Best 8 Banana Cheesecake With Cookie Crumb Crust Recipes

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Are you craving a heavenly dessert that combines the delightful flavors of banana and cheesecake, perfectly nestled on a crumbly cookie crust? Look no further! In this comprehensive guide, we'll take you on a culinary journey to discover the best banana cheesecake with cookie crumb crust recipe that will tantalize your taste buds and impress your loved ones. We'll explore variations of this classic dessert, from simple and straightforward to decadent and indulgent, ensuring there's a recipe that suits your skill level and preferences. Whether you're a seasoned baker or just starting your culinary adventure, get ready to embark on a sweet and creamy expedition to find the perfect banana cheesecake with cookie crumb crust recipe that will become a staple in your recipe collection.

Here are our top 8 tried and tested recipes!

BANANA CHEESECAKE



Banana Cheesecake image

We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 21

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Steps:

  • Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA CHEESECAKE



Banana Cheesecake image

Topped with whipped cream and a maraschino cherry, a slice of this divine cheesecake is like eating a banana split!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 16

Number Of Ingredients 10

1 1/2 cups finely crushed chocolate wafer cookie crumbs (about 30 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla
4 eggs
1 cup mashed very ripe bananas (2 medium)
1 cup (1/2 pint) whipping cream
3 tablespoons powdered sugar
16 maraschino cherries, drained, patted dry

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and 1 1/2 inches up side of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, just until blended. Beat in bananas until well blended. Pour filling into crust.
  • Bake at 300°F 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with cherries. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 350, Carbohydrate 26 g, Cholesterol 125 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 20 g, TransFat 1 g

BANANA CHEESECAKE WITH BANANA CREAM PIE TOPPING



Banana Cheesecake with Banana Cream Pie Topping image

This simple recipe is a combination of banana cheesecake and banana cream pie all rolled into one dessert! It uses an Oreo®-cookie crust instead of the traditional graham cracker crust, adding a bit of a chocolate accent. Plus, it uses fat-free cream cheese, but proves to taste rich and creamy for a banana-y treat! Garnish with whipped cream and sliced bananas, if desired.

Provided by Michelle K.

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5h30m

Yield 10

Number Of Ingredients 11

2 cups crushed chocolate sandwich cookies (such as Oreo®)
1 tablespoon butter, melted
3 (8 ounce) packages fat-free cream cheese, softened
¾ cup white sugar
3 eggs
½ cup mashed banana
1 teaspoon vanilla extract
2 ½ cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup fat-free frozen whipped topping, thawed
1 sliced banana, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan.
  • Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan.
  • Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan.
  • Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping.
  • Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Nutrition Facts : Calories 372 calories, Carbohydrate 57.7 g, Cholesterol 69.1 mg, Fat 9.7 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 4.8 g, Sodium 776.9 mg, Sugar 43.1 g

ROASTED BANANA & PECAN CHEESECAKE



Roasted Banana & Pecan Cheesecake image

We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 15

3 medium ripe bananas, unpeeled
1-3/4 cups crushed pecan shortbread cookies
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese
1/2 cup sugar
1/4 cup plus 2 tablespoons packed brown sugar, divided
1 teaspoon vanilla extract
2 tablespoons spiced rum, optional
4 large eggs, lightly beaten
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
12 pecan halves, toasted
Chocolate syrup

Steps:

  • Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.

Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.

BANANA SPLIT CHEESECAKE



Banana Split Cheesecake image

A good no-bake cheesecake. It tastes just like its name.

