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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
  • Total Time
    Prep: 45 min. Bake: 55 min. + chilling
  • Makes
    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

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.
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