Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine crushed vanilla wafers and sugar, then mix in melted butter until it resembles wet sand. Press into the bottom of the pan and bake for 10 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then beat in eggs one at a time. Stir in vanilla and mashed bananas, then gently fold in whipped cream.
- Pour the cheesecake filling over the cooled crust and bake for 50-60 minutes until slightly wobbly in the center. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
- Before serving, top with sliced bananas, whipped cream, and additional crushed vanilla wafers. Serve and enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 210mgPotassium: 280mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg
Notes
Make sure all your ingredients are at room temperature for a smooth batter.
For a nutty twist, consider using graham crackers for the crust or adding pecans on top.
If you want a lighter version, swap part of the cream cheese for Greek yogurt.
When storing leftovers, wrap the pan tightly. The cheesecake will be best enjoyed within 24 hours after adding toppings.
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