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Banana Cheesecake Recipe

Banana Cheesecake Recipe photo by Taste of Home

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We have banana trees in our backyard that bear fruit virtually all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe.

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Banana Cheesecake Recipe

Prep: 45 min. Bake: 55 min. + chilling

Yield: 12-14 Servings

45 55 100

Ingredients

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup (8 ounces) sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 eggs, lightly beaten
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Directions

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 380 calories, 22 g fat (11 g saturated fat), 99 mg cholesterol, 151 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Banana Cheesecake in Country December/January 2007, p49

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Reviews for Banana Cheesecake

Banana Cheesecake

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(1-8) of 8 reviews

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Reviewed on Mar. 24, 2013 by JennTats

Yum! My husband has never been a banana fan but this recipe changed his banana palate! It has been added to our family's favorite recipe list! Thank you for this great recipe!

Reviewed on Aug. 04, 2012 by myfairone

easy to make, the best part of the cake is the crust!

Reviewed on Mar. 05, 2012 by bascabaker

made in 8" pan by mistake - took about 70 minutes - came out ok, but edges were then a little drier than creamy middle. Made crust in processor, seemed wet and leaked butter when baking but chilled ok....maybe use Gourmet banana cheesecake crust which got raves. Bottom line, don't really like the taste of banana/cheese though recipe came out fine. Skip fruit/top with toasted pecans.

Reviewed on Nov. 24, 2011 by Love2Bake87

Was absolutely delicious.

Reviewed on Nov. 22, 2011 by smstillinger

Really good cheesecake. Even my husband, who doesn't like bananas enjoyed it.

Reviewed on Nov. 18, 2011 by RajeshKumari

very nice

Reviewed on Apr. 30, 2011 by Deena15

Absolutely delicious...I made this cake and all my friends loved it..in fact I'm gonna bake more of this and share it with my family

Reviewed on Sep. 08, 2010 by KY_Cook

This is a creamy, smooth, delicious cheesecake. I love that there's a smooth flavor of bananas, nothing overpowering or offensive :)