Aloha Banana Cheesecake

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Aloha Banana Cheesecake

 

Crust:

1 1/2 cups quick-cooking oats

1/2 cup pecans, finely chopped

1/2 cup packed brown sugar

5 tablespoons butter, melted

 

Heat the oven to 350 degrees.

Stir together the oats, pecans, brown sugar and butter

until well combined. Press firmly into the bottom and

up the sides of a 9-inch springform pan. Bake for 18

minutes or until golden brown. Cool.

 

Filling:

16 ounces cream cheese, softened

1 cup mashed ripe bananas

3/4 cup granulated sugar

2 teaspoons lemon juice

4 eggs

 

Heat the oven to 350 degrees.

Beat together the cream cheese, bananas, 3/4 cup sugar

and lemon juice until well blended. Add the eggs one

at a time, beating well after each addition. Pour into

the crust. Bake for 40 minutes. While the cake is

baking, prepare sour cream topping.

 

Sour Cream Topping:

1 cup sour cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

banana slices, for garnish

 

Mix together the sour cream, sugar and vanilla extract

until well blended. Remove the cheesecake from the

oven and top with the sour cream mixture. Return to

the oven and bake for 10 minutes more. Cool slightly.

Loosen the cake from the sides of the pan and remove

the springform. Cool the cake to room temperature.

Refrigerate, covered, overnight. Garnish with banana

slices before serving.

 

 

 

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