Banana Cream Cheesecake Recipe Allrecipes from www.allrecipes.com
Description
This banana cream cheesecake recipe is perfect for those who love the combination of banana and cheesecake. This dessert is creamy, rich, and full of flavor. With just a few simple ingredients, you can make a delicious cheesecake that will impress your family and friends.
Prep Time
Preparation for this banana cream cheesecake recipe takes about 20 minutes.
Cook Time
The baking time for this recipe is around 50 minutes.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the filling:
24 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon vanilla extract
2 ripe bananas, mashed
For the topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Sliced bananas, for garnish
Equipment
9-inch springform pan
Mixing bowls
Mixer
Spatula
Method
1. Preheat the oven to 350°F. 2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined. 3. Press the mixture into the bottom of a 9-inch springform pan. 4. In a separate mixing bowl, beat the cream cheese and sugar together until smooth. 5. Add the eggs, one at a time, mixing well after each addition. 6. Mix in the sour cream, vanilla extract, and mashed bananas until well combined. 7. Pour the mixture into the crust and smooth the top with a spatula. 8. Bake for 50 minutes or until the cheesecake is set and the edges are lightly browned. 9. Remove from the oven and let cool completely. 10. Once the cheesecake has cooled, make the topping by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. 11. Spread the whipped cream on top of the cheesecake and refrigerate for at least 2 hours or until the topping is firm. 12. Before serving, garnish with sliced bananas.
Notes
Make sure the cream cheese and eggs are at room temperature before starting the recipe. This will ensure that the cheesecake is smooth and creamy.
Nutrition Info
Serving size: 1 slice (1/12th of cheesecake) Calories per serving: 534 Fat per serving: 38g Saturated fat per serving: 22g Carbohydrates per serving: 44g Sugar per serving: 34g Fiber per serving: 1g Protein per serving: 7g
Recipes FAQ
Can I use a different type of cookie for the crust?
Yes, you can use any type of cookie you like for the crust. Graham crackers are a classic choice, but you could also use vanilla wafers, chocolate cookies, or even Oreo cookies.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. The cheesecake can be refrigerated for up to 2 days before serving. Add the whipped cream topping just before serving.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.
Recipe Tips
- Make sure to scrape down the sides of the bowl when mixing the cream cheese filling to ensure that everything is well combined. - Let the cheesecake cool completely before adding the whipped cream topping. - Use a sharp knife to slice the cheesecake, wiping it clean between each slice for a clean cut.
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