Looking for a way to use up those old bananas? Cheesecake is always an indulgence, but the clean flavor helps cut the richness of this luscious cake. Here’s a favorite of mine that you’ll just go ape over! The flavor of the bananas is subtle but pervasive. If you want a more pronounced banana taste, you’ll with have to monkey around with it a bit on your own, but we think it’s perfect as is. What’s not to love!
2 cups graham cracker crumbs
¼ cup sugar
6 TBLS butter, melted
Preheat oven to 350 degrees.
Place the crumbs, butter and sugar in a mixing bowl and blend well.
Press the crumb mixture onto the bottom and partly up the sides of a 9 inch springform pan. Smooth the crumb mixture with back of a spoon to an even thickness and bake in 350 degree oven for 10 minutes. Cool thoroughly before filling.
1 pound cream cheese, room temp
¼ cup sugar
2 tsp lemon juice
1 cup sour cream
1 cup mashed bananas (approx 3-4, over ripened, even better)
2 cup sour cream
½ cup sugar
1.In a mixing bowl beat together the softened cream cheese, sugar and lemon juice. Add the eggs, one at a time and beat well after each addition.
2.Stir in the sour cream and mashed bananas and blend well.
3.Pour the cheese mixture into the prepared and cooled crust and bake for 45 minutes. Cool down in oven with door ajar for 10 minutes.
4.Remove from oven and spread topping evenly over cake. Return to oven for 15 minutes more. Remove from oven, allow cake to cool and then refrigerate right in springform pan. Putting an inverted dinner plate over the top to set and will keep odors out while in refrigerator. Refrigerate for at least 8 hours before serving and then watch it disappear. Enjoy!