Banana Cream Cheesecake Copycat
Indulge in the ultimate dessert experience with this Banana Cream Cheesecake Copycat recipe, a luscious blend of rich cream cheese, velvety mashed bananas, and a buttery graham cracker crust. Perfect for banana lovers and cheesecake enthusiasts alike, this decadent treat is elevated with a layer of fluffy homemade whipped cream and a garnish of fresh banana slices to create the ultimate show-stopping dessert. The secret? The natural sweetness of ripe bananas combined with a hint of vanilla for a perfectly balanced flavor that’s creamy, dreamy, and irresistibly smooth. Whether you’re planning a dinner party or simply craving a slice of comfort, this cheesecake brings bakery-quality elegance straight to your kitchen. Easy to prepare with just 20 minutes of hands-on time, it’s destined to become your go-to homemade indulgence!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 1.5 cups mashed ripe bananas
- 2 tablespoons cornstarch
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- 1 banana banana slices (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy.
Add sour cream, mashed bananas, and cornstarch to the mixing bowl. Beat until well combined.
Add eggs one at a time, mixing on low speed after each addition just until incorporated.
Stir in 2 teaspoons of vanilla extract. Pour the cheesecake batter over the pre-baked crust in the springform pan.
Bake the cheesecake in the preheated oven for about 65-75 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually. Then, refrigerate the cheesecake for at least 4 hours, or overnight.
To prepare the topping, whip heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract in a chilled bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled cheesecake.
Garnish with fresh banana slices before serving.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 32.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 243 mg | 5% | |
*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.
