Description
A creamy banana-infused cheesecake with a graham cracker crust, sweet and tangy filling, and a texture that’s both light and rich.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted butter
3 ripe bananas, mashed
24 oz cream cheese, room temperature
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 tsp banana extract
1 tsp alcohol-free vanilla extract
¼ tsp cinnamon
Pinch of salt
1 tbsp cornstarch
Instructions
Preheat oven to 325°F and grease a 9-inch springform pan.
Mix graham cracker crumbs with melted butter and press into the pan. Bake crust for 10 minutes.
Beat cream cheese until smooth, add sugar gradually.
Mix in banana, sour cream, extracts, cinnamon, and salt.
Beat in eggs one at a time, then stir in cornstarch.
Pour filling over crust and smooth the top.
Bake in a water bath for 55 minutes.
Cool completely, then refrigerate overnight before serving.
Notes
Use ripe, speckled bananas for best flavor.
Don’t skip the chill period—it sets the texture.
Top with whipped cream or caramel for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 325
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: banana cheesecake, southern banana dessert, easy banana cheesecake recipe