Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Heavy cream: 1 cup
- Ripe bananas: 3 medium
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 8-10 minutes, then let cool.
- Step 2: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 3: Gently fold in the heavy cream until just combined. Do not overmix. Slice two of the bananas and arrange them evenly over the cooled crust.
- Step 4: Pour the cream cheese mixture over the banana slices. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
- Step 5: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking.
- Step 6: Remove from oven, cover and chill in the refrigerator for at least 4 hours, or preferably overnight. Before serving, slice the remaining banana and arrange it on top of the cheesecake. Serve cold.
Notes
- To prevent a soggy crust during storage, place a paper towel in the container to absorb excess moisture.
- While not recommended, a small slice can be gently warmed for 10-15 seconds in the microwave for a softer texture, but be careful not to melt the cream cheese.
- Garnish each slice with a dollop of whipped cream and a sprinkle of crushed graham crackers for an elegant presentation.
- For the best banana flavor, choose ripe but firm bananas for the filling and add a squeeze of lemon juice to the sliced bananas to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American