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Banana Philadelphia Cream Cheese Cheesecake
Learn how to make banana philadelphia cheesecake with a creamy texture, ripe bananas and a crunchy biscuit crust. Step-by-step instructions.
This recipe presents a classic baked cheesecake prepared with Philadelphia-style cream cheese and naturally sweetened with ripe bananas. Built on a simple butter-biscuit crumb crust, the filling combines softened cream cheese, mashed banana, sugar, eggs, and a hint of vanilla to achieve a smooth, lightly fruit-flavoured batter that sets to a dense yet creamy texture in the oven. The dessert is typically cooled overnight and served chilled, allowing the banana notes to deepen and the crust to firm up for clean slicing. Enjoyed year-round but especially popular for weekend gatherings, birthday spreads, and casual coffee breaks, this banana cheesecake offers an accessible way to update the traditional New York cheesecake profile with a familiar fruit twist while retaining the rich mouthfeel and straightforward technique that make baked cheesecakes a perennial favourite.
Banana Philadelphia Cream Cheese Cheesecake
Ready in under 20 minutes of hands-on prep, this version leans on everyday fridge and cupboard staples, so you can whisk it together without a grocery run or special equipment. Once baked, it welcomes endless personalise-it touches—think espresso powder in the batter or a quick chocolate drizzle on top—making the dessert as adaptable as it is fool-proof.
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Cook Time
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Total Time
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Ingredients
Crushed digestive (or other plain) biscuits – 200 g
- Unsalted butter, melted – 80 g
- Philadelphia Cream Cheese, full-fat – 600 g
- Ripe bananas, mashed – 2 medium (≈ 250 g peeled weight)
- Eggs, whole – 3 large
- Caster (white) sugar – 150 g
- Vanilla sugar (or 1 tsp liquid vanilla extract) – 1 sachet (≈ 7 g)
- Crème fraîche (or heavy cream) – 150 g
- Cornflour / Maïzena – 1 heaping tbsp (≈ 15 g)
- Fresh lemon juice – 1 tbsp
- Fine salt – 1 pinch (≈ 1 g)
- Optional garnish: additional banana, sliced – 1 small
- Optional serving touch: icing sugar or a drizzle of caramel sauce – 1–2 tbsp
Method
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Nutrition (whole recipe)
Calories
4504 kcal Protein
76 g Fat
295 g Carbs
389 g Fiber
13 g Sugar
259 g
4504 kcal Protein
76 g Fat
295 g Carbs
389 g Fiber
13 g Sugar
259 g
Notes
Let the cream cheese and eggs come fully to room temperature before mixing—lumps disappear and the batter turns plush. For a richer, almost toffee-like banana note, roast the bananas (skin on) for 15 min at 180 °C, cool, then mash and fold them in. Bake the tin on the middle rack with a shallow tray of hot water on the shelf below; the extra steam keeps the surface smooth without the fuss of a full water bath.
why this recipe
Indulgently creamy yet playfully fruity, this banana philadelphia cheesecake elevates classic comfort with a sophisticated twist: velvety Philadelphia cream cheese melds seamlessly with ripe bananas, creating a lush, mousse-like filling that sits on a buttery biscuit crust and bakes to silken perfection. The gentle sweetness of banana infuses each bite without overpowering, while the cream cheese lends a tangy balance that keeps the dessert light on the palate. Easy to assemble, reliable in texture, and striking in flavor, it’s the kind of show-stopping treat that feels like a bakery masterpiece yet comes together effortlessly in your own kitchen—ideal for impressing guests or simply savoring a luxurious moment at home.
FAQs
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Frequently Asked Questions
Can I bake this banana cheesecake without a full water bath and still avoid surface cracks?
Yes. Simply place a shallow tray of hot water on the oven shelf beneath the cheesecake (so the tin itself stays dry), bake at a gentle 160 °C, then let the cake cool gradually in the switched-off oven with the door ajar; the added steam and slow cooling keep the top smooth and virtually crack-free.
Can I bake this cheesecake ahead of time and does it freeze well for longer storage?
Yes—cheesecake actually improves after a full overnight chill, so feel free to bake it up to 2-3 days in advance; just keep it covered in the fridge once completely cooled. For longer storage, slice or leave whole, wrap tightly in two layers of cling film plus a layer of foil, and freeze for up to 2 months; thaw overnight in the refrigerator and let it sit unwrapped for 30 minutes before serving to restore its creamy texture.
How can I tell when the cheesecake is fully baked and ready to come out of the oven?
The cheesecake is done when the outer 4–5 cm look set and slightly puffed while the centre still wobbles softly—think thick custard—when you gently shake the tin; it will finish firming as it cools. For extra certainty, insert an instant-read thermometer about 2 cm into the centre: 65–68 °C (150–155 °F) means it’s perfect. Remove it at that point and cool gradually to maintain the creamy texture.