Provided by Peggy

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 10

2 ½ cups graham cracker crumbs
¾ cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
¼ cup chocolate syrup
½ cup pecan halves

Steps:

  • Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
  • Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 50.9 g, Cholesterol 47.7 mg, Fat 24.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 14.8 g, Sodium 207 mg, Sugar 40.5 g

BANANA PUDDING CHEESECAKE RECIPE BY TASTY



Banana Pudding Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 21

nonstick cooking spray
11 oz vanilla wafer, 1 box, divided
1 cup unsalted butter, melted
2 ripe bananas
1 cup sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
2 cups whole milk, hot
2 ½ teaspoons gelatin powder
3 oz banana pudding mix, 2 boxes
½ cup sugar
1 tablespoon vanilla extract
32 oz cream cheese
6 large eggs
2 large bananas, sliced
whipped cream
7 vanilla wafers

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
  • Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
  • Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
  • Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
  • In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
  • Pour the banana bread mixture over the crust and spread evenly with a spatula.
  • Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
  • Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Pour the cheesecake filling over the banana bread crust.
  • Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
  • Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1297 calories, Carbohydrate 109 grams, Fat 88 grams, Fiber 3 grams, Protein 20 grams, Sugar 58 grams

JAMAICAN BANANA CHEESECAKE



Jamaican Banana Cheesecake image

Make and share this Jamaican Banana Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 2h55m

Yield 12-14 serving(s)

Number Of Ingredients 14

11 milk chocolate sandwich style cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
3/4 cup sugar
2/3 cup banana, pureed
5 teaspoons cornstarch
3 eggs
1 egg yolk
3 tablespoons banana Schnapps
3 tablespoons white Creme de Cacao
3 tablespoons light rum
2 teaspoons vanilla extract
fresh fruit, sliced
chocolate ice cream topping

Steps:

  • Make the crust-in a small bowl, combine the crushed cookies and melted butter.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • Make the filling-in a large bowl, combine the cream cheese, sugar, pureed banana, and cornstarch.
  • Beat using an electric mixer until smooth.
  • Add in eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in banana schnapps, creme de cacao, rum, and vanilla extract.
  • Pour the cream cheese mixture over the crust.
  • Bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return the cake to the oven for an additional 30 minutes.
  • Chill, uncovered, overnight.
  • Arrange fresh fruit over cheesecake; drizzle with chocolate topping; chill until time to serve.

Nutrition Facts : Calories 358.6, Fat 26, SaturatedFat 15.1, Cholesterol 138.6, Sodium 250.9, Carbohydrate 23.7, Fiber 0.5, Sugar 17.5, Protein 6.7

BANANA CHEESECAKE WITH COOKIE CRUMB CRUST



Banana Cheesecake with Cookie Crumb Crust image

We received some sugar cookies at Christmas that were very hard. Not wanting to waste them, I pulverized them in my food processor to make crumbs for a crumb crust.

Provided by Elsie Perrett @twiga13

Categories     Other Desserts

Number Of Ingredients 6

2 cup(s) sugar cookie crumbs
1 stick(s) butter
2 - bananas
2 - small package(s) jello instant cheesecake
- cool whip or whipped cream (optional)
2 3/4 cup(s) milk

Steps:

  • Preheat oven to 350.
  • Melt butter in microwave. (I did 30 seconds and then 30 more seconds.)
  • Combine cookie crumbs and butter and press into the bottom of an 8 x 8 baking dish or pan.
  • Bake at 350 for 10-12 minutes. Cool.
  • Slice bananas and place slices over crumbs in pan.
  • Make Cheesecake according to package directions and spread over bananas. May top with cool whip or whipped cream, if desired. Chill.
  • NOTE: Package directions call for 2 3/4 cups milk, but another time I would use less for a firmer cheesecake.

Tips:

  • To ensure a smooth cheesecake filling, make sure all the ingredients are at room temperature before mixing. This will help prevent lumps and curdling.
  • Do not overbeat the cheesecake filling. Overbeating can incorporate too much air, which can cause the cheesecake to rise too much in the oven and then sink in the center as it cools.
  • Bake the cheesecake in a water bath to prevent cracks. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from drying out and cracking.
  • Allow the cheesecake to cool completely before serving. This will help the cheesecake to set properly and develop its full flavor.

Conclusion:

This banana cheesecake with cookie crumb crust is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet banana flavor, and crunchy cookie crumb crust, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this banana cheesecake a try. You won't be disappointed!

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