Banana Cheesecake With Cookie Crumb Crust Recipes

BANANA CHEESECAKE WITH COOKIE CRUMB CRUST

Banana Cheesecake with Cookie Crumb Crust image

We received some sugar cookies at Christmas that were very hard. Not wanting to waste them, I pulverized them in my food processor to make crumbs for a crumb crust.

Provided by Elsie Perrett

Time 40m

Number Of Ingredients 6

Ingredients

2 c sugar cookie crumbs
1 stick butter
2 bananas
2 - small pkg jello instant cheesecake
cool whip or whipped cream (optional)
2 3/4 c milk

Steps:

1. Preheat oven to 350.
2. Melt butter in microwave. (I did 30 seconds and then 30 more seconds.)
3. Combine cookie crumbs and butter and press into the bottom of an 8 x 8 baking dish or pan.
4. Bake at 350 for 10-12 minutes. Cool.
5. Slice bananas and place slices over crumbs in pan.
6. Make Cheesecake according to package directions and spread over bananas. May top with cool whip or whipped cream, if desired. Chill.
7. NOTE: Package directions call for 2 3/4 cups milk, but another time I would use less for a firmer cheesecake.

BANANA CHEESECAKE

Banana Cheesecake image

We have banana trees in our backyard that bear fruit all year. After making banana bread, muffins and cookies, I still had some of our bountiful crop left, so I decided to try this recipe. -Sera Smith, West Palm Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 14 servings.

Number Of Ingredients 21

Ingredients

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
3 tablespoons sugar
2 tablespoons brown sugar
1-1/2 teaspoons vanilla extract
6 tablespoons butter, melted
FILLING:
1 cup mashed ripe bananas
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
2 tablespoons cornstarch
1-1/4 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
TOPPING:
1 cup sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 cup assorted fresh fruit

Steps:

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Nutrition Facts : Calories 380 calories, Fat 22g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 151mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

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