Banana Cheesecake Recipe

Banana Cheesecake Recipe

How To Make Banana Cheesecake

Try out a richer flavor on the usual cheesecake by whipping up our creamy banana cheesecake! It’s made with a pecan graham crust for a sweeter treat.

Preparation: 10 minutes
Cooking: 1 hour 23 minutes
Rest and Chill Time: 4 hours 45 minutes
Total: 6 hours 18 minutes



  • 1cupgraham crumbs
  • 4tbspbutter,melted
  • ¼cuppecans,crushed
  • 3tbspsugar
  • 16ozcream cheese
  • 1cupcottage cheese
  • 3eggs
  • ½cupwhite sugar
  • 2tbspcornstarch
  • 3large bananas,ripe

For Optional Toppings:

  • caramel sauce
  • pecans,toasted
  • whipped cream,or whipped topping


  1. Preheat the oven to 325 degrees F.

  2. In a small bowl, combine the graham crumbs, butter, 3 tablespoons of sugar, and pecans.

  3. Press the crust into a 9-inch springform pan.

  4. Bake the crust for 8 minutes.

  5. Remove from the oven, then turn the temperature up to 425 degrees F.

  6. Blend together bananas, cottage cheese, eggs, sugar and corn starch.

  7. Place the cream cheese in a mixer on medium speed, beat until fluffy.

  8. Add in the banana mixture, then mix until combined.

  9. Pour the cheesecake mixture over the prepared crust.

  10. Bake at 425 degrees F for 15 minutes.

  11. Reduce heat to 200 degrees F, then bake for an additional 60 to 70 minutes or just until set.

  12. Remove from the oven, then run a knife around the edge of the cake.

  13. Let cool at room temperature for 45 minutes.

  14. Refrigerate for 4 hours or overnight.

  15. Serve, and enjoy!


  • Calories: 481.49kcal
  • Fat: 31.42g
  • Saturated Fat: 15.99g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 8.73g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 42.62g
  • Fiber: 2.00g
  • Sugar: 28.76g
  • Protein: 10.12g
  • Cholesterol: 142.40mg
  • Sodium: 382.06mg
  • Calcium: 102.66mg
  • Potassium: 344.97mg
  • Iron: 1.14mg
  • Vitamin A: 293.91µg
  • Vitamin C: 4.47mg
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