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Desserts - Banana Cream Cheesecake

  • 20 vanilla sandwich
  • cookies
  • 1/4 cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 3 eggs
  • 3/4 cup mashed bananas (about 2)
  • 1/2 cup whipped cream
  • 2 teaspoons vanilla extract

Preheat oven to 350º. Place cookies in a blender; pulse until finely crushed. Add butter; process until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.
Beat cream cheese in a 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, whipped cream, and vanilla. Pour cream cheese mixture into crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven to 200º 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, uncovered, 6 hours or overnight. Allow cheesecake to stand at room temperature 15 minutes before serving.
When serving, sprinkle a few banana slices on top and drizzle with caramel sauce.
Submitted By: Norma Rea
Gibson Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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