Banana Cheesecake Recipe
Banana Cheesecake Recipe photo by Taste of Home

Banana Cheesecake Recipe

Publisher Photo
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. —Sera Smith, West Palm Beach, Florida
TOTAL TIME: Prep: 45 min. Bake: 55 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min. + chilling
MAKES: 12-14 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup finely chopped pecans
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 1/4 cup sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup assorted fresh fruit

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Banana Cheesecake in Country December/January 2007, p49

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.

Reviews for Banana Cheesecake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 24, 2013

"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!"

MY REVIEW
Reviewed Aug. 4, 2012

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

MY REVIEW
Reviewed Mar. 5, 2012

"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."

MY REVIEW
Reviewed Nov. 24, 2011

"Was absolutely delicious."

MY REVIEW
Reviewed Nov. 22, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT