Ingredients:

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 0.25 tsp sea salt
  • 3 large ripe bananas, sliced into rounds
  • 0.5 cup light brown sugar, packed
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour

Instructions:

  1. Mix 1.5 cups graham cracker crumbs, 5 tbsp melted butter, 1 tbsp sugar, and 0.25 tsp salt. Press into a 9 inch springform pan. Note: Use the bottom of a measuring cup to pack it tightly.
  2. Heat oven to 350°F (180°C) and bake for 10 minutes until fragrant and slightly darkened. Let it cool completely.
  3. Melt 2 tbsp butter in a skillet, add 0.5 cup brown sugar and 3 sliced bananas. Sauté for 5 minutes until the sauce is bubbly and thick.
  4. Stir in 1 tsp vanilla extract and 0.5 tsp cinnamon. Remove half the bananas and mash them for the batter; keep the rest whole for the topping.
  5. Beat 24 oz cream cheese and 1 cup sugar for 3 minutes until completely smooth and fluffy.
  6. Mix in 1 cup sour cream and 1 tbsp vanilla extract. Note: Scrape the sides of the bowl to ensure no lumps remain.
  7. Add 3 large eggs one at a time, mixing on low speed until just combined.
  8. Stir in 2 tbsp flour and the mashed caramelized bananas. Pour the batter over the cooled crust.
  9. Wrap the pan in foil, place in a roasting tin, and fill the tin with 1 inch of hot water. Bake at 325°F (160°C) for 1 hours 15 mins until the edges are set but the center still jiggles.
  10. Turn off the oven and crack the door open for 1 hour. Then, chill in the fridge for at least 6 hours before adding the remaining whole caramelized bananas on top.