Banana Cheesecake

Chilled, creamy and delicious banana cheesecake is the perfect treat to serve in the summertime. This cheesecake is bursting with banana goodness in every bite. We love that the sour cream topping intensifies the taste of the fruit in this recipe. When garnished with fresh cherries, raspberries or citrus slices, banana cheesecake is almost too pretty to eat (we said almost).

Ingredients for Banana Cheesecake

• All-purpose flour: A little starch in the form of flour helps prevent the cheesecake from cracking.
• Pecans: Take the time to (very!) finely chop the pecans.
• Sugar: A bit of white sugar adds just the right amount of sweetness.
• Brown sugar: The slight molasses flavor of brown sugar pairs nicely with banana.
• Vanilla extract: Vanilla extract does a great job of enhancing all the flavors in this cheesecake.
• Butter: Ensure your butter is softened (but not melted) before using.
• Ripe bananas: Ripe bananas are best; they should be firm and yellow, not mushy and brown.
• Lemon juice: Lemon juice adds a nice tanginess to the filling.
• Cream cheese: Let your cream cheese come to room temperature before using it.
• Sugar: Granulated sugar is best so you don’t get a gritty texture.
• Sour cream: Go for full-fat sour cream that will make the filling creamy.
• Cornstarch: Cornstarch helps prevent cracking.
• Salt: Just a dash of salt helps to maximize the flavors.
• Eggs: Make sure you take the eggs out of the fridge well before using; cold eggs won’t blend as well.
• Sour cream: As with the filling, don’t use low- or reduced-fat sour cream.
• Fresh fruit: Any fruit is acceptable, from more bananas to berries.

Directions

Step 1: Combine the ingredients

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Combine the first five ingredients; stir in the butter. Press onto the bottom of a greased 9 inch springform pan. Place it on a baking sheet.

Step 2: Bake the crust

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Bake at 350°F for 10 minutes or until lightly browned. Cool on a wire rack.

Step 3: Make the banana filling

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Combine the bananas and lemon juice; set aside. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add the eggs and beat it on low speed until just combined. Fold in the banana mixture and pour into crust. Place the pan on a baking sheet.

Step 4: Bake the cake

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Bake at 350° for 50 to 60 minutes or until the center is almost set. Let it stand for five minutes. Combine the sour cream, sugar and vanilla and spread it over the top of the cheesecake. Bake it for five minutes longer.

Editor’s Tip: Move the rack one lower than the center to ensure the cheesecake isn’t too close to your oven’s heating element (which could cause cracks).

Step 5: Let cool

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Cool on a wire rack for ten minutes. Carefully run a knife around the edge of the pan; cool for one hour longer. Refrigerate overnight. Garnish with fruit.

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Banana Cheesecake Recipe Variations

• Make a graham cracker crust: A graham cracker crust is a very tasty base for banana cheesecake (especially if you add a dash of cinnamon).
• Garnish with whipped cream: We love a dollop of regular whipped cream (ideally homemade) on this cheesecake.

How to Store Banana Cheesecake

Cheesecake has to be refrigerated. It can’t sit for too long at room temperature. Store any leftover banana cheesecake by wrapping it tightly with plastic wrap before sticking it in the fridge.

Can I make banana cheesecake in advance?

Yes. Especially if you’re bringing this cheesecake to a party. Bake it in advance, then cover and refrigerate it for up to three days.

Banana Cheesecake Recipe Tips

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How do I make sure my banana cheesecake is done?

You’ll know your cheesecake is done when the edges are slightly puffed and the center wobbles slightly when you tap the side of the pan with a spoon.

Do I have to chill this cheesecake overnight?

Yes, this is an important step. Cheesecake should have a very firm texture and you can only achieve by chilling it overnight.

How do I prevent cracks during cooling?

To prevent cracks during the cooling process, it’s important to loosen the cheesecake from the sides of the pan after baking it. Let the cake cool, then run a small knife in between the cheesecake and the pan. Finish by letting it cool for another hour longer, then slice it while it’s still cold.