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Banana Cream Cheesecake

A delightful dessert that perfectly blends the flavors of banana cream pie and cheesecake, featuring layers of graham cracker crust, banana-infused filling, and whipped cream.
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Préparation 30 minutes
Cuisson 1 heure
Temps total 1 heure 30 minutes
Portions: 10 servings
Plat: Dessert, Party
Cuisine: American
Calories: 400
Ingredients Préparation Notes

Ingrédients
  

For the Crust
  • 1.5 cups graham cracker crumbs Forms the base of the cheesecake.
  • 0.5 cups unsalted butter, melted Binds the crumbs together.
For the Filling
  • 2 cups cream cheese, softened The creamy base of the cheesecake.
  • 1 cups sugar Adjust based on banana sweetness.
  • 3 pieces ripe bananas, mashed Adds natural sweetness and flavor.
  • 2 cups whipped cream Lightens the filling texture.
  • 1 teaspoon vanilla extract Adds depth to flavor.
  • 1 tablespoon lemon juice Balances sweetness.

Préparation
 

Preparation
  1. Gather all ingredients, letting cream cheese soften.
  2. Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter.
  3. Press the crumb mixture into a 9-inch springform pan and bake for 10 minutes. Allow cooling.
  4. Beat cream cheese with sugar until smooth.
  5. Mix in mashed bananas, vanilla, and lemon juice.
  6. Gently fold in whipped cream.
Baking
  1. Pour banana filling over the cooled crust and smooth the top.
  2. Bake for about 50 minutes until the edges are set but the center is slightly jiggly.
Cooling and Serving
  1. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
  2. Slice and serve with whipped cream or banana slices.

Notes et conservation

To prevent a soggy crust, ensure it cools completely before adding the filling. For variations, consider adding chocolate ganache or peanut butter swirls.