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Banana Cheesecake

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.

12-14 ServingsPrep: 45 min. Bake: 55 min. + chilling

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.

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Banana Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.