Banana Cheesecake

This cheesecake is made in a 13x9 pan and cut in squares.

Banana Cheesecake
Banana Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups graham cracker crumbs

  • 1/2

    cup finely chopped pecans

  • 1/4

    cup sugar

  • 1/2

    cup butter, melted

  • 3

    8oz pkgs cream cheese, softened

  • 3/4

    cup sugar

  • 1

    tsp vanilla

  • 3

    eggs, room temperature

  • 1

    cup mashed banana (about 2 medium bananas)

  • 1

    8oz carton dairy sour cream

  • 2

    tbsp white creme de cacao

  • 2

    tbsp dark rum

  • 1 1/2

    cups flaked coconut, toasted

Directions

1. Preheat oven to 350 degrees. 2. For crust, in a medium bowl, combine graham crackers, pecans and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2 inch baking pan. Set aside 3. For filling, in a large mixing bowl, beat cream cheese, 3/4 cup supgar and vanilla with an electric mixer until combined. Add eggs all at once, beat on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set. 4. Meanwhile, in a small bowl, stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly.) Cool in pan on a wire rack. Cover and chill for 4-24 hours. To serve, sprinkle with toasted coconut. Makes 20 servings.

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