Classic Banana Cream Cheesecake

Notes

This cheesecake can be made up to 2 days in advance. Store it in the refrigerator, covered tightly with plastic wrap or foil, to keep it fresh. It is best enjoyed within the first 3 days for optimal flavor and texture.

Tips

• To prevent the banana slices from browning on the cheesecake, you can toss them in a little bit of lemon juice before placing them on top.
• If you don’t have a springform pan, a regular 9-inch round pan can be used, but be sure to line it with parchment paper to help with removal after the cheesecake sets.
• For a twist on the classic flavor, you can add a small amount of cinnamon or nutmeg to the cheesecake filling for a warm, spiced note.
• If you prefer a thicker crust, you can increase the amount of graham cracker crumbs and butter by 25%. This will give a more substantial base that stands out against the creamy filling.
  

  Serving Suggestions