Banana Nut Cheesecake
Dive into decadence with this Banana Nut Cheesecake, a luscious dessert that combines the creamy richness of classic cheesecake with the comforting flavors of ripe bananas and toasted nuts. Built on a buttery graham cracker crust, this velvety treat is infused with mashed bananas and topped with crunchy walnuts or pecans, creating a perfect balance of texture and flavor. Its golden-baked, slightly jiggly center cools to perfection and pairs beautifully with optional garnishes of fresh banana slices and whipped cream. With just 20 minutes of prep time, this crowd-pleasing dessert is a showstopping choice for any occasion, from family gatherings to celebrations. Perfect for banana lovers and cheesecake enthusiasts alike, this recipe is sure to impress with its irresistible combination of flavors and elegant presentation.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cups Granulated sugar
- 2 Ripe bananas (mashed)
- 2 teaspoons Vanilla extract
- 3 Eggs
- 0.5 cups Heavy cream
- 0.5 cups Chopped toasted walnuts or pecans
- 1 Optional: Sliced bananas (for garnish)
- 1 cups Optional: Whipped cream (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
Mix in the mashed bananas and vanilla extract until fully incorporated.
Add the eggs one at a time, beating well after each addition.
Mix in the heavy cream until the batter is smooth and well combined.
Gently fold in the chopped toasted nuts using a spatula.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
Place the springform pan on a baking sheet for easy handling and bake in the preheated oven for 45-55 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and slightly crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, garnish the cheesecake with sliced bananas and whipped cream, if desired.
Slice and enjoy your Banana Nut Cheesecake!
Nutrition Facts
Calories |
7111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 523.2 g | 671% | |
| Saturated Fat | 295.8 g | 1479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1926 mg | 642% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 531.2 g | 193% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 379.1 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1095 mg | 84% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2810 mg | 60% | |
*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.
