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Banana Cheesecake Recipe
Victoria Haneveer

Banana Cheesecake

This banana cheesecake is sure to be a hit regardless of whether you are serving it as a snack with coffee or after a tasty main dish. We are using cream cheese, vanilla and more for a great result.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
 

  • 1 1/2 cups (150g) crushed vanilla wafer cookies
  • 1/2 cup (125ml) melted butter
  • 2 lbs (900g) softened cream cheese
  • 2 tablespoons cornstarch (cornflour)
  • 2/3 cup (140g) white sugar
  • 3 eggs
  • 3/4 cup (180ml) heavy whipping cream
  • 3/4 cup (155g) mashed ripe bananas
  • 2 teaspoons vanilla extract

Method
 

  1. Mix the cookie crumbs and butter and press into the base of a greased spring-form pan.
  2. Refrigerate for 15 minutes.
  3. Preheat the oven to 350 degrees F (180 degrees C).
  4. Beat the cream cheese until fluffy and light using an electric mixer.
  5. Now you can beat in the cornstarch and sugar.
  6. Add the eggs, one at a time.
  7. Beat the mixture well after each addition.
  8. Add the cream, bananas and vanilla extract.
  9. Pour this mixture over the crust.
  10. Bake for 15 minutes.
  11. Turn the oven down to 200 degrees F (95 degrees C) and bake for 1 hour and 15 minutes or until the cheesecake is almost set in the center.
  12. Let it cool completely then refrigerate uncovered for a minimum of 6 hours.
  13. Slice and serve.

Notes

Serve with banana slices and some fudge sauce if liked. You can also save some cookie crumbs to sprinkle over the finished cheesecake if you want.