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Monday, October 12, 2015

Banana Cheese Cake

  • Crust:
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) carton low-fat sour cream
  • 1 1/2 cups sugar
  • 1 1/2 cups mashed ripe banana
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs
 Preheat oven to 325°.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. 
Press into bottom of a 9-inch spring form pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. 
Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. 
Cheesecake is done when the center barely moves when pan is touched. 
Remove cheesecake from oven; run a knife around outside edge.
Cool cheesecake to room temperature.