Description
This decadent banana cream cheesecake combines rich cream cheese and ripe bananas, finished with a velvety whipped cream topping, making it a perfect indulgent dessert.
Ingredients
Scale
- 24 ounces (680 grams) cream cheese, softened
- 1/2 cup (120 grams) mashed ripe bananas
- 3 large eggs
- 1 cup (200 grams) granulated sugar
- 2 cups vanilla wafer crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 2 cups (480 milliliters) heavy cream
- 1/4 cup (30 grams) powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 small banana, sliced for garnish
- Caramel sauce (optional)
- 1/4 cup (60 grams) sour cream
Instructions
- Prepare the oven at 325F (163C) and lightly grease a 9-inch springform pan to ensure easy cake removal.
- Create the crust by thoroughly blending vanilla wafer crumbs with sugar and melted butter until the mixture holds together uniformly.
- Press the crumb mixture compactly into the pan’s bottom, creating an even layer that will support the cheesecake.
- Bake the crust for 10 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, cream together cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate eggs individually, carefully mixing after each addition to maintain a smooth batter texture.
- Gently fold in vanilla extract, sour cream, mashed bananas, heavy cream, and cornstarch, ensuring all ingredients are thoroughly integrated.
- Pour the cheesecake batter over the cooled crust, using a spatula to distribute evenly and eliminate air pockets.
- Place the pan in a water bath and bake for 50-60 minutes, watching for a slightly jiggly but set center.
- After baking, turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or ideally overnight.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, stable peaks form.
- Generously spread or pipe the whipped cream over the chilled cheesecake’s surface.
- Garnish with fresh banana slices and drizzle caramel sauce for an elegant finish.
- Slice and serve the cheesecake well-chilled for optimal flavor and texture.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and even mixing.
- Crush vanilla wafers finely for a more uniform and compact crust that holds together perfectly.
- Prevent cracks by using a water bath and avoiding overmixing the cheesecake batter.
- Create gluten-free version by substituting vanilla wafer crumbs with almond flour or gluten-free graham cracker crumbs.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg