Ingredients
Scale
- 1 ½ cups vanilla wafer crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 ripe bananas, mashed
- 1 tablespoon fresh lemon juice
- Whipped cream for topping
- Additional banana slices for decoration
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to create a crust.
- In another bowl, beat the cream cheese and sugar together until smooth and creamy. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
- Add in the vanilla extract, eggs (one at a time), sour cream, mashed bananas, and lemon juice. Mix until everything is well blended and smooth.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let the flavors meld.
- Before serving, top with whipped cream and banana slices for a pop of freshness!
- Prep Time: 20
- Cook Time: 60