Ever had Cheesecake before? How about Banana Cheesecake? This was my first time having it and it was a blast. I couldn’t resist the temptation of a creamy and rich cheesecake combined with the sweet and fruity flavor of bananas. So, I decided to whip up a banana cheesecake recipe that will blow your taste buds away. Firstly, I gathered the ingredients, including cream cheese, sugar, eggs, vanilla extract, mashed bananas, and graham cracker crust.
Then, I mixed the cream cheese, sugar, and vanilla extract until it became smooth and fluffy. After that, I added the eggs one at a time while continuing to beat the mixture. Next, I blended in the mashed bananas, making sure it was evenly mixed. The mixture smelled divine already. Next, I poured the mixture into the graham cracker crust and spread it out evenly
Prep Time: 30 minutes
Cook Time: 1hour 15minutes
Total Time: 1hour 45minutes
Course: Desserts
Servings: 2 cheese cakes
Ingredients
- CRUST:
- 2 cups sponge cake crumbs
- 1/2 cup fine bread crumbs I used banana bread crumbs
- 1/4 cup melted butter unsalted
- 1 teaspoon cinnamon and nutmeg each
- FILLING:
- 1 1/2 cups mashed ripe banana
- 4 – 8 oz. packs cream cheese use at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla essence and almond essence each
- TOPPING:
- Favorite cream frosting or see instructions below to make from scratch
- 2 apples and 2 banana
- 1/2 cup chopped pineapple
- 2 large pie pans 8 3/4″ dia. x 1 5/32″ or 22.2cm dia. x 2.9cm
Instructions
- Mash the bananas. In another deep bowl place the cream cheese, sugar and mashed bananas. Cream the three ingredients at low speed. Add the eggs one at a time.
- Beat after each addition, gradually increasing speed to high. Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.
- Melt the butter. Combine the melted butter and the crumbs together. Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (1/2 the mixture in each).
- Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees F or 160 degrees C.
- Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.
- Frosting: Cream 3 tbsp. soft butter, a few grains of salt, 1/2 tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 1/2 tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.
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Recipe © Simply Trini Cooking. All rights reserved.
Banana Cheesecake
Ingredients
- CRUST:
- 2 cups sponge cake crumbs
- 1/2 cup fine bread crumbs I used banana bread crumbs
- 1/4 cup melted butter unsalted
- 1 teaspoon cinnamon and nutmeg each
- FILLING:
- 1 1/2 cups mashed ripe banana
- 4 – 8 oz. packs cream cheese use at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla essence and almond essence each
- TOPPING:
- Favorite cream frosting or see instructions below to make from scratch
- 2 apples and 2 banana
- 1/2 cup chopped pineapple
- 2 large pie pans 8 3/4″ dia. x 1 5/32″ or 22.2cm dia. x 2.9cm
Instructions
- Mash the bananas. In another deep bowl place the cream cheese, sugar and mashed bananas. Cream the three ingredients at low speed. Add the eggs one at a time.
- Beat after each addition, gradually increasing speed to high. Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.
- Melt the butter. Combine the melted butter and the crumbs together. Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (1/2 the mixture in each).
- Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees F or 160 degrees C.
- Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.
- Frosting: Cream 3 tbsp. soft butter, a few grains of salt, 1/2 tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 1/2 tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.
