Homemade banana cheesecake

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
banana cheesecake

This recipe is very simple to make and it’s real treat to consume. Unlike many cheesecake recipes, you don’t need to think about water baths. It requires gelatin and a bit of time to get set in a fridge. You will need to take ripe bananas and mash them thoroughly, while your cream cheese will get softer in a fridge. You need to take the right size pan or your cake will be flat.

You can place hot fudge on top to make this cake even more delicious. You can use your favorite sauce, though. This dessert isn’t light, but it’s worth every calorie and your family will love this.

Some recipes say that you should leave the cheesecake in the oven for several hours to let it cool down. I think the reason for this that cheesecake will slowly cool down without cracking or shrinking. However, I always remove it from the oven and leave it on a kitchen table for an hour to let it cool down, then release the cheesecake from the pan by running a sharp knife around its sides.

Homemade banana cheesecake

This is a heavenly combination of cheesecake and banana pie. This dessert is very creamy and rich and can serve as a final dish to any meal. The filling has the right amount of banana flavor and fluffiness. You can top the cheesecake off with anything you like from vanilla wafers to whipped cream, and you have a perfect southern dessert.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 540 kcal


For the crust:

  • 200 g graham crackers
  • 65 g unsalted butter

For the filling:

  • 40 ml whipping cream
  • 400 g cream cheese
  • 80 g sugar
  • 50 ml lemon juice
  • 1 tsp vanilla extract
  • 50 ml rum or rum extract
  • 60 g powdered gelatin
  • 80 ml water

For the topping:

  • 60 ml butter unsalted
  • 60 g sugar
  • 60 ml rum
  • 2 ripe bananas


  1. The first is the crust, which is our base for the cheesecake. Mix together the ingredients for the curst, gently press them in the bottom of the pan. Place the crust in the fridge for 15 minutes and move to the filling.

  2. To prepare the filling, take a bowl, place cream cheese there and smooth with a mixer. Add sugar and whipping cream, mix again. Add the rest of the ingredients except gelatin and water and mix until everything is smooth. Take another bowl, mix water and gelatin and place in a microwave for 30 seconds. Add this mixture to the filling, mix together until all ingredients are combined. Pour the mixture into the crust, put it back in the fridge until set (for 30 minutes).

  3. Finally, make the topping. Take a frying and melt the butter, don't let it burn. Add sugar, let it dissolve. Add rum and simmer for 3 minutes. Add bananas, cook for 3 more minutes. Bananas should be very soft. Remove the pan and let the topping cool on the counter for 10 minutes. 

  4. Pour it over your cheesecake, serve warm and enjoy!


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