Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 ripe bananas, sliced
- 2 cups whipped topping
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until golden, then let it cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and sour cream; mix well.
- Gently fold in sliced bananas. Pour filling over the cooled crust and spread evenly.
- Bake at 325°F (160°C) for 50-60 minutes until the edges are set but the center jiggles slightly. Cool on a wire rack before refrigerating for at least four hours.
- Before serving, top with whipped topping and garnish with additional banana slices if desired.
Notes
- Ensure bananas are ripe for maximum sweetness.
- For added flavor, substitute vanilla extract with almond extract or add chopped nuts.
- Chill cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg