Banana Cheesecake With Cookie Crumb Crust Recipes

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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

Categories     Other Desserts

Time 40m

Number Of Ingredients 6

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

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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