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Banana Cream Cheesecake

A delightful dessert that combines creamy cheesecake, fresh bananas, and whipped cream, all resting on a crunchy graham cracker crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs
  • 1/3 cup Unsalted butter, melted
  • 2 tablespoons Granulated sugar For crust
For the Filling
  • 16 oz Cream cheese, softened Room temperature for best results
  • 1 cup Powdered sugar
  • 1 cup Heavy cream
  • 2 pieces Ripe bananas, sliced Use ripe bananas for sweetness
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice
Optional Toppings
  • Additional banana slices
  • Chocolate shavings
  • Caramel drizzle

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly mixed.
  3. Press this mixture into the bottom of a 9-inch springform pan.
  4. Bake for about 10 minutes until firm, then let cool.
Making the Filling
  1. While the crust is cooling, beat the softened cream cheese in a large bowl until smooth.
  2. Gradually add the powdered sugar, and continue to beat until combined.
  3. Pour in the heavy cream, vanilla extract, and lemon juice. Whip the mixture until fluffy and creamy, about 3-5 minutes.
Layering and Chilling
  1. Pour half of the cheesecake mixture over the cooled crust, then layer half of the sliced bananas on top.
  2. Repeat with the remaining cheesecake and bananas.
  3. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serving
  1. Before serving, top with whipped cream and additional banana slices or chocolate shavings if desired.

Notes

For best results, use room temperature cream cheese and allow enough chilling time. Enjoy with coffee or iced tea for a delightful dessert experience.