Banana Cream Cheesecake

Banana Cream Cheesecake

🍌 Banana Cream Cheesecake 🍰

constituents

For the Crust

2 mugs graham cracker motes
mug granulated sugar
mug unsalted adulation, melted
For the Cheesecake Filling

3( 8 oz) packages cream rubbish, softened
mug granulated sugar
mug packed light brown sugar
3 large eggs
mug sour cream
1 tsp pure vanilla excerpt
2 ripe bananas, mashed
For the Beating

mugs heavy trouncing cream
mug pulverized sugar
1 tsp vanilla excerpt
Sliced bananas and crushed graham crackers( voluntary trim)
Instructions

Prepare the Crust

Preheat roaster to 325 °F( 163 °C).
Mix the graham cracker motes, sugar, and melted adulation in a coliseum until unevenly combined.
Press the admixture forcefully into the bottom of a 9- inch springform visage.
Singe for 8 twinkles and set away to cool.
Make the Filling

In a large mixing coliseum, beat the cream rubbish until smooth and delicate.
Add the grained sugar and brown sugar, mixing until combined.
Beat in the eggs one at a time, also add the sour cream, vanilla excerpt, and mashed bananas. Mix until smooth.
Pour the cheesecake filling over the cooled crust and smooth the top.
Singe the Cheesecake

Place the springform visage in a larger baking dish and pour hot water into the dish to produce a water bath( voluntary but helps help cracking).
Singe for 60- 70 twinkles, or until the edges are set but the center is slightly jiggly.
Turn off the roaster, crack the door, and let the cheesecake cool in the roaster for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Prepare the Beating

scourge the heavy cream, pulverized sugar, and vanilla excerpt until soft peaks form.
Assemble and Serve

Spread the whipped cream over the stupefied cheesecake.
Garnish with sliced bananas and crushed graham crackers if asked .
This luscious Banana Cream Cheesecake is the perfect mix of rich cheesecake and sweet banana flavor — a cate
dream come true! 🍌 ✨