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