Banana Cream Cheesecake
Ingredients:
-
For the crust:
- 1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)
- 1/4 cup sugar
- 1/2 cup butter, melted
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For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon lemon juice
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For the topping:
- 2 ripe bananas, sliced
- Whipped cream
- Crushed graham crackers or vanilla wafer crumbs (optional, for garnish)
Instructions:
1. Make the crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, covering the bottom evenly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
2. Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream, heavy cream, and vanilla extract, and beat until fully combined.
- Mix in the mashed bananas and lemon juice until smooth and well incorporated.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Chill the cheesecake:
- Cover the cheesecake with plastic wrap or foil, and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
4. Add the topping:
- Once the cheesecake has set, arrange the sliced bananas on top of the cheesecake.
- Pipe whipped cream around the edges or on top for extra indulgence.
- Optional: sprinkle crushed graham crackers or vanilla wafer crumbs for texture and a little crunch.
5. Serve:
- Slice and enjoy! This banana cream cheesecake is creamy, sweet, and bursting with banana flavor.
Perfect for any special occasion or just because you’re craving a rich dessert!
Tags:
Desserts