Banana Bliss Cheesecake Treat

This Banana Bliss Cheesecake is my favorite way to bring a rich, creamy dessert with a touch of tropical sweetness to the table. It’s perfect when you want an impressive treat that feels both indulgent and comforting without being overly complicated.

I made this after picking up a bunch of bananas that were just a bit too ripe and ended up with a crowd-pleaser that’s now a weekend staple at our house.

Ingredients

• Graham cracker crumbs: for a buttery crunchy crust choose finely crushed for the best texture
• Melted butter: adds richness and helps the crust hold together
• Granulated sugar: sweetens both the crust and filling don't skip the full cup in the cheesecake for balance
• Cream cheese: is the star for that smooth creamy body soften well for mixing ease
• Eggs: bind the cheesecake while adding a delicate lift
• Ripe bananas: bring natural sweetness and moisture pick ones that are spotty for best flavor
• Sour cream: adds a subtle tang that sharpens the richness
• Ground cinnamon: enhances warmth and depth pick fresh ground for a brighter taste
• Vanilla extract: lifts the overall flavor choose pure extract for best results
• Salt: balances sweetness and brightens all the flavors

Instructions

Preheat the oven:

Set the oven to 325 degrees Fahrenheit or 165 degrees Celsius to prepare for baking both the crust and cheesecake evenly

Prepare the crust:

In a mixing bowl, combine graham cracker crumbs, melted butter, and a quarter cup of sugar Mix thoroughly until the crumbs are coated and hold together when pressed

Press crust into pan:

Firmly press the crumb mixture into the bottom of a 9-inch springform pan Use the back of a spoon or glass bottom for an even layer

Bake crust:

Place the springform pan in the oven and bake for 10 minutes This helps set the crust and prevents sogginess later

Mix the cream cheese:

In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy This is the base of your cheesecake so take your time here

Add sugar and eggs:

Gradually add one cup of sugar, mixing well Then add eggs one at a time beating thoroughly after each until fully combined

Incorporate flavor:

Mix in vanilla extract, mashed bananas, sour cream, cinnamon, and salt Make sure everything is evenly distributed but avoid overmixing to keep the texture light

Pour filling over crust:

Carefully pour the batter over the cooled crust smoothing the top with a spatula for even cooking and presentation

Bake the cheesecake:

Bake for about 50 to 60 minutes The center should be set but will still jiggle slightly to indicate perfect doneness

Cool gradually:

Turn off the oven and crack the door open Let the cheesecake cool inside for about one hour This prevents cracks from sudden temperature changes

Chill before serving:

Remove from oven and let cool to room temperature Then refrigerate for at least four hours or overnight to fully set the texture and flavors

Garnish and serve:

Before serving, add extra banana slices on top for a fresh look and a burst of flavor

Store any leftovers in an airtight container or keep it covered in the springform pan in the refrigerator Cheesecake stays fresh for up to four days Reheat slightly at room temperature before serving if needed

Ingredient swaps

You can use crushed digestive biscuits or shortbread cookies instead of graham crackers for a different crust flavor Mascarpone cheese can replace cream cheese for a richer texture Coconut yogurt is a great dairy-free swap for sour cream

Serving ideas

Serve slices with a drizzle of caramel sauce or a dollop of whipped cream Fresh berries on the side add a bright contrast Toasted nuts sprinkled on top add a pleasant crunch

Seasonal twists

Add a sprinkle of nutmeg or cardamom for a wintery flavor swap in mango puree during summer for a tropical upgrade Mix in some chopped toasted pecans for a fall inspired crunch

This cheesecake brings tropical bliss with every bite making it an unforgettable dessert for your family and friends.

Frequently Asked Recipe Questions

→ What type of bananas work best for this cheesecake?

Ripe but firm bananas are ideal as they offer sweet flavor without excess moisture, helping maintain the cheesecake’s smooth texture.

→ Can I use a different crust instead of graham cracker?

Yes, crushed digestive biscuits or lightly crushed cookies can substitute well, providing a similar crisp base.

→ How do I know when the cheesecake is perfectly baked?

The center should be slightly jiggly when gently shaken. This ensures a creamy texture after cooling.

→ Why is sour cream included in the mixture?

Sour cream enriches the filling with subtle tang and silkiness, balancing the sweetness and adding moisture.

→ Any tips for preventing cracks on the cheesecake surface?

Allow the cheesecake to cool gradually by leaving the oven door ajar after baking; this reduces abrupt temperature changes that cause cracking.