Banana Cheesecake

Name: Banana Cheesecake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 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 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

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

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.

Nutrition Facts

1 slice: 380 calories, 22g fat (11g saturated fat), 99mg cholesterol, 151mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 5g protein.

Originally published as Banana Cheesecake in Country December/January 2007

Reviews

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Average Rating:

JennTats

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!
myfairone

Aug 4, 2012

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

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.
Love2Bake87

Nov 24, 2011

Was absolutely delicious.
smstillinger

Nov 22, 2011

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

Nov 18, 2011

very nice
Deena15

Apr 30, 2011

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
KY_Cook

Sep 8, 2010

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