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Banana Cream Cheesecake Recipe

Guest Author - Sandy Moyer

Banana Cream Cheesecake

  • 20 - 22 vanilla wafers
  • 1/4 cup melted butter
  • 4 - (8 oz. ea.) pkgs. cream cheese - softened
  • 2/3 cup sugar
  • 2 T. cornstarch
  • 3 eggs, beaten
  • 3/4 cup mashed ripe bananas
  • 1/2 cup heavy whipping cream
  • 2 tsp. vanilla extract

    Preparation -
    Spray the bottom and sides of a 9" or 10" springform cake pan with non-stick cooking spray. Place the vanilla wafers in a blender or a food processor and process to make cookie crumbs. Mix the cookie crumbs and melted butter together with a fork. Press the mixture into the bottom of the prepared springform pan. Using an electric mixer, beat the cream cheese and eggs together until light and fluffy. Mix in the sugar and cornstarch. Add the mashed bananas, whipping cream, and vanilla and mix until well blended. Pour the mixture over the prepared crust. Place the pan on a cookie sheet and bake in a preheated oven at 350º for 15 minutes. Reduce the oven temperature to 200º and bake for an additional 75 minutes, or until center is almost set. Allow to the cheesecake to cool completely before removing the sides of the springform pan. Refrigerate, uncovered, for at least 6 hours before serving.


  • Wilton 9-in. Nonstick Avanti Glass Bottom Springform Pan
    Wilton 9-in. Nonstick Avanti Glass Bottom Springform Pan
    Exceptional baking performance, superior construction and convenient design features make Avanti a pleasure to use. This springform pan is made of a commercial-weight construction that helps prevent warping and will distribute heat evenly. Wilton's metal-safe, nonstick surface resists scratching even from metal utensils. The bottom of the pan is made of glass to double as a serving piece for the cheesecake.


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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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