Ingredients
Scale
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 oz Cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 2 Ripe bananas, mashed
- 0.5 cups Sour cream
- 1 cup Granulated sugar (for caramel)
- 6 tablespoons Unsalted butter (for caramel)
- 0.5 cups Heavy cream (for caramel)
- 1 teaspoon Vanilla extract (for caramel)
- 1 pinch Salt (for caramel)
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake 8-10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Mix in vanilla extract.
- Add eggs one at a time, then fold in mashed bananas and sour cream.
- Pour filling over cooled crust and smooth top. Bake 50-60 minutes until edges are set and center slightly jiggly. Leave in oven for 1 hour.
- Cool at room temperature, then refrigerate 4 hours or overnight.
- Melt sugar in a saucepan until golden brown. Add butter, then heavy cream, stirring until smooth. Remove from heat, add vanilla and salt.
- Drizzle caramel over chilled cheesecake. Optionally, add fresh banana slices and more caramel. Slice and serve chilled.
Notes
- For an extra touch, consider adding chopped nuts or chocolate shavings on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American