Baked Banana Cheesecake recipe and Expert Tips

A piece of chocolate cake on a plate

Baked Banana Cheesecake is a very quick and easy recipe. It just needs time to set in the refrigerator for 4-5 hours or overnight. So you can prep this treat, refrigerate it and then have your dessert when you are ready after dinner or whenever you crave something sweet 🙂

The base is made from crumbled digestive biscuits/ritz crackers and cinnamon powder. I have used bananas here as they give enough sweetness and also texture which we all love in baked desserts like brownies, chocolate cake etc but you can easily use pineapple rings, apples or apricots too.

The cream cheese gives a smooth, creamy texture to the cheesecake. But if you want you can also use ricotta cheese instead of cream cheese. I have used honey here, but it’s optional and can be replaced with sugar if you prefer it that way. I love sprinkling nuts on my desserts like almonds or peanuts or cashews. It’s totally up to you which one you are using here.

I garnished the top with fresh banana slices and a few pineapple chunks as they go well with this cake. Ummm. yum !! :-). Although there is no need for any garnish, these make your dessert table look pretty 🙂

Now let me list down some tips and suggestions for a perfect banana cheesecake. Firstly, I have used digestive biscuits/ ritz crackers which are gluten-free. If you want a nut-free base, then skip the use of cashews and almonds in the cream cheese filling.

In case, you don’t have digestive biscuits or ritz crackers at hand, then use graham crackers or vanilla wafers instead.

If allergic to nuts, then avoid using them in the base or cream cheese filling. Also, use low-fat cream cheese so that it does not leave an oily film on top of your cheesecake which would spoil its appearance. You can even go ahead with full-fat cream cheese if you prefer. Moreover, do not increase the amount of sugar as bananas already give a lot of sweetness.

You can bake this cheesecake in a pan or mould, but I prefer using a springform pan for an even shape and height. You can use any flavour of fruit jam for the topping. If not, just sprinkle some powdered sugar on top as they do in Switzerland where I have tasted this cake before.

The crust mixture will be crumbly, so take care while pressing down the crust mixture. Also, keep your hands damp with water while doing so to avoid the mixture from sticking to your palm.

If not serving immediately after baking, then store the cheesecake in the refrigerator and let it come to room temperature before serving. you could also add fresh fruits or chocolate shavings on top of the cheesecake.

Baked Banana Cheesecake Recipe

A person holding a plate of food on a table

Let’s start step by step baked banana cheesecake recipe:

1. Firstly grease a 7 or 8 inch round pan with butter and keep aside. Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit for 15 minutes before baking.

2. Now take ¾ cup digestive biscuit/ritz crackers in a blender jar, add 1 teaspoon powdered sugar/icing sugar, 2 teaspoons unsalted softened butter and ¼ teaspoon cinnamon powder/ pumpkin pie spice mix. Also, pulse once or twice so that everything blends well together.

3. Now transfer this mixture into the greased pan and using your fingers, press down the biscuits crust mixture evenly on the bottom of the pan. Keep aside.

4. Now take a large mixing bowl, add 200 grams of cream cheese (about 2 packed cups). to this add 1 cup condensed milk, ¼ cup thickened cream/ heavy whipping cream and 1 teaspoon vanilla extract. also add ½ cup cocoa powder, 2 tablespoons powdered sugar or as required.

5. With a hand blender beat the mixture at low speed till everything is incorporated well together and becomes smooth and creamy.

6. Pour this filling on top of your prepared base in your pan and even it out with a spatula or spoon. Level the surface by keeping the cheesecake pan on the wet cloth so that no air bubbles are formed on top of the cake while baking in the oven (this method is called baking blind). 

7. Now place the cheesecake pan inside a larger pan. Fill this large pan with boiled water (about 2/3 rd of the height of your cheesecake pan) so that it reaches about 1 inch up the side of your cake pan.

8. Bake for 50 minutes to one hour or till done. once done, remove from oven and keep aside to cool. 

9. Once cooled down completely, then slide a knife around the edge to loosen up the cake and then remove the springform tin ring carefully. 

