Banana Cream Cheesecake

 

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 cup mashed ripe bananas (about 2 medium)

1/2 cup sour cream

For the Topping:

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

2–3 fresh bananas, sliced

Caramel sauce (for drizzling)

Cocoa powder (for dusting)

Instructions:

1. Preheat oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan to form the crust. Bake for 8–10 minutes and let cool.

2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, mashed bananas, and sour cream until creamy.

3. Pour filling over the crust and smooth the top. Bake for 50–60 minutes, until the center is set. Turn off oven and let cheesecake cool inside with door slightly open. Refrigerate for at least 4 hours or overnight.

4. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled cheesecake.

5. Garnish with banana slices, a drizzle of caramel sauce, and a light dusting of cocoa powder. Serve chilled.