Banana Nut Cheesecake

Banana Nut Cheesecake is a luscious, creamy dessert that blends the sweetness of ripe bananas with the richness of classic cheesecake and the crunch of toasted nuts. Set atop a buttery graham cracker crust and crowned with banana slices and whole nuts, this indulgent treat is perfect for any special occasion.

Why You’ll Love This Recipe

• Combines two beloved desserts: banana bread and cheesecake
• Creamy texture with a subtle banana flavor
• Crunchy nut topping adds delightful contrast
• Beautiful presentation for parties or holidays
• Can be made ahead and chilled

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe bananas, mashed
• Cream cheese, softened
• Eggs
• Granulated sugar
• Sour cream
• Vanilla extract
• Graham cracker crumbs
• Butter, melted
• Chopped pecans or walnuts
• Sliced bananas (for topping)
• Whole nuts (for garnish)
• Powdered sugar (optional, for dusting)

Directions

1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs and melted butter. Press into a springform pan to form the crust. Bake for 10 minutes and let cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas, sour cream, eggs, and vanilla extract. Mix until fully combined.
4. Pour the filling into the prepared crust and smooth the top.
5. Bake for 50–60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Refrigerate for at least 4 hours or overnight.
7. Top with banana slices, whole nuts, and a light dusting of powdered sugar before serving.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Cooling/Chilling Time: 5 hours
• Total Time: 6 hours 20 minutes

Variations

• Use a chocolate cookie crust for a richer base
• Add cinnamon or nutmeg to the filling for a spiced version
• Swirl in caramel before baking for extra indulgence
• Substitute pecans with macadamia nuts or almonds

Storage/Reheating

Storage: Keep covered in the refrigerator for up to 5 days.
Reheating: Best served chilled or at room temperature. Reheating is not recommended for cheesecake texture.

FAQs

Can I use overripe bananas?

Yes, overripe bananas are perfect for maximum sweetness and flavor.

Can I freeze banana cheesecake?

Yes, freeze slices tightly wrapped for up to 2 months.

Can I make it without nuts?

Absolutely, simply omit the nuts or replace them with granola for crunch.

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overmixing the batter.

Can I use a different crust?

Yes, try a cookie crust like vanilla wafers or chocolate grahams.

Is this recipe suitable for gluten-free diets?

Use gluten-free graham crackers for a gluten-free version.

What can I substitute for sour cream?

Greek yogurt works well as a substitute.

Can I use store-bought crust?

Yes, but homemade crust offers better flavor and texture.

How do I know when it’s done baking?

The center should be set but slightly jiggly; it firms up as it cools.

Can I top with whipped cream?

Yes, whipped cream adds a nice finishing touch.

Conclusion

Banana Nut Cheesecake is a decadent dessert that offers the perfect balance of creamy, fruity, and nutty flavors. Whether you’re baking for a holiday, celebration, or just to treat yourself, this elegant cheesecake is sure to impress and satisfy every sweet craving.

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