Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ripe bananas, sliced
- ½ cup caramel sauce (homemade or store-bought)*
- ½ cup chopped toasted nuts (pecans or walnuts work beautifully)
Substitution suggestions: For a gluten-free crust, use gluten-free graham crackers or almond flour mixed with a bit of sugar and butter. If you prefer a dairy-free version, try vegan cream cheese and plant-based butter, but note the texture will be slightly different. You can also swap sour cream with Greek yogurt for a tangier flavor.
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with aluminum foil to prevent water from seeping in during the water bath.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 3 tablespoons sugar until evenly combined. Press this mixture firmly into the bottom of the springform pan to create the crust. Set aside.
- In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 3-4 minutes. This step is crucial—properly softened cream cheese ensures a silky cheesecake, just like Mama Lou always insisted.
- Add 1 cup sugar and beat until well combined. Then, add eggs one at a time, mixing on low speed after each addition. Overmixing can cause cracks, so gentle is the way to go.
- Stir in vanilla extract and sour cream until just combined. The sour cream adds that subtle tang and creaminess that reminds me of the time Ouma added a dollop to her cheesecake batter and swore it was the secret to perfect texture.
- Pour half of the cheesecake batter over the crust, smoothing it into an even layer. Arrange half the banana slices over the batter, then drizzle with half the caramel sauce and sprinkle half the chopped nuts.
- Carefully pour the remaining cheesecake batter over the banana layer. Top with the remaining banana slices, caramel, and nuts. This layering creates a beautiful mosaic that’s as lovely to look at as it is to eat.
- Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. This technique keeps the cheesecake moist and crack-free, a trick Mama Lou taught me with such pride.
- Bake for about 60-70 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Avoid opening the oven during baking to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then, remove from the water bath and cool completely on a wire rack.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow flavors to meld and the texture to firm up beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
