Imagine the smooth, tangy flavor of classic cheesecake infused with the sweetness of ripe bananas. This recipe brings you the best of both worlds, creating a decadent dessert that’s perfect for any occasion, from a casual weeknight treat to a celebratory centerpiece.
This banana cheesecake is surprisingly easy to make, with a simple graham cracker crust and a creamy filling that’s bursting with banana flavor. The sour cream topping adds a touch of tanginess that perfectly complements the sweetness of the bananas.
Get ready to impress your friends and family with this delicious and unique twist on a classic dessert!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup packed light brown sugar
For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas
For the topping:
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions:
Prepare the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
Prepare the filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and mashed bananas.
- Pour filling over crust.
Bake:
- Bake for 50-60 minutes, or until center is set.
- Let cool completely before refrigerating.
Prepare the topping:
- In a small bowl, combine sour cream, sugar, and vanilla extract.
- Spread over cooled cheesecake.
Chill:
- Refrigerate for at least 4 hours or overnight.
Serve:
- Serve chilled, garnished with fresh berries or chocolate shavings, if desired.
Enjoy this creamy and delicious banana cheesecake!
