Description
Indulge in this luscious Banana Cream Cheesecake, featuring a creamy banana-infused filling atop a buttery graham cracker crust, all crowned with a generous layer of whipped cream for a delightful dessert!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 large ripe bananas, mashed
- 1 cup heavy cream, whipped
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan to create the crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating after each addition to ensure the mixture remains smooth. Stir in vanilla extract and mashed bananas.
- Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven and let the cheesecake sit inside for an additional 10 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with a layer of freshly whipped cream and garnish with banana slices for an extra touch of flavor.
Notes
For added flavor, consider drizzling with caramel or chocolate sauce before serving. This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
