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To create a wonderful banana cheesecake, you need a few key ingredients. First, ripe bananas are a must. Their natural sweetness gives the cheesecake a rich flavor. I recommend using two ripe bananas, mashed well.

Banana Cheesecake is the ultimate dessert delight.

Indulge in the sweet and creamy delight of banana cheesecake, a dessert that will elevate your gatherings! This easy recipe combines ripe bananas, velvety cream cheese, and a crunchy graham cracker crust to create a scrumptious treat everyone will adore. Explore fun variations and delicious toppings that can make your cheesecake uniquely yours.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

16 oz cream cheese, softened

1 cup sugar

2 ripe bananas, mashed

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

¼ cup sour cream

½ teaspoon cinnamon (optional)

Fresh banana slices and whipped cream for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.

    In a mixing bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until well combined and the crumbs resemble wet sand.

      Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let it cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in 1 cup of sugar and continue to beat until fully incorporated.

          Add the mashed bananas to the cream cheese mixture, followed by the eggs, vanilla extract, and lemon juice. Mix until just combined, taking care not to over-mix.

            Fold in the sour cream and, if desired, sprinkle in the cinnamon for added flavor. Mix gently to combine.

              Pour the cheesecake batter over the cooled crust in the springform pan, spreading it evenly.

                Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. The edges will appear slightly puffed.

                  Turn off the oven and leave the cheesecake in the oven with the door ajar for an additional hour. This helps to prevent cracking.

                    Once cooled, cover and refrigerate the cheesecake for at least 4 hours or overnight for best results.

                      Before serving, garnish with fresh banana slices and a dollop of whipped cream.

                        Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 10 slices