Banana Cheesecake

This post may contain affiliate links. Please read my disclosure policy.

banana cheesecake

WOW!  This is the best way yet I’ve found to use up ripe bananas!

If you’ve never made cheesecake before, you should give it a try, it’s easy!  This one is light and rich at the same time and oh so amazing!  A couple of key tips for making cheesecakes to make note of:

  • Recipes containing cottage cheese, mascarpone, Neufchatel etc will produce a lighter texture of cheesecake
  • Do not over mix the batter
  • Bake cheesecakes at a low temperature
  • Run a knife along the edge immediately after removing from the oven to avoid cracking
  • Cool on the counter first and then refrigerate 4hrs. or overnight before serving

banana cheesecake yum

Follow on Pinterest

Click print here 

5 from 2 votes
Review Recipe

Banana Cheesecake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Holly Nilsson
Course Dessert
Cuisine American
WOW! This is the best way yet I’ve found to use up ripe bananas!


Follow Spend With Pennies on Pinterest for more great recipes!
  • 1 cup graham crumbs
  • 4 tablespoons butter , melted
  • 1/4 cup crushed pecans
  • 3 tablespoons sugar
  • 16 oz cream cheese
  • 1 cup cottage cheese
  • 3 eggs
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 3 large ripe bananas
Optional Toppings
  • Caramel Sauce (store bought or homemade)
  • Toasted Pecans
  • Whipped Cream or Whipped Topping

avatarFollow Spend with Pennies on Pinterest


  1. Preheat oven to 325 degrees. In a small bowl combine graham crumbs, butter, 3 tablespoons of sugar and pecans. Press into a 9" springform pan. Bake 8 minutes. Remove from oven and turn temperature up to 425 degrees.
  2. Meanwhile, blend together bananas, cottage cheese, eggs, sugar and corn starch. Place cream cheese in a mixer on medium speed, beat until fluffy. Add in banana mixture and mix until combined. Pour over prepared crust. Bake at 425 for 15 minutes.
  3. Reduce heat to 200 and bake an additional 60-70 minutes or just until set. Remove from oven and run a knife around the edge of the cake. Let cool at room temperature for 45 minutes and then refrigerate 4 hours or overnight.
Follow Spend With Pennies on Pinterest for more great recipes!
    Nutrition Information
    Calories: 472, Fat: 31g, Saturated Fat: 15g, Cholesterol: 143mg, Sodium: 420mg, Potassium: 318mg, Carbohydrates: 40g, Fiber: 1g, Sugar: 27g, Protein: 9g, Vitamin A: 1090%, Vitamin C: 3.9%, Calcium: 101%, Iron: 1.1%

    (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

    Keyword Banana Cheesecake


    More Recipes You'll Love

    About the author


    pinterest facebook twitter instagram

    Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

    More Posts by Holly

    Latest & Greatest Dishes