Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the cheesecake layer:
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
For the topping:
- ½ cup heavy cream
- 1 cup semi‑sweet chocolate chips
- 2 ripe bananas sliced
- Chocolate syrup for drizzling
Instructions
- Preheat oven to 325°F (160°C). Line an 8x8‑inch baking pan with parchment paper, leaving an overhang.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan. Bake for 8 minutes. Set aside.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed until just combined. Mix in vanilla. Pour over the crust.
- Bake for 25–30 minutes or until the center is set but slightly jiggly. Cool completely.
- Heat heavy cream until just simmering. Pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Spread ganache over cooled cheesecake.
- Chill for at least 2 hours.
- Before serving, top with banana slices and drizzle with chocolate syrup.
Notes
- Store in the fridge for up to 4 days.
- Add bananas just before serving.
- Freeze without bananas for up to 2 months; thaw overnight in the fridge before topping.