Creamy Banana Cheesecake

Prep: 15 mins

Cook: 60 mins

Chill: 5 hrs

Total: 6 hrs 15 mins

Servings: 12 slices

Yield: 1 cheesecake

There are so many things to love about this easy banana cheesecake, but the best part? It combines the flavor of banana bread with creamy cheesecake for the ultimate mashup. The cheesecake begins as many recipes do with a classic graham cracker crust, then the filling is made extra special with the addition of overripe bananas whipped into the batter. That signature sweet banana flavor is infused into every dreamy bite.

Once the cheesecake is ready to serve, each slice can be topped with a dollop of whipped cream, a slice of fresh banana, and a dusting of ground cinnamon. That little extra flourish enhances the banana bread flavor experience in this dessert.

Next time you discover overripe bananas on your countertop, remember that banana bread isn’t your only option. This banana cheesecake is the perfect solution.

What if I don’t have a springform pan?

Although most cheesecake recipes call for a springform pan, you can use something else. A springform pan’s advantage is presentation—when the ring is released, the sides of the cake are revealed. A good substitute is a disposable foil pan since you can cut off the sides, but if appearance is not important to you, you can bake the cheesecake in a cake pan or pie plate. If using a pie plate, you need to keep two things in mind: First, if it is shallower than a springform pan, decrease the ingredients so the cake will fit; and second, if using glass you will need to lower the oven temperature by 25 degrees as glass will retain more heat.

Tips For Making Creamy Banana Cheesecake

Don't overbeat- This can add air to the batter that will cause the filling to crack or puff up and then fall when it cools.
Bring to room temp— Ingredients blend more smoothly at room temperature than when cold. To safely bring eggs to room temperature quickly, place them in a bowl of warm water for 5 to 10 minutes.
Avoid overbaking- When the cheesecake is done, there should be about 2 inches of wobble in the center of the cheesecake.
DIY or storebought- Graham cracker crumbs can be made by placing sheets of graham crackers into a food processor and pulsing until a fine powder is formed. Alternatively, some grocery stores sell boxes of graham crackers already processed into crumbs for your convenience.
Forming the crust- When pressing a graham cracker crust into a springform pan, start by simply using your fingers to distribute the moistened graham cracker crumbs across the bottom of the pan and up the sides. In order to get the crust even and flat, you can use the bottom of a drinking glass to press it out the rest of the way. Don't worry about getting the crust on the sides of the pan perfectly even. A more rustic look adds to the charm of the cheesecake.

Make Ahead

Covered is plastic wrap, this banana cheesecake stores well in the fridge. Whether the night before, or a day or two in advance, this cheesecake will be delicious when you're ready to enjoy it.

«The banana cheesecake was delicious and loaded with banana flavor. I baked the cheesecake in a 9-inch springform pan and it was perfectly baked with a slight wobble in the center in about 55 minutes. It’s a great dessert for banana lovers!» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

For the Crust:

2 cups finely crushed graham cracker crumbs from about 15 full-sheet graham crackers
1/2 cup (4-ounces) unsalted butter, melted
1/4 cup granulated sugar

For the Filling:

16 ounces cream cheese, softened
3/4 cup granulated sugar
3/4 cup sour cream, room temperature
4 large eggs, room temperature
1 1/2 cups mashed overripe bananas, about 3 large
2 teaspoons freshly squeezed lemon juice
Whipped cream, for serving, optional
Fresh banana slices, for serving, optional
Ground cinnamon, for garnish, optional

Steps to Make It

Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
In a large bowl, combine 2 cups crushed graham crackers, 1/2 cup unsalted melted butter, and 1/4 cup granulated sugar. Stir to blend.
Pat the crust mixture into the bottom and halfway up the sides of a 10-inch springform pan. To prevent leaks, line the outside of the pan with aluminum foil and place the springform pan on a rimmed baking sheet.
Make the filling. In a large bowl using a hand mixer, beat 16 ounces cream cheese and 3/4 cup granulated sugar until smooth. Add the 3/4 cup sour cream, 4 large eggs, 1 1/2 cups mashed bananas, and 2 teaspoons lemon juice. Beat until just smooth and well blended; do not overbeat.
Pour the mixture into the prepared pan and bake for 50 to 60 minutes, or until the filling is set with a slight wobble in the center.
Cool completely to room temperature, about 1 hour. Wrap in plastic wrap and chill for at least 4 hours or up to overnight before serving.
Garnish individual servings with whipped cream, fresh banana slices, and a dusting of ground cinnamon, if desired. Serve and enjoy.

How to Store Banana Cheesecake

Once the cheesecake has cooled to room temperature, wrap the pan tightly in plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight. When chilled and firm, carefully remove the sides of the springform pan and serve.
Wrap leftover cheesecake in plastic wrap or put it in an airtight container and refrigerate it for up to 3 to 4 days.
To freeze cheesecake, place slices on a baking sheet and freeze until solid. Wrap cheesecake slices in plastic wrap and place them in an airtight container. Label with the name and date and freeze for up to 2 months. Defrost the cheesecake in the fridge for 6 to 8 hours or overnight.

Feeling Adventurous? Try This:

For a flavor similar to banana pudding, make the crust with 2 cups of vanilla wafer crumbs (about 45 vanilla wafers) and garnish with whipped cream and vanilla wafers along with banana slices.
Make the crust with cinnamon graham crackers for a warm spice flavor.

Nutrition Facts
Servings: 12
Amount per serving
Calories	403
% Daily Value*
Total Fat 27g	34%
Saturated Fat 15g	73%
Cholesterol 129mg	43%
Sodium 213mg	9%
Total Carbohydrate 37g	13%
Dietary Fiber 1g	5%
Total Sugars 26g
Protein 6g
Vitamin C 3mg	14%
Calcium 77mg	6%
Iron 1mg	5%
Potassium 220mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.