Ingredients
- FILLING:
- 3/4 cup all-purpose flour
- 3/4 cup finely chopped pecans
- 3 tablespoons sugar
- 2 tablespoons brown sugar
- 1-1/2 teaspoons vanilla extract
- 6 tablespoons butter, melted
- 1 cup mashed ripe bananas
- 2 tablespoons lemon juice
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 cup (8 ounces) sour cream
- 2 tablespoons cornstarch
- 1-1/4 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 eggs, lightly beaten
- TOPPING:
- 1 cup (8 ounces) sour cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup assorted fresh fruit
Preparation
Step 1
Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit. Yield: 12-14 servings.