Side Pannel
Banana Cheesecake
- Prep Time: 40 minutes
- Cooking Time: 55 minutes
- Serves: Serves 10 to 12
Banana Cheesecake
- Recipe Submitted by Angel Delight on 08/31/2014
Category: Cheesecakes, Fruit
Ingredients List
- For the Crust:
- 1-1/2 cups vanilla wafers, finely crushed
- 1/2 cup pecans, chopped
- 1/4 cup butter, melted
- For the Filling:
- 17 vanilla wafers
- 2 large ripe bananas, diced
- 1 tablespoon lemon juice
- 2 tablespoons light brown sugar
- 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup vanilla wafers, coarsely crushed
- For the Garnish:
- sweetened whip cream
- vanilla wafers
- sliced bananas
Directions
For the Crust:
1. Preheat oven to 350 degrees.
2. Stir together the 1-1/2 cups finely crushed vanilla wafers, pecans, and butter until well blended.
3. Press mixture onto bottom of a greased and floured 9-inch springform pan.
4. Stand approximately 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure.
5. Bake 10 minutes.
6. Place on a wire rack to cool while making the filling.
For the Filling:
7. Combine bananas and lemon juice in a small saucepan.
8. Stir in brown sugar.
9. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
10. Beat cream cheese until smooth.
11. Gradually add granulated sugar, beating until blended.
12. Add eggs one at a time, beating just until yellow disappears after each addition.
13. Beat in vanilla.
14. Gently stir banana mixture into cream cheese mixture.
15. Pour batter into prepared curst.
16. Bake 45 to 55 minute or until center is almost set.
17. Remove cheese cake from oven and run a knife around edge of cheesecake to loosen.
18. Sprinkle top of cheesecake with coarsely crushed waters.
19. Cool completely on a wire rack. (about 1 hour)
Cover and chill 8 hours.
20. Garnish with whip cream, banana slices and vanilla wafers.
.......................Notes..................
This recipe was adapted from the Southern Living Best Fall Baking 2012 magazine.
1. Preheat oven to 350 degrees.
2. Stir together the 1-1/2 cups finely crushed vanilla wafers, pecans, and butter until well blended.
3. Press mixture onto bottom of a greased and floured 9-inch springform pan.
4. Stand approximately 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure.
5. Bake 10 minutes.
6. Place on a wire rack to cool while making the filling.
For the Filling:
7. Combine bananas and lemon juice in a small saucepan.
8. Stir in brown sugar.
9. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
10. Beat cream cheese until smooth.
11. Gradually add granulated sugar, beating until blended.
12. Add eggs one at a time, beating just until yellow disappears after each addition.
13. Beat in vanilla.
14. Gently stir banana mixture into cream cheese mixture.
15. Pour batter into prepared curst.
16. Bake 45 to 55 minute or until center is almost set.
17. Remove cheese cake from oven and run a knife around edge of cheesecake to loosen.
18. Sprinkle top of cheesecake with coarsely crushed waters.
19. Cool completely on a wire rack. (about 1 hour)
Cover and chill 8 hours.
20. Garnish with whip cream, banana slices and vanilla wafers.
.......................Notes..................
This recipe was adapted from the Southern Living Best Fall Baking 2012 magazine.
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