Banana Cheesecake
We have banana trees in our backyard that bear fruit 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
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 sour cream
- 2 tablespoons cornstarch
- 1-1/4 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs, lightly beaten
- TOPPING:
- 1 cup sour cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup assorted fresh fruit
Reviews
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!
easy to make, the best part of the cake is the crust!
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.
Was absolutely delicious.
Really good cheesecake. Even my husband, who doesn't like bananas enjoyed it.
very nice
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
This is a creamy, smooth, delicious cheesecake. I love that there's a smooth flavor of bananas, nothing overpowering or offensive :)