Classic Banana Cream Cheesecake
A delightful mix of creamy cheesecake and sweet bananas, topped with banana cream and fresh fruit, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the cheesecake filling
- 675 g cream cheese, softened
- 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 garnish
- Crumpled vanilla biscuits or graham cracker crumbs optional garnish
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter.
- Press this mixture firmly into the bottom of a 23 cm springform pan.
- Bake for 10 minutes, then let it cool.
Making the filling
- In a mixing bowl, beat the cream cheese until it is smooth.
- Add in the sugar and beat again until combined.
- Add the eggs one at a time, mixing well after each addition.
- Then, add the mashed banana, vanilla extract, lemon juice, and sour cream, mixing until everything is well blended.
Baking
- Pour the cream cheese filling onto the cooled crust.
- In a larger baking pan, add about 1 inch of hot water and bake for 60-70 minutes.
- Once done, turn off the oven and allow it to sit inside for an hour.
- After that, chill the cheesecake in the refrigerator for at least 4 hours.
Topping
- For the topping, whisk the pudding mix with cold milk for 2 minutes, then let it thicken for 5 minutes.
- In another bowl, whip the cream with powdered sugar and vanilla until stiff peaks form, then fold it into the pudding mixture.
- Spread the banana cream over the cooled cheesecake, smoothing it out evenly.
- Garnish with fresh banana slices, dollops of whipped cream, and optional crumbled cookies.
- Chill for another 30 minutes before serving.
- Finally, slice and enjoy your cheesecake cold.
Notes
Store any leftovers in the refrigerator for 3-4 days. Avoid freezing it, as this could change the texture, especially of the cream topping. For a deeper banana flavor, use very ripe bananas.