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Banana Cream Cheesecake Recipe

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This Banana Cream Cheesecake is a luscious and creamy dessert featuring ripe bananas blended into a smooth cream cheese filling atop a buttery graham cracker crust. Topped with fresh banana slices and optional whipped cream, it offers a delightful combination of rich flavors and creamy textures, perfect for any occasion.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust Ingredients

  • 1.5 cups Graham cracker crumbs
  • 0.5 cups Unsalted butter, melted
  • 0.25 cups Granulated sugar

Filling Ingredients

  • 16 oz Cream cheese, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream
  • 2 Ripe bananas, mashed

Topping Ingredients

  • 2 Ripe bananas, sliced
  • Whipped cream, for garnish (optional)

Instructions

  1. Prepare the crust. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture is evenly combined and holds together. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8-10 minutes or until the crust is golden brown. Remove from the oven and allow it to cool completely.
  2. Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until everything is well incorporated and smooth. In a separate bowl, whip the heavy cream until stiff peaks form to create a light texture. Gently fold the whipped cream into the cream cheese mixture, making sure it is fully incorporated without deflating the airiness. Finally, stir in the mashed bananas evenly throughout the filling.
  3. Assemble and chill the cheesecake. Pour the prepared cheesecake filling over the cooled crust, smoothing the surface nicely with a spatula. Cover the pan securely and refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
  4. Garnish and serve. Once the cheesecake is fully set, carefully remove the sides of the springform pan. Arrange the sliced bananas decoratively over the top and optionally add whipped cream and chocolate shavings or crumbs as garnish. Slice the cheesecake into 12 servings and serve chilled for best flavor and texture.

Notes

  • For added flavor and to prevent the mashed bananas from browning, you can add a splash of lemon juice when mixing them into the filling.
  • Allow the cream cheese to soften at room temperature before mixing to ensure a smooth filling without lumps.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Use ripe bananas for maximum sweetness and banana flavor.
  • To make the crust gluten free, substitute graham cracker crumbs with gluten-free crackers.

Find it online: https://zaracooking.com/banana-cream-cheesecake-recipe/