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Banana Bliss Cheesecake

Banana Bliss Cheesecake: A Creamy Treat You'll Love

The Banana Bliss Cheesecake is a creamy delight combining ripe bananas and cream cheese, nestled in a crunchy graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits can also be used.
  • ½ cup Unsalted Butter, melted Use salted butter if unsalted is unavailable.
  • ¼ cup Granulated Sugar Coconut sugar is a healthier substitute.
For the Filling
  • 16 ounces Cream Cheese, softened Vegan cream cheese can be used as a dairy-free alternative.
  • 3 Large Eggs Use room temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract Try vanilla bean paste for a more intense flavor.
  • 3 Medium Ripe Bananas, mashed Ensure they are overly ripe for maximum flavor.
  • 1 cup Sour Cream Greek yogurt can be swapped for a lower-fat option.
  • ½ teaspoon Ground Cinnamon An optional sprinkle of nutmeg can elevate the spice factor.
  • ¼ teaspoon Salt Can be omitted if you already used salted butter.
For Garnish
  • Extra Banana Slices Consider a drizzle of caramel for an extra indulgent look.

Equipment

  • springform pan
  • mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Banana Bliss Cheesecake
  1. Preheat your oven to 325°F (165°C). Gather your springform pan and the ingredients for the crust.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the springform pan and bake for 10 minutes.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix well.
  4. Add eggs one at a time, mixing well after each. Then mix in vanilla, mashed bananas, sour cream, cinnamon, and salt.
  5. Pour the creamy filing into the cooled crust, smoothing the top with a spatula.
  6. Bake the cheesecake for 50 to 60 minutes until the edges are set but the center has a slight jiggle.
  7. After baking, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.
  8. Transfer the cheesecake to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, slice fresh banana pieces and arrange on top of the cheesecake. Optionally drizzle with caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For best flavor, refrigerate overnight. Ensure ingredients are room temperature before mixing. Watch baking time to prevent overbaking. Use very ripe bananas for optimal sweetness.

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