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Banana Cheesecake

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Desserts
Cuisine: International
Servings: 2 cheese cakes
Author: Felix


  • CRUST:
  • 2 cups sponge cake crumbs
  • ½ cup fine bread crumbs I used banana bread crumbs
  • ¼ cup melted butter unsalted
  • 1 teaspoon cinnamon and nutmeg each
  • 1 ½ cups mashed ripe banana
  • 4 - 8 oz. packs cream cheese use at room temperature
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla essence and almond essence each
  • Favorite cream frosting or see instructions below to make from scratch
  • 2 apples and 2 banana
  • ½ cup chopped pineapple
  • 2 large pie pans 8 ¾" dia. x 1 5/32" or 22.2cm dia. x 2.9cm


  • Mash the bananas. In another deep bowl place the cream cheese, sugar and mashed bananas. Cream the three ingredients at low speed. Add the eggs one at a time.
  • Beat after each addition, gradually increasing speed to high. Stir in the vanilla and almond essence. Pour the creamed mixture into the shell.
  • Melt the butter. Combine the melted butter and the crumbs together. Add cinnamon and nutmeg and mix well. Press the mixture into buttered pie pans (½ the mixture in each).
  • Pour the creamed mixture into the shell and bake for about 75 minutes in a preheated oven at 350 degrees F or 160 degrees C.
  • Turn oven off, leave the oven door open a bit, and leave the cake in for about 30 minutes. Transfer to cool in room temperature. Decorate and refrigerate the cake for about about 7 hours before serving.
  • Frosting: Cream 3 tbsp. soft butter, a few grains of salt, ½ tsp vanilla essence, and 1 cup of icing sugar. Blend in 2 ½ tbsp. warm milk. Beat until smooth. Add more icing sugar or milk if necessary.