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Ingredients:
For the crust
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup mini chocolate chips (optional, for garnish)
For the topping
- 2 ripe bananas, sliced
- Whipped cream, for topping
- 1 tablespoon caramel sauce (optional)
Instructions:
- Prepare the Crust
Preheat the oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely. - Make the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix until fully incorporated. Blend in the vanilla extract and mashed bananas until smooth. - Whip the Cream
In a separate bowl, whip the heavy cream with the powdered sugar and salt until stiff peaks form. - Combine the Filling
Gently fold the whipped cream into the banana cream cheese mixture until light and fluffy. Avoid overmixing to keep the filling airy. - Assemble the Cheesecake
Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 6 hours, or preferably overnight, until fully set. - Add the Topping
Before serving, decorate the cheesecake with sliced bananas, whipped cream, and a drizzle of caramel sauce if desired. Sprinkle with mini chocolate chips for extra texture. - Serve
Slice and serve chilled for the best texture and flavor. Enjoy!
