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

Units Scale

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)

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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