Creamy Baked Banana Cheesecake
This decadent Creamy Baked Banana Cheesecake features a buttery pecan crust, a rich and creamy banana-infused filling, and a luscious sour cream topping. Garnished with fresh fruit, it's a delightful indulgence.
Instructions
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1
Preheat oven to 350°F. Combine the flour, chopped pecans, sugar, brown sugar, and 1-1/2 teaspoons vanilla. Stir in the melted butter until well blended. Press the mixture onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes or until lightly browned. Allow to cool on a wire rack.
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2
In a medium bowl, combine the mashed bananas and lemon juice. In a large bowl, beat the cream cheese and 1-1/4 cups sugar until smooth. Beat in the 1 cup of sour cream, cornstarch, 1-1/4 teaspoons vanilla, and salt. Add the eggs and beat on low speed just until combined. Fold in the banana mixture. Pour the filling into the prepared crust.
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3
Bake the cheesecake at 350°F for 50-60 minutes or until the center is almost set. Allow to stand for 5 minutes. In a small bowl, combine the 1 cup of sour cream, 1/4 cup sugar, and 1/4 teaspoon vanilla. Spread the sour cream mixture over the top of the cheesecake. Bake for an additional 5 minutes.
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4
Remove the cheesecake from the oven and allow it to cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan and cool for 1 hour longer. Refrigerate the cheesecake overnight. Garnish with the assorted fresh fruit before serving.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
