Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
24 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
3–4 medium ripe bananas
1 ½ cups heavy cream
½ cup powdered sugar
1 package (approx. 6 oz) vanilla wafers
Instructions
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar until well combined.
Press the mixture into the bottom of the springform pan and chill for 15 minutes.
In a separate bowl, beat cream cheese until smooth.
Add sweetened condensed milk, eggs, and vanilla extract. Blend until fully incorporated.
Pour the mixture into the prepared crust and smooth the surface.
Bake for 45 minutes or until the center is just set.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours, or overnight.
In a bowl, whip heavy cream with powdered sugar until soft peaks form.
Spread the whipped cream atop the chilled cheesecake and layer chopped vanilla wafers on top.
Chill before serving.
Notes
The crust can be made ahead and refrigerated.
Ensure the bananas are ripe but not overripe for the best flavor.
Cheesecake can be stored in the refrigerator for up to 3 days.
Garnish with additional vanilla wafers for a decorative touch.
- Prep Time: 20
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 340
- Sugar: 32g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg