Ingredients
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 6 tablespoons
- Cream Cheese, softened: 32 ounces (4 blocks)
- Granulated Sugar: 1 1/2 cups
- Sour Cream: 1 cup
- Eggs: 4 large
- Vanilla Extract: 2 teaspoons
- Ripe Bananas: 3 medium, sliced
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. 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. Beat in sour cream until well combined.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gently fold in 1 cup of sliced bananas.
- Step 4: Pour cheesecake batter over the cooled graham cracker crust. Bake for 55-70 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This prevents cracking. Remove from oven and cool completely.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. Top with remaining banana slices before serving.
Notes
- To prevent sogginess, store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- For a delightful textural contrast, consider topping each slice with crushed vanilla wafers right before serving.
- Gently warm individual slices in the microwave for 10-15 seconds to enhance the creamy texture, but be careful not to overheat.
- For a smoother batter, ensure your cream cheese is fully softened to room temperature before mixing – this prevents lumps and ensures a silky final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American