Creamy Banana Cheesecake

Creamy Banana Cheesecake recipe with a buttery crust and sweet banana slices. Easy to make and perfect for any occasion. Delight your guests with this creamy dreamy dessert.

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Prep Time: 15

Cook Time: 15

Cooling Time: 2

Total Time: 2 30

Servings: people

Calories: 300kcal

Cost: $15

Equipment

Mixing bowls
Whisk or electric mixer
Pot for cooking
Baking dish
Spatula

Ingredients

1 cup sugar
1 cup flour
1 pinch salt
2 cups half-and-half milk
2 tbsp butter
q.s. cookie crumb base mixed with butter (for the crust)
4 sliced bananas

Instructions

In a large mixing bowl, combine the sugar, flour, and a pinch of salt. Stir until well mixed.
Slowly add the half-and-half milk, stirring continuously until smooth and free of lumps.
Pour the mixture into a pot and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).
In a separate bowl, beat the egg yolks until light and frothy, then add a small amount of the hot mixture to temper them.
Pour the egg mixture back into the pot and continue cooking over low heat for another 2-3 minutes, stirring constantly.
Remove the pot from heat and add the butter, stirring until fully melted and smooth.
Prepare your cookie crust in a baking dish, layer the sliced bananas on top, and pour the creamy mixture to cover them.
Bake the cheesecake in a preheated oven at 175°C (350°F) for about 15 minutes until the edges are set and the center is slightly jiggly.
Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

For the best flavor, use very ripe bananas. To enhance flavor, consider adding a teaspoon of vanilla extract when adding the butter. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for later enjoyment.

Nutrition

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