Monica's Banana Cream Cheesecake

By Karen_W

This will never disappoint. I have yet to meet anyone who does not love it!

Ingredients

• Banana Whipped cream:
• 20 vanilla sandwich cookies
• 1/4 cup margarine, melted
• 24 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 3 eggs
• 3/4 cup mashed bananas (about 2)
• 1/2 cup whipping cream
• 2 teaspoons vanilla extract
• 1/2 package instant banana cream pudding
• My special icing
• 500 ml whipping cream
• 1 package of instant banana pudding
• Fresh strawberries and melted chocolate to garnish

Details

Servings 12
Preparation time 15mins
Cooking time 115mins

Preparation

Step 1

Preheat oven to 350°F.

Place cookies in a blender; process with on/off pulse until finely crushed. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.

Reduce oven temperature to 200°F (DO NOT forget to reduce temperature - very important) and continue baking 75 minutes or until center is almost set ( I actually cooked it a lot longer - use your own judgment). Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.

Icing
Whip whipping cream and pudding until consistency of whipped cream,
spread over cheesecake. Decorate with sliced strawberries and drizzle melted chocolate overtop. Enjoy!