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 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup mashed bananas (about 1-2 ripe bananas)
1/2 cup sour cream
For the Topping:
2-3 bananas, sliced
Whipped cream (optional)
Directions:
Preheat the oven: Preheat your oven to 325°F (160°C).
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, mashed bananas, and sour cream until the mixture is creamy and well combined.
Bake the cheesecake: Pour the filling over the crust. Bake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill the cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Add the topping: Before serving, top the cheesecake with fresh banana slices and a dollop of whipped cream if desired.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 5 hours (including chilling)
Servings: 8
Calories: 420 kcal per serving
