Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the banana bread crumbs, melted butter, brown sugar, and cinnamon. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for about 10 minutes, then set it aside to cool while you prepare the filling.
Making the filling
- In a large mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar and brown sugar, blending until creamy.
- Stir in the mashed ripe bananas, vanilla, cinnamon, and nutmeg.
- Add the eggs one at a time, mixing just until incorporated. Gently fold in the sour cream and flour until everything is well combined.
Baking
- Pour the filling over your cooled crust, and bake in the oven for 50 to 55 minutes until the center is slightly jiggly.
- Turn the oven off, crack the door open slightly, and let the cheesecake cool in there for about an hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best flavor.
Serving
- When it’s time to serve, top it off with optional toppings like caramel sauce, whipped cream, banana slices, or nuts.
Notes
Make your own banana bread crumbs for better flavor. Ensure cream cheese is at room temperature to avoid lumps. Feel free to add chocolate or peanut butter swirls for variations.
