Ingredients
Scale
For the Crust:
- 2 cups crushed vanilla wafers
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large ripe bananas, mashed
- 1 tsp pure vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Vanilla wafer cookies and banana slices for garnish
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, combine crushed vanilla wafers, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, heavy cream, mashed bananas, and vanilla extract until fully incorporated.
- Assemble and Bake: Pour the filling over the prepared crust. Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the edges are set and the center slightly jiggles.
- Cool and Chill: Remove from oven and let cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.
- Prepare the Topping: Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve: Decorate with banana slices and vanilla wafers. Slice and enjoy!
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Cook Time: 1 hour
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g