Banana Cream Cheesecake
A delightful infusion of sweet bananas and creamy cheesecake on a buttery graham cracker crust, perfect for any occasion.
Ingredients
Crust
- 1/2 cup crushed graham crackers For a buttery crust.
- 1/4 cup unsalted butter, melted A rich flavor booster for our crust.
Filling
- 8 oz cream cheese, softened The base of our cheesecake providing rich, creamy texture.
- 3/4 cup sugar Brings out the sweetness of the bananas.
- 1 tsp vanilla extract Enhances flavor.
- 2 ripe bananas ripe bananas, mashed Key for sweetness and banana flavor.
- 1 cup heavy cream Transforms filling into a fluffy texture.
- sliced bananas sliced bananas for topping Gorgeous finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mix crushed graham crackers and melted butter in a bowl until combined.
- Press the mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 10 minutes and let it cool.
Creaming the Filling
- Beat together cream cheese, sugar, and vanilla extract until smooth and creamy.
- In another bowl, mash the ripe bananas and then fold them into the cream cheese mixture gently.
Whipping It Up
- Whip the heavy cream in a clean bowl until soft peaks form.
- Fold the whipped cream into the banana cream cheese mixture gently to maintain the airy texture.
Assemble and Chill
- Pour the creamy filling into the cooled crust and smooth the top.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
Top and Serve
- Top with additional whipped cream and sliced bananas just before serving.
- Serve chilled and enjoy!
Notes
Use softened cream cheese to avoid lumps. Refrigeration is essential for the right texture. Add lemon juice to bananas to prevent browning if not serving immediately.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 18g
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