Banana Nut Cheesecake with Whipped Cream Topping

Banana Nut Base

• 1 cup graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup mashed banana
• 1/4 cup unsalted butter, melted

Plain Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs
• 1/2 cup mashed banana

Whipped Cream Topping

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Preheat the oven to 350°F.

In a bowl, combine graham cracker crumbs, chopped pecans, mashed banana, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, then bake for 10 minutes. Set aside to cool.

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing well. Beat in the eggs one at a time, scraping the bowl after each addition. Mix in mashed banana. Pour the mixture over the cooled crust.

Bake for 50-60 minutes until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour before removing it from the oven.

Refrigerate the cheesecake for at least 4 hours or overnight.

In a mixing bowl, whip the heavy cream until soft peaks form. Add sugar and vanilla extract, and beat for another minute. Spread the whipped cream over the chilled cheesecake and serve.