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Creamy Banana Cheesecake

A delightful dessert that combines the natural sweetness of ripe bananas with creamy cheese and a buttery graham cracker crust, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Gluten-free crackers can be used for gluten-sensitive diets.
  • 1/2 cup melted butter Can substitute with coconut oil for a dairy-free version.
For the Filling
  • 4 packages (8 oz each) cream cheese, softened Light cream cheese works as a lower-calorie option.
  • 1 cup sugar Consider using coconut sugar for a less processed alternative.
  • 1 teaspoon vanilla extract Can be substituted with almond extract for a unique twist.
  • 4 ripe bananas, mashed Overly ripe bananas are perfect for this.
  • 1 teaspoon lemon juice Lime juice can work in a pinch.
  • 1 cup whipped cream Use coconut whipped cream for a vegan option.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
  4. Stir in the mashed bananas and lemon juice.
Baking
  1. Pour the banana mixture over the prepared crust in the springform pan.
  2. Bake for 50-60 minutes, or until set and slightly jiggly in the center.
  3. Allow it to cool, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, top with whipped cream.

Notes

Opt for room-temperature cream cheese to ease mixing and avoid lumps. Leftover cheesecake can be used in smoothies or as a topping for pancakes.