banana cream cheesecake
I love Banana Cheesecake. I've been using this recipe for a long time. The first time I ever had it was at a restaurant and I was hooked. It's an easy recipe with great banana flavor! I love topping my banana cheesecake with whip cream and then slice bananas right before serving and place them on the plate or cheesecake.
prep time
30 Min
cook time
2 Hr 5 Min
method
---
yield
16 serving(s)
Ingredients
- CRUST
- 20 - vanilla sandwich cookies (golden oreos)
- 1/4 cup butter, melted
- CHEESECAKE
- 4 packages (8oz. each) cream cheese, room temperature
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 3 - eggs
- 1 cup mashed ripe bananas
- 1/2 cup whipping cream
- 2 teaspoons pure vanilla extract
How To Make banana cream cheesecake
-
Step 1Preheat oven to 350 degrees F.
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Step 2Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
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Step 3Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
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Step 4Reduce oven temperature to 200 degrees F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
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Step 5Allow cheesecake to stand at room temperature 15 minutes before serving.
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Step 6Garnish: Garnish with Whip Cream and Sliced Bananas
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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