For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 3 ripe bananas, mashed
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup all-purpose flour

For the Banana Topping:

  • 2-3 ripe bananas, sliced
  • Lemon juice (to prevent browning)

Whipped Cream (Optional):

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract



  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan, creating an even crust.
  4. Bake the crust in the preheated oven for about 10 minutes. Allow it to cool while you prepare the filling.


  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and vanilla extract, and continue to beat until well combined.
  3. Add the mashed bananas and mix until incorporated.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the sour cream and flour until the batter is smooth.
  6. Pour the filling over the prepared crust.


  1. Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the center is set and doesn’t jiggle.
  2. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour.
  3. Remove the cheesecake from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.

Banana Topping:

  1. Before serving, slice 2-3 ripe bananas and toss them in a little lemon juice to prevent browning.
  2. Arrange the banana slices on top of the chilled cheesecake.

Whipped Cream (Optional):

  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  3. Pipe or spoon the whipped cream around the edges of the cheesecake.