Zutaten für Banana Cream Cheesecake Copycat
- Not used in this recipe.
- Not used in this recipe.
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar (1/4 cup for crust, 3/4 cup for filling)
- Not used in this recipe.
- 2 large eggs
- 3 mashed bananas, plus 1 sliced banana (optional, for topping)
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- Not used in this recipe.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
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Zubereitung von Banana Cream Cheesecake Copycat
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden.
- Meanwhile, prepare the banana filling: In a blender or food processor, combine mashed bananas, cream cheese, sugar, vanilla extract, and eggs. Blend until smooth and creamy.
- Pour the banana filling over the baked crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan.
- Top with whipped cream and sliced bananas (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
83g
Fat
74g
Carbs
9g
