A classic cheesecake and graham cracker crust topped with bananas. Made in a small springform pan its just enough for 3-4 people to enjoy with a cup of espresso.
5 full-sheets graham crackers, ground fine
3 tablespoons butter, melted
8 ounce cream cheese, softened
2 ripe bananas
1 teaspoon vanilla extract
1 tablespoon orange juice
¼ cup mini chocolate chips
⅓ cup sugar
Prepare a four-inch spring form pan by lightly spraying with non-stick cooking spray.
Add the graham crackers to a blender or food processor and process until you have fine crumbs.
In a small mixing bowl add the crumbs and melted butter and mix until well moistened.
Spoon crumbs into the Springform pan and tap down until well compacted
Cheesecake Filling Instructions:
Preheat oven to 300 degrees
In a medium bowl using a hand mixer on-low setting, add the cream cheese and sugar and blend until smooth and creamy.
Add the orange juice and vanilla extract and mix until well combined.
Fold in the mini semi-sweet chocolate chips.
In a small bowl mash ½ banana and add mix into the cream cheese mixture.
Spoon mixture into the prepared four-inch Springform pan.
Place pan on a cookie sheet and bake for 40-45 minutes or until top of cheesecake is set and just barely beginning to brown.
Remove from oven and cool for one hour before removing from Springform pan. Run a knife around the edges before release the Springform. Run a wide metal spatula under the crust to transfer to a serving plate.
Chill for 3-4 hours. Top with remaining bananas right before serving.