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2 cups cookie crumbs
1/2 cup unsalted butter, melted
3 ripe bananas, mashed
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the dough.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the mashed bananas, eggs, and vanilla extract to the cream cheese mixture. Beat on medium speed until well combined.
Pour the filling over the batter in the springform pan.
Bake the batter for 55-60 minutes or until the center is almost set. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the cooled cheesecake before serving.
Variations and Tips
For a fun variation, try adding a layer of caramel sauce over the cooled cheesecake before adding the whipped cream. If you have picky eaters, consider making a mini version of the cheesecake in muffin tins—perfect for portion control and great for kids! You can also mix in some mini chocolate chips for a combination of chocolate and banana flavor. For a more tropical flavor, add some coconut extract to the cheesecake batter and top with toasted coconut flakes.
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