Banana Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs (about 12 full crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted and slightly cooled

Filling

• 24 ounces cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• 3 large eggs, at room temperature
• 1/2 cup heavy cream

Topping

• 4 medium ripe bananas, peeled
• 2 tablespoons unsalted butter, cut into small pieces
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch (optional, for a thicker glaze)

Instructions

1. 1Prepare the crust

   Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it firmly and evenly into the bottom and about an inch up the sides of a 9 inch springform pan. Bake the crust for 8 to 10 minutes, or until it is set and lightly golden, then remove and let it cool while you prepare the filling.

2. 2Make the filling

   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, sugar, vanilla, and lemon juice on medium speed until smooth and free of lumps, scraping down the sides as needed. Add the eggs one at a time, mixing on low speed and scraping down after each addition until just combined. Pour in the heavy cream and mix until the filling is glossy and velvety.

3. 3Assemble the cheesecake

   Pour the filling over the cooled crust, smoothing the top gently with a spatula. Tap the pan lightly on the counter a couple of times to release any big bubbles. Wrap the outside of the pan tightly with foil to prevent water seepage if you plan to use a water bath.

4. 4Bake in a water bath

   Place the wrapped cheesecake pan inside a large roasting pan and set it in the oven. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake at 325 degrees Fahrenheit for 50 to 60 minutes, until the edges are set but the center still jiggles slightly.

5. 5Prepare the caramelized bananas

   While the cheesecake is baking, melt the butter in a large skillet over medium heat. Stir in the brown sugar and cinnamon until the sugar dissolves and the mixture is fragrant. Add the banana slices in a single layer and cook for 3 to 4 minutes per side, turning gently, until they are soft and lightly caramelized. If you want a thicker sauce, whisk in the cornstarch and let it bubble for another minute.

6. 6Cool and chill

   Once the bake time is up, turn off the oven and crack the door open slightly so the cheesecake can cool gradually. Let it rest in the turned off oven for 30 minutes, then remove it and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, so the texture firms up beautifully.

7. 7Warm the topping

   About 30 minutes before serving, give the caramelized banana mixture a quick stir on the stove over low heat until it is glossy and pourable. If it has thickened too much, add a teaspoon or two of water or lemon juice.

8. 8Release and slice

   Run a thin knife around the inside edge of the pan, then unlatch and remove the side. Place a serving platter on top and flip the cheesecake out gently. Spread or drizzle the warm banana caramel over the top, letting it flow down the sides in rustic ribbons.

9. 9Serve with flair

   Slice the cheesecake with a sharp knife wiped clean in hot water for clean cuts. Arrange the slices on plates and spoon extra banana sauce over each one. A light dusting of cinnamon or a tiny dollop of whipped cream makes it feel even more special.

10. 10Store and enjoy

    Keep the covered cheesecake in the refrigerator for up to 4 days. For best flavor, let it sit at room temperature for about 30 minutes before serving the next day so the texture stays lush.