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Banana Cream Cheesecake

Okay, friend, I seriously can’t wait to share this Banana Cream Cheesecake with you! Imagine a luscious, creamy cheesecake swirled with ripe banana goodness, all wrapped in a buttery graham cracker crust that practically melts in your mouth. It’s like your favorite banana pudding and cheesecake had a beautiful, delicious baby. And here’s the best part – it’s easier to make than you’d think, with that silky smooth texture and just the right balance of sweet and tangy. Whether you’re treating yourself or impressing a crowd, this dessert is a guaranteed hit. Let’s jump in so you can get this heavenly slice on your table ASAP!

Quick Facts

Yield: Serves 8-10
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 4 hours (including chilling)

Ingredients

For the Main Dish:

1 ½ cups graham cracker crumbs (about 10 full crackers)
5 tbsp unsalted butter, melted
3 tbsp granulated sugar
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1 ½ cups ripe bananas, mashed (about 3 medium bananas)
2 tbsp all-purpose flour

How I Make It

Step 1:

Start by preheating your oven to 325°F. Mix together the graham cracker crumbs, melted butter, and 3 tablespoons sugar until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a nice, even crust. Pop it into the oven for about 10 minutes, then let it cool while you prep the filling.

Step 2:

In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. I like using an electric mixer to get it perfectly lump-free. Add the eggs one at a time, mixing just until combined each time—overmixing here can cause cracks, so be gentle. Then fold in the sour cream, vanilla, and mashed bananas until peped and creamy.

Step 3:

Sprinkle the flour over the mixture and gently fold it in; this helps the cheesecake set nicely without becoming too dense or crumbly. Pour the filling evenly over your crust, smoothing the top with a spatula.

Step 4:

Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of your cake pan—this water bath helps the cheesecake bake evenly and stay moist. Bake for 55-60 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan.

Step 5:

Turn off the oven, crack the door, and let the cheesecake sit in there for about an hour—this slow cooling helps prevent cracks. Then remove it from the water bath, run a knife around the edges to loosen, and chill in the fridge for at least 3 hours, preferably overnight.

Step 6:

Before serving, top with banana slices or whipped cream if you want to get fancy. The texture will be creamy, light, and bursting with banana flavor, perfectly balanced by the tangy cream cheese and buttery crust.

Variations & Tips

For extra banana flavor, swirl some banana puree on top before baking.
Use a splash of bourbon or rum in the filling for adults-only decadence.
If you don’t have sour cream, Greek yogurt works too—just keep it full-fat.
Make sure bananas are ripe but not overly brown, or the flavor can get bitter.
Don’t skip the water bath—it’s key to a smooth, crack-free cheesecake!

How I Like to Serve It

This cheesecake is perfect for warm weather get-togethers or as a showstopper at brunch. I love it topped with a dollop of fresh whipped cream and a few toasted pecans for added crunch. It’s also amazing served chilled alongside a cup of strong coffee or a glass of dessert wine when you’re winding down.

Notes

Store leftovers covered in the fridge for up to 4 days—though rare any will be left!
This cheesecake freezes well; just thaw overnight in the fridge before serving.

Closing: Trust me, once you try this Banana Cream Cheesecake, it will become your go-to recipe whenever you want something creamy, comforting, and utterly irresistible.

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