Banana Cream Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1/2 cup sour cream
1 tsp pure vanilla extract
2 ripe bananas, mashed
For the Topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Sliced bananas and crushed graham crackers (optional garnish)
Instructions:
Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes and set aside to cool.
Make the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and brown sugar, mixing until combined.
Beat in the eggs one at a time, then add the sour cream, vanilla extract, and mashed bananas. Mix until smooth.
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake the Cheesecake:
Place the springform pan in a larger baking dish and pour hot water into the dish to create a water bath (optional but helps prevent cracking).
Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Prepare the Topping:
Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble and Serve:
Spread the whipped cream over the chilled cheesecake.
Garnish with sliced bananas and crushed graham crackers if desired.
This luscious Banana Cream Cheesecake is the perfect blend of rich cheesecake and sweet banana flavor—a dessert dream come true!
