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Banana Cheesecake Dessert: A Creamy Delight for Every Occasion


  • Author: Maria
  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Description

Enjoy a luscious Banana Cheesecake featuring a buttery graham cracker crust, creamy filling, and a delightful topping of sweet, cinnamon-spiced bananas and whipped cream. This dessert is a perfect blend of flavors that will impress at any gathering!


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 2 ripe bananas, sliced
  • 1 tablespoon lemon juice
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
  4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
  7. Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
  8. In a separate bowl, mash the ripe bananas with a fork until smooth. Stir in the lemon juice to prevent browning.
  9. Gently fold the mashed bananas into the cream cheese mixture until fully incorporated.
  10. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
  11. Place the springform pan on a baking sheet to catch any drips during baking.
  12. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
  13. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  14. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
  15. In a small bowl, combine the sliced bananas with lemon juice, granulated sugar, and ground cinnamon. Toss gently to coat the bananas evenly.
  16. Let the banana mixture sit for about 10-15 minutes to allow the flavors to meld and the bananas to soften slightly.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes