Banana Cream Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 ripe banana, mashed
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 ripe bananas, sliced
Optional: chocolate shavings or crushed graham crackers for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Stir in the sour cream and mashed banana until smooth.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled cheesecake and top with sliced bananas.
Serve:
Garnish with chocolate shavings or crushed graham crackers if desired. Slice and enjoy this creamy, dreamy dessert!
Yummy