banana cheesecake with caramel drizzle and banana slices on a white kitchen counter.

Easy Banana Cheesecake Recipe

A rich, creamy, and indulgent Banana Cheesecake Recipe that perfectly blends ripe bananas with tangy cream cheese for a dessert that's both comforting and decadent. Perfect for special occasions or weekend baking!

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 7 20

Servings: Slices

Calories: 340kcal

Cost: $13

Equipment

9-inch springform pan Essential for easy cheesecake removal
Hand mixer or stand mixer Helps achieve a smooth filling
Mixing bowls For crust and filling preparation
Spatula For folding ingredients evenly
Baking sheet Used for roasting bananas (optional)
Large roasting pan For the water bath
Wire rack For cooling the cheesecake evenly

Ingredients

For the Crust:

2 ½ cups Graham cracker crumbs Crushed finely
¼ cup Granulated sugar Adds slight sweetness
½ cup Unsalted butter Melted
½ teaspoon Cinnamon Optional adds warmth

For the Filling:

3 large Bananas Ripe mashed
16 oz Cream cheese Softened
¾ cup Granulated sugar For sweetness
3 large Eggs Room temperature
½ cup Sour cream Adds richness
1 teaspoon Vanilla extract Enhances flavor
1 tablespoon Lemon juice Prevents banana browning
2 tablespoon All-purpose flour Helps stabilize the filling

For the Topping (Optional):

1 large Banana Sliced for garnish
1 tablespoon Lemon juice Prevents browning
¼ cup Caramel sauce Drizzled on top
½ cup Whipped cream Light and airy
¼ cup Crushed vanilla wafers Adds crunch

Instructions

Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, cinnamon, and melted butter, then press into the pan and bake for 10 minutes.
Mash ripe bananas with lemon juice to prevent browning.
Beat cream cheese and sugar until smooth, then add eggs, sour cream, vanilla, mashed bananas, and flour.
Pour the cheesecake filling over the crust and smooth the top.
Wrap the pan in foil, place it in a roasting pan, and add hot water halfway up the sides.
Bake for 55-65 minutes until the edges are set but the center is slightly jiggly.
Gradually Let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate for at least 6 hours or overnight for the best texture.
Top with banana slices, caramel sauce, whipped cream, and crushed vanilla wafers, then slice and enjoy!

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition