Banana cream cheesecake is a classic dessert that combines the smooth, creamy texture of cheesecake with the sweet, fruity taste of bananas. This dessert is perfect for any occasion, from a family dinner to a special celebration. With a few simple ingredients and easy-to-follow instructions, anyone can create a delicious banana cream cheesecake in their own kitchen.
To make this dessert, you will need graham cracker crumbs, sugar, butter, bananas, cream cheese, vanilla extract, eggs, all-purpose flour, heavy cream, powdered sugar, and lemon juice. The crust is made by combining the graham cracker crumbs, sugar, and melted butter, and pressing the mixture into the bottom of a springform pan. The banana cheesecake filling is made by beating cream cheese until smooth, and then adding mashed bananas, sugar, vanilla extract, eggs, and flour. The cheesecake is then baked for 60-70 minutes, and allowed to cool in the oven. Finally, the banana cream topping is made by beating heavy cream, powdered sugar, and vanilla extract until stiff, and then spreading banana slices and whipped cream on the cooled cheesecake. The cheesecake is then refrigerated for at least 4 hours or overnight before serving.
Overall, banana cream cheesecake is a delicious and easy-to-make dessert that is sure to impress your guests. Whether you are a seasoned baker or a beginner, this recipe is a great way to show off your skills in the kitchen. So why not give it a try and see for yourself how delicious this dessert can be?
Essential Information
Prep Time
The prep time for this banana cream cheesecake recipe is 30 minutes. This includes the time it takes to prepare the crust, filling, and topping.
Cooking Time
The cooking time for this recipe is 70 minutes. The cheesecake is baked at 325°F (163°C) for this time.
Total Time
The total time required for this recipe is 4 hours and 40 minutes. This includes the prep time, cooking time, and the time required for the cheesecake to chill in the refrigerator.
Calories
One serving of this banana cream cheesecake recipe contains 540 kcal. This is based on the recommended serving size of 8 servings.
Servings
This recipe yields 8 servings.
To make this banana cream cheesecake, graham cracker crumbs, sugar, and melted butter are combined to make the crust. The cheesecake filling is made by mixing cream cheese, mashed bananas, sugar, vanilla extract, eggs, and flour. The cheesecake is then baked for 60-70 minutes. Once cooled, the banana cream topping is added by spreading whipped cream and sliced bananas on top of the cheesecake. The cheesecake is then chilled in the refrigerator for at least 4 hours or overnight before serving.
Overall, this recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of banana, cream cheese, and whipped cream creates a smooth and creamy texture with a sweet and tangy flavor.
Ingredients
Banana Cream Cheesecake is a delicious dessert that combines the creamy texture of cheesecake with the sweet and fruity flavor of bananas. This recipe is perfect for any occasion and is sure to impress your guests. Here are the ingredients you’ll need to make this delicious dessert:
Crust Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling Ingredients
- 4 ripe bananas, mashed (about 2 cups)
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup all-purpose flour
Cream Topping Ingredients
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, thinly sliced
- Lemon juice (to prevent browning)
The crust is made from graham cracker crumbs, granulated sugar, and melted butter. The mixture is pressed into the bottom of a 9-inch springform pan to form the base of the cheesecake.
The filling is made from cream cheese, mashed bananas, granulated sugar, vanilla extract, eggs, and flour. The ingredients are mixed together until smooth and then poured over the crust. The cheesecake is then baked in the oven for 60-70 minutes.
The cream topping is made from heavy cream, powdered sugar, and vanilla extract. The cream is whipped until stiff and then spread over the cooled cheesecake. Thinly sliced bananas are then placed on top of the cream, and the cheesecake is refrigerated for at least 4 hours or overnight to set.
Overall, Banana Cream Cheesecake is a delicious dessert that is perfect for any occasion. With its creamy texture and sweet banana flavor, it is sure to be a hit with your family and friends.
Preparation Steps
Preheat the Oven
Before starting to prepare the Banana Cream Cheesecake, preheat the oven to 325°F (163°C). This will ensure that the oven is at the right temperature when it’s time to bake the cheesecake.
Prepare the Crust
To prepare the crust, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix the ingredients well and press the mixture firmly into the bottom of a 9-inch springform pan. This will form the base of the cheesecake.
Prepare the Filling
To prepare the filling, start by beating 3 packages of softened cream cheese until it’s smooth. Then, add 2 cups of mashed ripe bananas, 1 1/4 cups of granulated sugar, 1 teaspoon of vanilla extract, and 3 large eggs. Stir in 1/4 cup of all-purpose flour and mix well.
Bake the Cheesecake
Pour the filling over the crust and bake the cheesecake for 60-70 minutes. It’s important to let the cheesecake cool in the oven after baking. This will help to prevent the cheesecake from cracking.
Prepare the Topping
To prepare the topping, beat 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until stiff. Thinly slice 2 ripe bananas and toss them in lemon juice to prevent browning.
Assemble the Cheesecake
Once the cheesecake has cooled, spread the sliced bananas and whipped cream on top of the cheesecake.
Chill and Serve
Refrigerate the Banana Cream Cheesecake for at least 4 hours or overnight. This will allow the cheesecake to set properly. Once chilled, slice and serve the cheesecake.
Frequently Asked Questions
What can I substitute for graham cracker crumbs if I don’t have them?
If you don’t have graham cracker crumbs, you can use other types of cookie crumbs such as digestive biscuits, vanilla wafers, or shortbread cookies. You can also use crushed cereal like cornflakes or Rice Krispies.
Is it possible to make this cheesecake without eggs, and if so, what would I use?
Yes, you can make this cheesecake without eggs. Simply substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas. This will give the cheesecake a slightly different texture, but it will still taste delicious.
How do I know when the banana cream cheesecake is done baking?
You can tell when the cheesecake is done baking when the edges are set, but the center still jiggles slightly when you shake the pan. The cheesecake will continue to cook and set as it cools. Overcooking the cheesecake can cause it to crack or become dry.
Can I use frozen bananas for the cheesecake filling?
It’s best to use fresh ripe bananas for the cheesecake filling. Frozen bananas tend to have a different texture and can affect the overall consistency of the cheesecake.
What’s the best way to prevent the banana slices from browning on top of the cheesecake?
To prevent the banana slices from browning, toss them in lemon juice before placing them on top of the cheesecake. This will help to preserve their color and prevent oxidation.
How long can I store the banana cream cheesecake in the refrigerator?
You can store the banana cream cheesecake in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from other foods in the refrigerator.