Caramelized banana cheesecake

Ingredients:
For the Crust:

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

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1 tablespoon lemon juice

For the Caramelized Bananas:

• 2 ripe bananas, sliced
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, and lemon juice until fully combined.
4. Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
5. While the cheesecake is cooling, prepare the caramelized bananas. In a skillet over medium heat, melt the butter. Add the sliced bananas and brown sugar, cooking for 2-3 minutes until the bananas are golden and caramelized. Remove from heat and let cool.
6. Once the cheesecake has cooled completely, refrigerate for at least 4 hours or overnight for best results. Before serving, top the cheesecake with the caramelized bananas.

Preparation time: 20 minutes
Baking time: 60 minutes
Cooling time: 1 hour
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 350 kcal per slice