Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 sheets)

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 ounces cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• ½ cup mashed ripe bananas (about 1-2 bananas)

For the Topping:

• 1 cup heavy whipping cream, chilled

• 2 tablespoons powdered sugar

• 1-2 ripe bananas, sliced

• 1 tablespoon lemon juice (to prevent browning)

Directions

1. Prepare the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

2. Add the vanilla extract and eggs, one at a time, mixing well after each addition.

3. Fold in the mashed bananas until fully incorporated.

4. Pour the filling over the cooled crust and spread it evenly.

3. Bake the Cheesecake Bars:

1. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

2. Remove from the oven and let the bars cool completely at room temperature. Then, refrigerate for at least 2 hours to set.

4. Prepare the Topping:

1. In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

2. Toss the banana slices in lemon juice to prevent browning.

3. Spread the whipped cream over the chilled cheesecake layer and arrange the banana slices on top.

5. Serve:

1. Lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve chilled.