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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 12 |
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We have banana trees in our backyard that bear fruit virtually 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. Ingredients:
3/4 cup king arthur unbleached 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 (8 ounces) sour cream |
2 tablespoons cornstarch |
1-1/4 teaspoons vanilla extract |
1/8 teaspoon salt |
3 eggs, lightly beaten |
topping: |
1 cup (8 ounces) 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. Yield: 12-14 servings.
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