Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tablespoon vanilla extract
3 large eggs
2 ripe bananas, mashed
1/4 cup heavy cream
For the Topping:
1/2 cup strawberry jam or strawberry sauce
1 banana, sliced
Whipped cream
Crumbled graham crackers for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until fully combined.
Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it tightly.
Bake the crust for 8-10 minutes, then set it aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sour cream, powdered sugar, and vanilla extract, and mix until combined.
Add the eggs one at a time, mixing after each addition.
Stir in the mashed bananas and heavy cream.
Pour the cheesecake batter into the cooled crust and smooth the top.
Bake the Cheesecake:
Place the cheesecake into the oven and bake for 45-50 minutes or until the center is set (it may still jiggle slightly).
Turn off the oven and let the cheesecake cool in the oven for 1 hour.
After cooling, transfer it to the refrigerator to chill for at least 4 hours, or overnight for best results.
Top the Cheesecake:
Once the cheesecake is chilled, spread the strawberry jam or strawberry sauce over the top of the cheesecake.
Decorate with sliced banana, a dollop of whipped cream, and a sprinkling of crushed graham crackers.
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