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
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a separate bowl, mash the ripe bananas with a fork until smooth. Stir in the lemon juice to prevent browning.
- Gently fold the mashed bananas into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Place the springform pan on a baking sheet to catch any drips during baking.
- 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.
- 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.
- 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.
- In a small bowl, combine the sliced bananas with lemon juice, granulated sugar, and ground cinnamon. Toss gently to coat the bananas evenly.
- 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