3 (8 ounce) packages gluten free cream cheese, at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup mashed ripe bananas
1 banana, sliced + chocolate syrup, for garnishing (optional)
Oil a 13 x 9-inch baking dish. Press the crust of choice onto the bottom of this dish. If you are using vanilla wafer crumbs, use them in place of the graham cracker crumb in the gluten free graham cracker crumbs recipe. Bake the crust as instructed.
In the bowl of your electric mixer, fitted with the paddle attachment, cream together the cream cheese, sugar, and sugar until smooth.
Add the eggs, one at a time, mixing on medium-low speed after each addition, just until combined.
Add the mashed bananas and fold in using the paddle attachment.
Pour over the crust and bake 30 minutes or until the center is almost set but does not jiggle a lot.
Slowly cool the cheesecake by allowing the oven to stay open for about 30 minutes. Then, transfer it to a wire rack on the stove (if it's above the oven) to cool for another 30 minutes. Then transfer the wire rack elsewhere, where it is a little cooler for 1 hour. Refrigerate at least 3 hours or overnight.
Serve topped with sliced bananas, chocolate syrup. Store leftover cheesecake covered in the refrigerator.
If you enjoy a banana walnut combination, feel free to add some minced walnuts into the crust. Just cut back the butter the same amount.
In addition to garnishing the top with sliced bananas, you can also add sliced strawberries and pineapple for a banana split version.