This indulgent dessert layers a luscious banana cream cheesecake on a buttery graham cracker crust, then tops it with fresh banana slices, fluffy whipped cream, and a rich caramel drizzle. It’s the perfect fusion of classic cheesecake and banana cream pie—ideal for special occasions or anytime you want a show-stopping treat.
Why You’ll Love This Recipe
- Decadent yet fresh: Creamy banana-infused filling contrasted with bright banana slices and whipped cream.
- Crowd-pleaser: Luxurious layers combined with the familiar comfort of cheesecake.
- Make-ahead convenience: Prep in advance and chill overnight for easy entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup mashed ripe banana
- ½ cup sour cream
For the Topping
- 2 bananas, sliced
- 1 cup whipped cream
- ¼ cup caramel sauce
- Powdered sugar, for dusting (optional)
Directions
- Preheat and prepare: Preheat oven to 325 °F (160 °C). Grease a 9‑inch springform pan.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan, bake for 8 minutes, then let cool.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Fold in mashed banana and sour cream until evenly combined.
- Bake the cheesecake: Pour filling over cooled crust and smooth the top. Bake for 45–50 minutes, until the center is just set (it should jiggle slightly at the center).
- Cool gradually: Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to fully set.
- Add topping: Before serving, spread whipped cream, arrange banana slices, drizzle with caramel sauce, and dust with powdered sugar if desired.
Servings and timing
- Servings: 12 slices
- Prep time: 15 minutes
- Bake time: 45–50 minutes (+ 8 minutes for crust)
- Cooling & chilling: 1 hour cooling in oven + at least 4 hours in refrigerator (preferably overnight)
- Total time: Approximately 6 hours (including chilling)
Variations
- Nutty crust: Substitute half of the graham crumbs with finely chopped pecans or walnuts for added crunch.
- Spice it up: Add ½ teaspoon cinnamon or nutmeg to the filling for warm, autumnal notes.
- Chocolate drizzle: Replace caramel with melted dark chocolate or chocolate ganache.
- Banana caramel swirl: Swirl softened caramel into the filling before baking for ribbons of flavor.
- Alcohol twist: Stir a tablespoon of rum or bourbon into the filling for a grown-up version.
Storage / reheating
- Refrigerate: Store refrigerated in an airtight container for up to 4 days.
- Freeze: Wrap slices individually and freeze for up to 2 weeks; thaw overnight in the refrigerator before serving.
- Serve: This dessert is best enjoyed chilled or at cool room temperature—no reheating needed.
FAQs
1. Can I use frozen bananas?
Yes, but thaw and thoroughly drain or pat dry before mashing to avoid extra moisture in the filling.
2. Why does the cheesecake crack sometimes?
Rapid temperature changes can cause cracks. Cooling gradually in the closed oven helps prevent them.
3. What’s the best way to soften bananas without browning?
Mash them just before adding. For a paler appearance, stir in a drop of lemon juice.
4. Can I skip the sour cream?
Yes, but sour cream adds tang and creaminess—without it, the texture may be denser.
5. How do I prevent a soggy crust?
Allow the crust to cool fully and bake the filling on the cooled crust to maintain structure.
6. Can I make individual servings?
Yes—use ramekins or a muffin tin lined with cupcake liners; adjust baking time to about 20–25 minutes.
7. Is gelatin needed for stability?
No—standard baked cheesecake firms up during baking and chilling. Gelatin is only necessary for a no-bake version.
8. Can I make this gluten-free?
Yes—use gluten-free graham crackers or an almond-meal crust instead of standard crumbs.
9. Why did my topping melt?
If the cheesecake isn’t fully cooled, the whipped cream and caramel may soften. Chill thoroughly before topping just before serving.
10. Can I assemble this today and serve tomorrow?
Absolutely. Bake today, chill overnight, and add toppings just before serving for the freshest presentation.
Conclusion
This banana cream cheesecake elevates classic comfort flavors into a sophisticated dessert. With its creamy banana-infused filling, buttery crust, and caramel-drizzled finish, it’s both elegant and indulgent. Ideal for holidays, celebrations, or anytime you want a memorable sweet that can be prepped in advance. Enjoy every decadent slice!
Print
Banana Cream Cheesecake with Caramel Drizzle
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 6 hours
- Yield: 1 cheesecake (10–12 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious banana cream cheesecake layered on a buttery graham cracker crust, topped with fresh banana slices, fluffy whipped cream, and a rich caramel drizzle. This indulgent dessert is a dreamy fusion of cheesecake and banana cream pie.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup mashed ripe banana
- 1/2 cup sour cream
- 2 bananas, sliced
- 1 cup whipped cream
- 1/4 cup caramel sauce
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form an even crust. Bake for 8 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well after each addition. Fold in mashed banana and sour cream.
- Pour the filling over the crust and smooth the top. Bake for 45–50 minutes or until the center is just set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream, fresh banana slices, and drizzle with caramel sauce. Dust with powdered sugar if desired.
Notes
- Use very ripe bananas for maximum flavor.
- Chill the cheesecake overnight for best texture.
- Add lemon juice to banana slices to prevent browning.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
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