This tantalizing banana cream cheesecake is the perfect combination of smooth and creamy cheesecake with a luscious banana flavor. With a buttery graham cracker crust, a velvety cream cheese filling, and a generous topping of fresh bananas and whipped cream, every bite is a heavenly delight. Whether you're celebrating a special occasion or simply want to treat yourself, this recipe is guaranteed to impress. Plus, it's surprisingly easy to make!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 ripe bananas
- 2 tablespoons lemon juice
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- Whipped cream and additional sliced bananas, for garnish
Directions
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a blender or food processor, blend 2 bananas and lemon juice until smooth. Set aside.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the banana puree and continue to mix until well combined.
- Add eggs one at a time, beating well after each addition. Finally, add the heavy cream and mix until the batter is smooth.
- Pour the batter over the prepared crust. Smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes or until the center is set and the top is lightly golden. The cheesecake may still jiggle slightly in the center, but it will firm up as it cools.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- When ready to serve, carefully remove the sides of the springform pan. Garnish with whipped cream and sliced bananas as desired.
- Slice and serve chilled. Enjoy the creamy and flavorful banana cream cheesecake!
