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      For the Crust:
      2 cups graham cracker crumbs, finely-crushed
      1/2 cup unsalted butter, melted
      1/4 cup granulated sugar

      For the Filling:
      2 8-oz pkg cream cheese, softened
      3/4 cup granulated sugar
      3/4 cup sour cream
      4 large eggs
      1 1/2 cups mashed overripe bananas
      2 tsp freshly squeezed lemon juice

      Garnish: whipped cream, fresh banana slice, ground cinnamon

      Preheat oven to 350°.

      In a large bowl combine the crushed graham crackers, melted butter, and granulated sugar.

      Pat the crust mixture into the bottom and halfway up the sides of a 10-inch spring-form pan. To prevent leaks, line the outside of the pan with aluminum foil or place the spring-form pan on a rimmed baking sheet.

      Make the filling:  In a large bowl, beat the cream cheese, sugar, sour cream, eggs, mashed bananas, and lemon juice until smooth.

      Pour the mixture into the prepared pan and bake for 1 hour, or until the cheesecake is light brown on top.

      Cool completely at room temperature. Wrap in plastic wrap and chill for at least 12 hours before serving.

      Garnish individual servings with whipped cream, fresh banana slices, and a dusting of ground cinnamon. Makes 12 slices

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