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A rich and velvety New York-style banana cheesecake on a graham cracker crust.
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Banana Bliss Cheesecake

Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time9 hours 45 minutes
Servings: 12 servings
Calories: 485kcal

Ingredients

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1.25 cups granulated sugar, divided
  • 32 ounces cream cheese, room temperature
  • 1 cup mashed overripe bananas (approximately 3 medium bananas)
  • 1/2 cup full -fat sour cream
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • 4 large eggs , room temperature

Instructions

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom and 1 inch up the sides of the springform pan. Bake for 10 minutes and let cool.
  • In a large mixing bowl, beat the cream cheese and remaining 1 cup of sugar on medium speed until smooth and aerated.
  • Incorporate the mashed bananas, sour cream, lemon juice, and vanilla extract, mixing until fully combined.
  • Add eggs one at a time, mixing on low speed after each addition just until the yolk disappears to avoid over-incorporating air.
  • Wrap the exterior of the springform pan in three layers of heavy-duty aluminum foil to prevent water leakage.
  • Pour the batter over the cooled crust and place the pan inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform pan.
  • Bake for 65 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the water bath for 60 minutes.
  • Remove from the water bath, discard foil, and refrigerate for at least 8 hours or overnight before serving.