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Ingredients
- 2 cups Nilla Wafer crumbs (approximately 50 cookies)
- 6 tablespoons butter, melted
- 2 ripe bananas, mashed
- 2 tablespoons fresh lemon juice
- Two 8-oz. packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs
- Extra Nilla Wafers and banana slices for garnish, if desired
- Caramel sauce for topping, if desired
Details
Preparation
Step 1
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In a medium bowl, combine the Nilla Wafer crumbs (use a food processor to form crumbs or put them into a large ziploc bag and break them down using a heavy spoon) and the butter. Stir until crumbly. Press firmly into the bottom of the prepared pan and bake for 8 minutes in the preheated oven.
In a small bowl, combine the mashed bananas and lemon juice. Set aside. In a large bowl, combine the cream cheese and sugar. Mix on medium speed (hand-held or stand-up mixer) for 2-3 minutes, or until mixture is smooth.
Add the sour cream and vanilla and mix on medium speed for another 2-3 minutes, or until smooth and creamy. Add the eggs and mix until fully incorporated. Fold in the banana mixture.
Pour the mixture over the prepared crust and bake for 60-70 minutes in the preheated oven, or until center is cooked through (the center should jiggle with a gentle shake).
Cover and chill for a minimum of 1 hour. Cut into slices and top with Nilla wafers, banana slices and caramel sauce (if desired).
Serves: 12
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