10. Serve plain or garnish with fruits if desired before serving banana cream cheese delight!

Expert Tips to Follow While Making Baked Banana Cheesecake

A piece of cake on a plate

1. To get FLAT CAKE – It’s very important to use a boiling water bath while baking your cheesecake so that the top layer does not crack because of the sudden change in temperature. So start your oven and then put your pan in it while baking cheesecake or any cake so that the temperature difference does not crack the top of the cake. 

2. To avoid CRACKING on TOP – This is another important step while making any kind of cream-based cake like this Banana Cream Cheese Delight Recipe. If you beat egg whites properly with sugar for soft peaks, the cake will rise beautifully but if even a tiny bit of un-beaten egg white remains in the mixing bowl, the beaten egg whites will break down and form cracks. 

3. For FLAVOURFUL CHEESECAKE – While putting water bath on Baking Cheesecake always use boiling water, do not let cold water come in contact with cheesecake mixture at any cost. Always bake cheesecake in a water bath and then remove it and set aside to cool down and then place it in the refrigerator for several hours or overnight before serving.

4. TROUBLESHOOTING LUMPY BUTTER – If butter is lumpy it means you have added baking soda instead of baking powder or vice versa, so always check whether it is baking soda or powder before adding to the cake mixture. 

5. For CRISPY CRUST – When making any kind of baked goods like pies cakes, always use room temperature ingredients, do not over-work the dough, add 1 tablespoon lemon juice/ vinegar (add while beating butter or creaming sugar with butter). 

6. For OVEN BAKING TEMPERATURE – Always preheat the oven for 15 minutes at least before baking anything inside it. And lastly, read the complete recipe twice before starting to prepare it and follow exact measurements to get perfect results every time. 

7. To CO DOWN QUICKLY – Always use room temperature ingredients when making cheesecake or any kind of cream-based cake. And lastly to bring down the temperature of cheesecake quickly, dip the hot water-soaked towel on top of it and then place aluminium foil over that wet towel so that this way heat is absorbed slowly by wet towel without cracking your cake mixture.

8. PREPARING CHEESECAKE PAN – Before placing the batter in the pan, line the bottom with parchment paper and butter sides of the pan, only then your cheesecake will easily get out after baking even if you forget to grease or spray your pan. 

9. To RINSE CAKE PAN – Always use hot water to rinse the cake pan after removing excess crumbs from it otherwise you can find bits and pieces of crust after cutting the cake and makes it hard to clean too. 

10. To REMOVE CRUMBS- While serving your cheesecake always remove crumbs from the top and sides of the cake using a knife for the perfect look and slice.

11. For FLAWLESS SLICING – Use a long serrated knife & gentle sawing motion while slicing cheesecakes or any kind of cake which looks like this banana cream cheese delight recipe. 

12. FREEZING HANDY FOOD – Always freeze any overripe bananas, under-ripe bananas get ripened by placing them inside paper bags overnight, you can also use these ripened bananas in baking cakes or making smoothies or ice creams. I prefer to make ice cream, smoothies or banana bread than baking cakes because it requires very little time and we get perfect ripe bananas every time.

13. MIXING BATTERS – Always add dry ingredients to the mixing bowl and then cream it using a beater or electric mixer before adding wet ingredients, this way batter will always remain smooth and silky, will not form lumps and you need not spend extra 5 minutes of your precious time over sifting & beating the batter again. 

14. OVER BEATING BATTER- When making any kind of layered cake like yellow cake, chocolate cake etc always beat egg whites from soft peaks and icing sugar for at least 3 minutes (about 4-5 minutes) on medium speed after adding it to butter mixture, done properly baking process begins exactly from this. 

15. COOKING PUDDINGS – Always use a non-stick pan, stir continuously and gently for even cooking results, undercooking or overcooking both results in puddings being lumpy, also pudding will become watery if you do not follow steps, just look at this chocolate banana cream cheese delight recipe.

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