Silky smooth banana cheesecake

A rich and creamy banana cheesecake with a silky-smooth filling, buttery crust, and delicious natural banana flavor. Perfect for a comforting homemade dessert.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• ¼ teaspoon salt

For the Banana Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened
• ¾ cup granulated sugar
• 3 ripe bananas, mashed
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt

For the Topping:

• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 1–2 ripe bananas, sliced
• Optional: crushed walnuts or pecans for garnish

Instructions

1. Prepare the Crust

• Preheat the oven to 325°F (165°C).
• Lightly grease a 9-inch springform pan.
• Combine the graham cracker crumbs, sugar, salt, and melted butter in a bowl.
• Mix until the crumbs are evenly moistened.
• Press the mixture firmly into the bottom of the pan.
• Bake for 8–10 minutes.
• Remove from the oven and allow it to cool slightly.

2. Prepare the Banana Filling

• Place the softened cream cheese in a large mixing bowl.
• Beat on low to medium speed until smooth and creamy.
• Add the sugar and mix until just combined.
• Add the mashed bananas, sour cream, vanilla extract, lemon juice, flour, and salt.
• Mix until smooth.
• Add the eggs one at a time, mixing gently after each addition.
• Do not overmix once the eggs are added, as excess air can cause cracks in the cheesecake.

3. Assemble

• Pour the banana cheesecake mixture over the prepared crust.
• Gently tap the pan on the counter a few times to release large air bubbles.
• Smooth the surface with a spatula.

4. Bake

• Place the cheesecake in the preheated oven.
• Bake for approximately 55–70 minutes.
• The edges should look set while the center still has a slight gentle wobble.
• Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes.
• Remove and allow it to cool completely at room temperature.

5. Chill

• Cover the cooled cheesecake and refrigerate for at least 6 hours, preferably overnight.
• Chilling allows the filling to fully set and gives it the best silky texture.

6. Prepare the Topping

• Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
• Spread or pipe the whipped cream over the chilled cheesecake.
• Arrange fresh banana slices on top.
• Sprinkle with chopped walnuts or pecans if desired.

7. Serve

• Carefully remove the cheesecake from the springform pan.
• Slice with a sharp knife.
• For clean slices, dip the knife in hot water, wipe it dry, and cut through the cheesecake.
• Serve chilled.

Nutrition Information

Approximate per serving, based on 12 servings and without optional nuts:

• Calories: 430 kcal
• Protein: 7 g
• Total Fat: 28 g
• Saturated Fat: 16 g
• Carbohydrates: 39 g
• Dietary Fiber: 1.5 g
• Net Carbohydrates: 37.5 g
• Total Sugars: 27 g
• Added Sugars: 18 g
• Cholesterol: 125 mg
• Sodium: 360 mg
• Potassium: 250 mg

Nutrition values are approximate and can vary depending on the brands and exact ingredients used.

Nut & Allergen Information

• Tree Nuts: None in the basic recipe
• Peanuts: None
• Milk/Dairy: Yes — cream cheese, butter, sour cream, and heavy cream
• Eggs: Yes
• Wheat/Gluten: Yes — graham crackers and all-purpose flour
• Soy: May be present depending on packaged ingredients
• Sesame: Not normally present
• Fish/Shellfish: None

Optional Nut Topping:

• Walnuts or pecans can be added.
• If using nuts, the recipe is no longer tree-nut-free.
• Always check packaged graham crackers, cream cheese, and other ingredients for cross-contact if allergies are a concern.

Q/S (Quick Summary)

• Prep Time: 25 minutes
• Bake Time: 55–70 minutes
• Cooling Time: 30 minutes
• Chill Time: 6 hours or overnight
• Total Time: About 7½–8½ hours including chilling
• Servings: 12
• Course: Dessert
• Cuisine: American-inspired
• Difficulty: Medium
• Cooking Method: Oven
• Texture: Silky, creamy, and rich
• Storage: Refrigerate for up to 4 days
• Freezing: Freeze individual slices for up to 2 months
• Best Served: Thoroughly chilled

Tips for a Silky-Smooth Cheesecake

• Use room-temperature cream cheese and eggs.
• Mash the bananas until completely smooth.
• Mix gently and avoid incorporating too much air.
• Do not overbake; the center should still have a slight wobble.
• Allow the cheesecake to cool gradually before refrigerating.
• Chill overnight for the smoothest texture and cleanest slices.
• Add fresh banana slices shortly before serving to help prevent browning.