Banana Cream Cheesecake


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup milk
  • Whipped cream and banana slices for garnish (optional)


  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
  3. In another bowl, mash the ripe bananas until smooth.
  4. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the mashed bananas, flour, and milk until the batter is smooth.
  7. Pour the banana cream cheesecake filling over the graham cracker crust in the pan.
  8. Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  9. Remove the cheesecake from the oven and let it cool to room temperature in the pan.
  10. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
  11. Before serving, you can garnish with whipped cream and banana slices if desired.

Enjoy your homemade Banana Cream Cheesecake!