Ingredients:
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 ripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping:
- 1 cup heavy cream, whipped
- 2 tablespoons powdered sugar
- Sliced bananas (for garnish)
- Caramel drizzle (optional)
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then let it cool.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, and mashed bananas, mixing well.
- Add the eggs, one at a time, beating on low speed after each addition. Mix in the vanilla extract and flour.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 60-70 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Refrigerate for at least 4 hours (or overnight) for the best texture.
- Top with whipped cream, banana slices, and a caramel drizzle before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 6 hours (including chilling)
Kcal: 425 kcal per slice | Servings: 12 slices
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