irresistible treat for any occasion. With every bite, savor the balance of tangy cream cheese, tropical banana sweetness, and a hint of vanilla. Ideal for dinner parties or as a show-stopping finale to your family dinner, this easy-to-follow recipe is sure to impress. Keywords: banana cheesecake, banana dessert, creamy cheesecake recipe, graham cracker crust, banana topping.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 0.25 cup granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 2 medium bananas, mashed
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup whipped cream
- 1 medium banana slices (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until evenly moistened.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together with an electric mixer until smooth and creamy.
Add the mashed bananas, sour cream, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs, one at a time, mixing on low speed after each addition just until blended.
Pour the cheesecake filling over the prepared crust in the springform pan.
Bake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, top the cheesecake with whipped cream and banana slices for garnish before serving.
Slice, serve, and enjoy your Banana Cheesecake Dessert!
Nutrition Facts
Calories |
4560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.3 g | 367% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1315 mg | 438% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 458.6 g | 167% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 316.3 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 839 mg | 65% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
