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How to Make Banana Cheesecake
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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
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- 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
- Caramel Sauce (store bought or homemade)
- Toasted Pecans
- Whipped Cream or Whipped Topping
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.
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.
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)