Banana Cheesecake

Total Time Prep: 45 min. Bake: 55 min. + chilling
Yield 14 servings
Contest Winner
Test Kitchen Approved
Chilled, creamy banana cheesecake is the perfect summer treat. It's a classic dessert that is bursting with banana flavor and topped with tangy sour cream. For a beautiful presentation, garnish with fresh cherries, raspberries, or citrus slices.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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
Recipe Creator

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