Banana Cream Cheesecake Delight (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ For the Cheesecake Filling
04 -
3 packages (8 oz each) cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
2 ripe bananas, mashed
08 -
1 cup heavy whipping cream
09 -
1/4 cup powdered sugar
10 -
1/4 teaspoon salt
11 -
1/4 cup mini chocolate chips, optional, for garnish
→ For the Topping
12 -
2 ripe bananas, sliced
13 -
Whipped cream, for topping
14 -
1 tablespoon caramel sauce, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well to create a crumbly mixture. Press the mixture evenly into the bottom of the prepared pan to form a crust. Bake for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool completely.
02 -
In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy, approximately 2-3 minutes. Add vanilla extract and mashed bananas, mixing until smooth. In a separate bowl, whip heavy whipping cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, incorporating it to maintain its airy texture. Add a pinch of salt and mix until fully combined.
03 -
Pour the cheesecake filling over the cooled crust, spreading it evenly. Smooth the top if needed. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
04 -
Arrange sliced bananas on top of the chilled cheesecake. Add whipped cream and optionally drizzle with caramel sauce. Sprinkle mini chocolate chips on top if desired.
05 -
Slice the cheesecake and serve chilled. Optionally garnish with extra caramel sauce or chocolate chips for added flavor.