Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 ripe bananas, sliced thick
- 1/2 cup brown sugar
- 3 tbsp butter
- 1/3 cup brown sugar
- 2 tbsp butter
- 2 tbsp dark vanilla extract (alcohol-free)
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C). For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into a springform pan and bake for 8 minutes. Let cool.
- Reduce oven temperature to 325°F (163°C). Beat softened cream cheese until smooth, gradually add sugar, then eggs one by one, followed by sour cream and vanilla until combined.
- Pour filling over the cooled crust and bake for 55-65 minutes until set but slightly jiggly in the center. Let cool in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- In a skillet, melt butter and brown sugar over medium heat. Add banana slices and cook until golden sticky.
- To prepare the glaze, melt butter and brown sugar in a saucepan, stir in vanilla extract, and simmer briefly.
- Assemble by layering caramelized bananas on top of the chilled cheesecake and drizzle with glaze before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 335
- Sugar: 24g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg