Banana Cheesecake

Do you go bananas over cheesecake ? If so then this banana cheesecake will settle you down ! A lovely vanilla flavoured cookie-crumb base with a creamy banana filling.

Banana Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12
Author: The Cook


For the cheesecake crust

  • 20 vanilla cream-filled sandwich style cookies
  • ¼ cup margarine, melted

For the filling

  • 680 g cream cheese, softened
  • cup sugar
  • 2 tablespoons cornflour (cornstarch)
  • 3 eggs
  • ¾ cup mashed banana
  • ½ cup whipping cream
  • 2 teaspoons vanilla extract
  • shredded coconut, for topping (optional)


  • Use a blender to finely chop the cookies. Add margarine and blend until they are well combines.
  • Press mixture into the bottom of a 23 cm springform pan and smooth it out. Refrigerate the crust while you make the filling.
  • Beat cream cheese with electric mixer until creamy. Beat in sugar and cornflour followed by the eggs (one at a time).
  • Beat in the bananas, whipping cream, and vanilla. Pour mixture into crust.
  • Place pan on a baking sheet and bake in a 175°C oven for 15 minutes.
  • Reduce oven temperature to 95°C and bake an additional 75 minutes, or until centre is almost set, adding coconut for the last 20 minutes.
  • Allow to cool completely before removing rim of pan. (Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.)
  • Refrigerate, uncovered, at least 6 hours.
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