There’s something magical about the creamy richness of cheesecake paired with the natural sweetness of bananas. A Banana Cheesecake with Graham Cracker Crust is not just a dessert; it’s an indulgence that transports you to a tropical paradise with every bite. Whether you’re celebrating a special occasion or simply treating yourself, this recipe will have everyone asking for seconds.

Why You’ll Love This Cheesecake

This dessert is the perfect blend of flavors and textures, offering:

• Buttery Graham Crust: A crunchy, slightly sweet base that complements the creamy filling.
• Banana-Infused Creaminess: Fresh banana puree and banana extract bring authentic flavor.
• Luxurious Bavarian Cream: A silky layer that elevates this cheesecake to gourmet status.
• Show-Stopping Topping: Fresh whipped cream and banana slices make it irresistibly beautiful.

Ingredients You’ll Need

This recipe is divided into three main components: the crust, the cheesecake filling, and the toppings.

Component	Ingredients	Measurements
Graham Crust	Vanilla wafer crumbs	2 1/4 cups
	Salted butter, melted	10 tbsp
	Sugar	3 tbsp
Cheesecake Filling	Cream cheese, room temperature	24 oz
	Sugar	1 cup
	All-purpose flour	3 tbsp
	Sour cream, room temperature	1/4 cup
	Banana extract	4 tsp
	Pureed bananas (2 medium bananas)	1 cup
	Large eggs, room temperature	3
Bavarian Cream	Powdered gelatin	1 tsp
	Milk	2 tbsp
	Egg yolks	2
	Heavy cream	1/2 cup
	Sugar	2 tbsp
	Vanilla extract	3/4 tsp
	Banana extract	1/4 tsp
	Cold heavy cream	2/3 cup
	Powdered sugar	5 tbsp
Topping	Heavy whipping cream	1/2 cup
	Powdered sugar	1/4 cup
	Vanilla extract	1/2 tsp
	Fresh banana slices	As needed

Step-by-Step Instructions

1. Make the Graham Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the vanilla wafer crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool. Wrap the pan with foil for a water bath.

2. Prepare the Cheesecake Filling

1. Lower the oven temperature to 300°F (149°C).
2. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
3. Add the sour cream, banana extract, and pureed bananas, mixing until fully incorporated.
4. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.

3. Assemble and Bake

1. Pour the cheesecake mixture into the prepared crust.
2. Place the springform pan inside a larger pan. Fill the outer pan with hot water halfway up the sides of the springform pan to create a water bath.
3. Bake for 90 minutes or until the edges are set and the center jiggles slightly.
4. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes.
5. Crack the oven door open and allow the cheesecake to cool for another 30 minutes before removing it.
6. Cool completely at room temperature, then refrigerate.

4. Make the Bavarian Cream

1. Sprinkle the powdered gelatin over the milk and let it bloom for 5 minutes.
2. In a saucepan, heat the heavy cream, sugar, vanilla extract, and banana extract until warm.
3. Temper the egg yolks by adding a small amount of the warm cream mixture to the yolks, then return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until thickened.
5. Stir in the bloomed gelatin until fully dissolved.
6. Cool the mixture over an ice bath until slightly thickened.
7. Whip the cold heavy cream and powdered sugar to stiff peaks, then fold it into the cooled mixture.
8. Spread the Bavarian cream over the cooled cheesecake. Refrigerate for 5-6 hours or until set.

5. Prepare the Topping

1. Whip the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks.
2. Pipe or spread the whipped cream over the cheesecake.
3. Garnish with fresh banana slices before serving.

Tips for Success

• Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth batter.
• Water Bath: The water bath prevents cracks and ensures an even, creamy texture.
• Chill Thoroughly: Allow the Bavarian cream to set fully in the fridge for clean slices.

Nutritional Information

Nutrient	Amount Per Serving
Calories	450
Fat	28g
Carbohydrates	45g
Protein	7g
Sugar	35g

FAQ: Everything You Need to Know

Q: Can I make this cheesecake ahead of time? A: Yes, it’s even better when made a day in advance to allow the flavors to meld.

Q: What if I don’t have a springform pan? A: A regular 9-inch cake pan can work, but serving will be more challenging.

Q: How do I prevent cracks in the cheesecake? A: Use a water bath and avoid overmixing the batter to prevent air bubbles.

Q: Can I use graham crackers instead of vanilla wafers? A: Absolutely! Substitute an equal amount of graham cracker crumbs for a classic twist.

Q: How long will leftovers last? A: Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this cheesecake? A: Yes! Freeze the cheesecake without the toppings for up to 2 months. Thaw in the fridge overnight before serving.

Your Turn to Bake!

Now that you have the ultimate recipe for Banana Cheesecake with Graham Cracker Crust, it’s time to put on your apron and start baking. Whether it’s for a party, a family dinner, or just a sweet craving, this cheesecake is sure to be a hit. Don’t forget to share your creation on social media to inspire others. Happy baking!

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