Creamy Banana Cheesecake
An indulgent dessert featuring a creamy filling and a crispy graham cracker crust, enriched with ripe bananas for natural sweetness.
Ingredients
For the crust
- 2 cups crushed graham crackers Providing a crunchy, buttery base
- 1/2 cup melted butter Adding richness and binding the crust
For the filling
- 24 oz cream cheese Softened for a creamy filling
- 1 cup sugar Enhances sweetness
- 3 pieces ripe bananas Mashed for fruity essence
- 3 pieces eggs Contributes to texture
- 1 tsp vanilla extract Imparts warmth and depth
- 1/2 tsp cinnamon Adds a hint of spice
- 1 cup sliced bananas For topping
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan to form the crust and bake for about 10 minutes until golden. Allow to cool.
Filling Preparation
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the mashed bananas, followed by the eggs one at a time, mixing well after each addition.
- Pour in the vanilla extract and sprinkle in the cinnamon, combining everything until fully incorporated.
Baking
- Pour the filling into the cooled crust, spreading evenly. Bake for 50 to 60 minutes until the center is set but slightly wobbly.
- Turn off the oven, leaving the door ajar, and let the cheesecake cool in the oven for about an hour.
- Transfer to the fridge for at least four hours, or preferably overnight.
Serving
- Garnish with freshly sliced bananas on top before serving.
Notes
For a healthier version, consider using whole grain graham crackers and a sugar substitute. Wait at least four hours for the cheesecake to fully set before serving.