Table of Contents
- Why You’ll Fall in Love with This Banana Cheesecake
- The Story Behind This Decadent Dessert
- Tips for a Perfectly Creamy Banana Cheesecake
- Serving Suggestions That Wow
- Storing and Enjoying Leftovers
- More Sweet Inspiration from Betty Cooks
Key Takeaways
This banana cheesecake recipe from Betty Cooks blends rich cream cheese with real bananas and a dreamy banana cream pie topping. It’s perfect for celebrations or whenever you crave something extra indulgent.
Why You’ll Fall in Love with This Banana Cheesecake
This banana cheesecake brings the comforting taste of banana cream pie into a velvety, luscious cheesecake that feels both nostalgic and new. The banana cheesecake base is silky smooth, layered with a fluffy banana cream topping that makes every bite irresistible. From the first spoonful, you’ll appreciate the harmony of creamy textures and natural banana flavor.
The Story Behind This Decadent Dessert
Inspired by classic diner desserts and family gatherings, this recipe was created to combine the best of banana cream pie and rich cheesecake. At Betty Cooks, we love reinventing timeless treats, and this banana cheesecake has quickly become a reader favorite for birthdays, potlucks, and holidays.
Tips for a Perfectly Creamy Banana Cheesecake
To achieve the creamiest banana cheesecake, always start with room-temperature cream cheese and eggs. This ensures a smooth batter and prevents lumps. Avoid overbaking—your cheesecake is done when the edges are set, and the center jiggles slightly. The main keyword banana cheesecake should always remind you to chill the dessert fully before slicing for the best texture.
Serving Suggestions That Wow
Serve your banana cheesecake chilled with fresh banana slices and a dusting of cinnamon or chocolate shavings. For an extra special presentation, drizzle caramel sauce over each slice. Whether it’s a casual family dinner or a festive gathering, this dessert makes a lasting impression.
Storing and Enjoying Leftovers
Keep your banana cheesecake covered in the refrigerator for up to five days. For longer storage, wrap individual slices and freeze them for up to one month. Thaw in the fridge overnight before serving. This banana cheesecake holds its creamy consistency beautifully, making it a perfect make-ahead treat.
More Sweet Inspiration from Betty Cooks
Looking for more ways to satisfy your sweet tooth? Visit Betty Cooks for more easy dessert recipes, no bake desserts, creamy cheesecake ideas, and homemade treats that bring joy to your kitchen. From classic cheesecakes to inventive banana desserts, you’ll find inspiration for every occasion.
Banana Cheesecake with Banana Cream Pie Topping
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups white sugar
- 3/4 cup mashed ripe banana
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- 1 (3.4 ounce) package instant banana cream pudding mix
- 2 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 bananas, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl; mix well. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool while preparing filling.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Add mashed banana and blend well.
- Beat in eggs, one at a time. Mix in heavy cream and flour until just combined.
- Pour filling over crust. Bake for 60-70 minutes, until center is set.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whisk pudding mix and milk together until thickened. Fold in whipped topping.
- Spread pudding mixture over chilled cheesecake. Garnish with banana slices before serving.
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