Classic Banana Cream Cheesecake
Classic Banana Cream Cheesecake
If you’re looking for a dessert that combines the rich, creamy flavors of cheesecake with the delicious taste of bananas, you’ve come to the right place! The Classic Banana Cream Cheesecake is a delightful treat that’s perfect for any occasion. Whether you’re hosting a party, celebrating a special event, or simply satisfying your sweet tooth, this cheesecake is sure to impress your guests and leave them asking for seconds!
A Slice of Heaven Awaits You
This luscious cheesecake is not just a feast for the eyes; it’s also incredibly easy to make. With a golden graham cracker crust, a rich banana-infused filling, and a fluffy whipped cream topping, every bite of this dessert is pure bliss. Let’s dive into the ingredients and the steps to create this delicious banana cream cheesecake!
🧂 Ingredients:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 675 g cream cheese (softened at room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana pudding mix
- 1.5 cups cold milk
- 1 cup cold cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Fresh banana slices (for garnish)
- Whipped cream (for topping)
- Crumpled vanilla biscuits or graham cracker crumbs (optional, for garnish)
👩🍳 Directions:
1️⃣ Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes until set. Let it cool.
2️⃣ Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Incorporate the mashed bananas, vanilla extract, lemon juice, and sour cream, mixing until completely combined.
- Finally, add the instant banana pudding mix and cold milk. Beat the mixture until it is smooth and well-blended.
3️⃣ Bake the Cheesecake:
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- Bake in the preheated oven for about 60 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
4️⃣ Chill and Decorate:
- Remove the cheesecake from the oven and let it cool at room temperature for an additional hour.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, whip the cold cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the cheesecake.
- Garnish with fresh banana slices and optional crumpled vanilla biscuits or graham cracker crumbs for added texture.
💡 Tips & Variations:
- Banana Flavor: For an extra banana kick, add some banana extract to the filling.
- Make it Gluten-Free: Substitute graham cracker crumbs with gluten-free cookies.
- Top it Off: Consider adding chocolate shavings or caramel sauce for a delicious twist.
- No Springform Pan? Use a standard pie dish; just adjust baking time as needed.
FAQ
1. Can I use fresh bananas instead of mashed?
No, fresh bananas do not provide the same creamy texture. Mashed ripe bananas are essential for the right consistency and flavor.
2. How should I store leftover cheesecake?
Keep the cheesecake covered in the fridge for up to 5 days. You can also freeze it for longer storage; just wrap it tightly to prevent freezer burn.
3. Can I make this cheesecake in advance?
Yes! This cheesecake tastes even better after it has had time to set in the fridge. Make it a day or two before you plan to serve it.
4. What if my cheesecake cracks?
Don’t worry! If your cheesecake has cracks, you can cover it with a layer of whipped cream or fruit topping to mask any imperfections.
👉 Try it now! Indulge in the creamy goodness of this Classic Banana Cream Cheesecake today. Share your experience in the comments below! We’d love to hear how it turned out for you.
Classic Banana Cream Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8-10 minutes until set. Let it cool.
- In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Incorporate the mashed bananas, vanilla extract, lemon juice, and sour cream, mixing until completely combined.
- Finally, add the instant banana pudding mix and cold milk. Beat the mixture until it is smooth and well-blended.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- Bake in the preheated oven for about 60 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
- Remove the cheesecake from the oven and let it cool at room temperature for an additional hour.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture.
- Before serving, whip the cold cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the cheesecake.
- Garnish with fresh banana slices and optional crumpled vanilla biscuits or graham cracker crumbs for added texture.
