Creamy Banana Cheesecake
Makes 8 servings
|20||vanilla sandwich cream cookies|
|1/4||cup margarine or butter, melted|
|3||packages (8 ounces each) cream cheese, softened|
|3/4||cup mashed bananas (about 2)|
|1/2||cup whipping cream|
|1/4||fresh peeled pineapple, cut in chunks or 1 can (20 ounces) pineapple chunks, drained|
|1||pint strawberries, cut into halves|
|2||tablespoons hot fudge topping|
|Mint leaves (optional)|
- Preheat oven to 350°F. Place cookies in food processor or blender; process with on/off pulses 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. Continue baking 75 minutes or until center is almost set. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan.
- Refrigerate cheesecake, uncovered, 6 hours or overnight. Place pineapple and strawberries over top of cake. Allow cheesecake to stand at room temperature 15 minutes before serving. For fudge drizzle, place topping in small resealable freezer bag; seal bag. Microwave on HIGH 20 seconds. Cut off tiny corner of bag; drizzle over fruit. Garnish with mint leaves, if desired.
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