Banana Cheesecake

Topped with whipped cream and a maraschino cherry, a slice of this divine cheesecake is like eating a banana split! MORE+ LESS-

By Betty Crocker Kitchens

August 1, 2011

Ingredients

1 1/2

cups finely crushed chocolate wafer cookie crumbs (about 30 cookies)

1/4

cup butter or margarine, melted

packages (8 oz each) cream cheese, softened

3/4

cup granulated sugar

teaspoon vanilla

eggs

cup mashed very ripe bananas (2 medium)

cup (1/2 pint) whipping cream

tablespoons powdered sugar

maraschino cherries, drained, patted dry

Hide Images

1

Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and 1 1/2 inches up side of pan. Bake 10 to 12 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
2

Meanwhile, in large bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, just until blended. Beat in bananas until well blended. Pour filling into crust.
3

Bake at 300°F 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
4

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread over cheesecake. Garnish with cherries. Cover; refrigerate any remaining cheesecake.