Banana Cheesecake with Pecan Graham Cracker Crust
Author: Betsy Cohen
Prep time: 35 mins
Cook time: 1 hour 25 mins
Total time: 2 hours
  • Pecan graham cracker crust:
  • 5.5 ounces graham crackers
  • 1 cup toasted pecans
  • 3 tablespoons sugar
  • 5½ tablespoons unsalted butter, melted
  • Chocolate layer:
  • 6 ounces chocolate chips
  • 6 tablespoons heavy whipping cream
  • Banana filling:
  • 4 ripe bananas, divided
  • 4 - 8 ounce packages cream cheese, softened
  • 1 tablespoon cornstarch
  • 1¼ cups sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • Topping:
  • 3 tablespoons chocolate chips
  • 3 tablespoons heavy whipping cream
  • 24 pecan halves, toasted
  1. For the pecan graham cracker crust:
  2. Preheat the oven to 325°. Butter the bottom and sides of a 10" springform, line the bottom with parchment paper and set aside.
  3. Place the graham crackers, pecans and sugar into a food processor. Process until you have fine crumbs. Add the melted butter and pulse on/off until the butter is well blended.
  4. Transfer the crumbs to the prepared pan. Press the crust evenly onto the bottom of the pan. Wrap the pan in aluminum foil and bake at 325° for 10 minutes.
  5. Once the crust comes out of the oven, turn the temperature down to 300°.
  6. For the chocolate layer:
  7. Combine the chocolate and whipped cream. Microwave just until the chocolate is partially melted. Stir until smooth.
  8. Pour the chocolate over the crust and spread evenly using the back of a spoon.
  9. Refrigerate until the filling is put together.
  10. For the banana filling:
  11. Mash 2 bananas in a bowl and set aside. There should still be small banana pieces visible.
  12. Combine the cornstarch with the sugar. Place the cream cheese and sugar/cornstarch into a large mixing bowl. Beat until smooth and creamy, about 3 minutes, scraping the bowl down as needed.
  13. Add the eggs, 1 at a time. Break the other two bananas into 4 or 5 pieces and add them to the bowl. Blend until the big pieces have broken down. Add the vanilla and the mashed banana.
  14. Transfer the filling to the springform and smooth the top.
  15. Bake at 300° for 1 hour and 15 minutes. Remove from the oven and cool completely.
  16. Refrigerate until cold, several hours or overnight.
  17. For the topping:
  18. Combine the chocolate and whipped cream. Microwave just until the chocolate is partially melted. Stir until smooth. Set aside.
  19. Release the latch for the springform pan. If necessary, use a small metal spatula to go around the edge of the pan. Remove the side piece of the springform pan. Use a large metal spatula to help guide the cheesecake off of the bottom of the pan and onto a serving plate. The parchment paper will stay with the cheesecake. This step may be eliminated and the bottom of the springform pan may be placed directly onto a serving plate.
  20. Dip the pecans halfway into the chocolate and place around the edge of the cheesecake.
  21. Transfer the remaining chocolate to a quart size freezer bag and seal. Cut a small opening from one of the bottom corners of the bag. Squeeze the chocolate over the top of the cake.
  22. Refrigerate until ready to serve.
Recipe by Desserts Required at