Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– 4 (8 oz) packages cream cheese, softened
– 1 cup sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 2 large ripe bananas, mashed
– 1 cup caramel sauce (store-bought or homemade)
– Whipped cream (for topping)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking pan for water bath
– Parchment paper (optional)
Step-by-Step Instructions
To begin, I preheat my oven to 325°F (160°C) and prepare my springform pan. For the crust, I mix the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. I press this mixture firmly into the bottom of the pan and bake it for about 10 minutes. The aroma of the toasting crumbs is heavenly! Once it’s done, I let it cool while I work on the cheesecake filling. (See the next page below to continue steps…)
