Banana Cream Cheesecake
By
Cassie *
@1lovetocook1x
2
A Creamy and delicious dessert! Make sure you serve with yummy whipped cream...
Enjoy!
Enjoy!
Ingredients
- 1 1/2 c
- vanilla wafer cookies, finely crushed
- 1/2 c
- pecans, crushed
- 1/4 c
- unsalted butter - melted
- 17
- vanilla wafer cookies
- 2 medium
- banana's - diced
- 2 Tbsp
- packed, brown sugar
- 1 Tbsp
- lemon juice
- 3 - 8 oz
- cream cheese, softened
- 1 1/4 c
- sugar
- 3
- eggs
- 1 tsp
- banana extract
- 1 tsp
- vanilla extract
- 1/2 c
- vanilla wafers , roughly chopped
- 1 c
- heavy whipping cream
- 2 Tbsp
- sugar
- 1 tsp
- vanilla extract
CRUST
FILLING
WHIPPED TOPPING - OR USE STORE BOUGHT
How to Make Banana Cream Cheesecake
- 1Preheat oven to 350 degrees F.
Combine cookie crumbs, pecans and melted butter; press evenly into the bottom of a greased 9 inch spring form pan. - 2Stand up whole cookies around edge of pan, rounded side of cookie against pan. Bake 10 minutes; cool completely on a wire rack.
- 3In a small saucepan, combine bananas, lemon juice and brown sugar. Cook over medium heat until sugar dissolves. Remove from heat.
- 4Beat cream cheese with an electric mixer until light and fluffy. Beat in sugar. Add eggs, 1 at a time, mixing well after each addition. Beat in extracts. Gently stir in banana mixture.
- 5Pour mixture over prepared crust. Bake for 45-55 minutes until center is set. Center should still be a little wobbly when shook.
- 6Sprinkle top evenly with coarse chopped cookies - or can do this as served.
- 7Before ready to serve...make whipped cream:
Beat whipping cream on low until bubbles start to form, about 30 seconds. Increase to medium speed and beat until it begins to thicken; then beat on high. Just before it reaches the soft peak stage, add the sugar and vanilla; continue to beat on high until stiff peaks form.
Serve with a dollop on the side, or on top of the cheesecake...enjoy!
