Banana Cream Cheesecake


In in a spring form pan, line the bottom with parchment paper and spray very lightly with non stick spray.

In small bowl add
2 cups crushed graham crackers (crumbs)
2 Tbsp sugar
1/2 cup butter, melted
Stir with spoon until graham cracker crumbs are all moistened. Place in springform pan, pushing crumbs 1/4 of inch up the side, flattening with the back of spoon. Place in freezer while making the filling.

Preheat of to 325 degrees. Line cookie sheet with foil.

4-8oz blocks cream cheese, room temp.
2 Tbsp cornstarch
1-1/3 cups sugar
1 Tbsp vanilla
3 eggs, room temp.
3/4 cup mashed fresh banana
1/2 cup heavy whipping cream

In stand mixer with paddle attachment add cream cheese mix until smooth on (6) speed of mixer 4-5 minutes. Add cornstarch, sugar and vanilla. Mix on (4) until all is incorporated 2-4 minutes. Turn mixer to (stir) adding eggs 1 at a time till blended in. (Do not over mix)
With rubber spatula add banana and heavy cream stirring it in gently until mixed.
Remove freezer from crust, add filling. Place springform pan on top lined cookie sheet. Bake 75 minutes or until is cooked but center is still slightly jigglie!! Cool on rack 15 minutes. Run knife around sides, continue to cool for 45 more minutes. Place in fridge till completely cool 4-6 hours at least. Top and serve.
If you don’t have fresh naner’s you can add 1 tsp banana extract, omit the heavy cream and add 1 cup sour cream instead!!:)


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