Banana Sour Cream Cheesecake

Here’s a great option for using up over-ripe bananas.

Submitted by The Sensible Cook
AVERAGE RATING: 8 votes / 5 Stars
 

Crust

¾ cup flour

½ cup finely chopped pecans

2 Tbsp sugar

2 Tbsp brown sugar

1 ½ tsp vanilla extract

5 Tbsp butter, melted

Filling

2 packages (8 oz each) reduced fat cream cheese, softened

1 cup sugar

2 Tbsp cornstarch

1/8 tsp salt

2 eggs

2 egg whites

1 cup mashed ripe bananas

2 Tbsp lemon juice

1 cup fat free sour cream

1 ½ tsp vanilla extract

Topping

1 cup fat free sour cream

¼ cup sugar

½ tsp vanilla extract

Fresh fruit (optional)

 

Preheat oven to 350°. Combine the ingredients for the crust. Press onto the bottom of a greased 9 inch spring-form pan. Bake for 10 minutes.

 

In a large bowl, beat the cream cheese, sugar, cornstarch and salt until smooth. Add eggs. Beat until combined. Mix in sour cream, vanilla, lemon juice, and mashed bananas. Pour into crust. Bake for 50-60 minutes or until center is almost set. Let stand for 5 minutes.

 

Combine 1 cup sour cream, ¼ cup sugar and ½ tsp 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. Remove the sides of the pan and let continue to cool for 1 hour. Cover and refrigerate until chilled and ready to serve. Top servings with fresh fruit right before serving, if desired.  

 

12 servings, each serving has 339 calories, 16g fat, 43g carbohydrate, 8g protein, 1g fiber

 

 

 

 

 

 

 

 

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