(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCheesecakes >  Banana Cheesecake


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Boy Eats World!
by David Lawrence

I run the risk of offending true cheesecake purists here, but I simply cannot resist. The best I can hope for is to bring you over to my side, the side of creamy banana-spiked cheesecake on top of a crumbly graham cracker crust. Trust me on this one.
Serves 8

• 2 cups graham cracker crumbs (1 package)
• 2 tablespoons sugar
• 8 tablespoons (1 stick) unsalted butter, melted
• Nonstick cooking spray

• 1 pound cream cheese, room temperature
• 3/4 cup sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons freshly squeezed lemon juice
• 1 cup sour cream
• 1 cup ripe bananas, mashed (about 3 medium bananas)

Preheat the oven to 350°F.

Place a baking pan in the lower half of the oven and fill it with about 1 inch boiling water to create a water bath.

To make the crust, in a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix with a fork until moistened and well combined. Lightly coat the bottom of a 9-inch springform pan with nonstick cooking spray. Press the crumbs evenly over the bottom and up the side of the pan. Place in refrigerator for 10 minutes, while you get on with the filling.

To make the filling, in the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer on medium speed, cream together the cream cheese and sugar until smooth. Beat in the eggs one at a time until incorporated. Scrape down the sides of the bowl with a rubber spatula and add the vanilla and lemon juice. Fold in the sour cream and mashed bananas. Pour the filling into the crust.

Bake the cheesecake in the middle of the oven, on the rack directly above the steaming water bath, until the top is light brown and the center has a slight jiggle to it, about 1 hour. Turn off the oven and cool the cheesecake in the oven to room temperature. Chill in the refrigerator for at least 3 hours before serving.


  Cheesecakes   |   Red Velvet Cheesecake   |   Amaretto Cheesecake   |   Apricot Cheesecake   |   Banana Cheesecake   |   Blueberry Sauce   |   Blue Ribbon Cheesecake   |   Chef's Diet Chocolate Cheesecake   |   Cherry Swirled Cheesecake   |   Chocolate Chip Cheesecake   |   Chocolate & Dried Plum Cheesecake   |   Chocolate Marble Cheesecake   |   Chocolate Sauce   |   Citrus Cheesecake   |   Crunchy Pear Cheesecake   |   Ginger Mascarpone Icebox Cake   |   Graham Cracker Crust   |   Ice Box Cheese Cake   |   Key Lime Cheesecake   |   Key Lime Cheesecake 2   |   Lemon Tofu Cheesecake   |   Lemon White Chocolate Cheesecake   |   Lemongrass Cheesecake   |   Lime Cheesecake   |   Lindy's Cheesecake   |   Mocha Marble Cheesecake   |   New York Cheesecake   |   No Bake Cheesecake   |   No Bake Chai Cheesecake   |   Orange Honey Ricotta Cheesecake   |   Peanut Butter Cheesecake   |   Peanut Butter Cheesecake, Southern   |   Peanut Cheesecake, Americana   |   Pecan Caramel Cheese Cake   |   Pumpkin Cheesecake   |   Pumpkin Cheesecake Pudding   |   Pumpkin Cheesecake, Vegetarian   |   Pumpkin Chocolate Cheesecake   |   Raspberry Cranberry Cheesecake   |   Raspberry Ribble Cheesecake   |   Ribbon of Cherry Cheesecake   |   Ricotta Cake   |   Tiramisu, Low Fat   |   Tiramisu, Cherry Tiramisu   |   Tiramisu, Classic Tiramisu   |   Maria's Tiramisu   |   Tiramisu Veloce   |   Tofu Cheesecake   |   White Chocolate Cheesecake  
  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages