Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 ripe bananas, mashed
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup milk
- Whipped cream and banana slices for garnish (optional)
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place it in the refrigerator to set while you prepare the filling.
- In another bowl, mash the ripe bananas until smooth.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, flour, and milk until the batter is smooth.
- Pour the banana cream cheesecake filling over the graham cracker crust in the pan.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature in the pan.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
- Before serving, you can garnish with whipped cream and banana slices if desired.
Enjoy your homemade Banana Cream Cheesecake!