Creamy Banana Walnut Cheesecake

Preheat your oven to 175°C (350°F).

Crush the graham crackers into fine crumbs. You can use a food processor or place them in a bag and crush with a rolling pin.

Finely chop the walnuts and add them to the graham cracker crumbs.

Melt the butter and mix it with the graham cracker crumbs, walnuts, and sugar until well combined.

Press the mixture evenly into the bottom of a 23 cm (9-inch) springform pan.

Bake the crust for 8-10 minutes. Let it cool slightly while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the sugar, beating until well incorporated and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.

Stir in the sour cream and vanilla extract until just combined.

Gently fold in the mashed bananas and chopped walnuts until evenly distributed.

Pour the filling over the cooled crust in the springform pan.

Place the springform pan on a baking sheet to catch any potential drips.

Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven, leave the oven door ajar, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.

Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Before serving, carefully run a knife around the edge of the pan before releasing the springform.

If desired, drizzle with caramel sauce, arrange fresh banana slices, and sprinkle with additional chopped walnuts.

Slice and serve your delicious Banana Walnut Cheesecake.