Banana Cheesecake

Name: Banana Cheesecake
Total time: 70 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons melted unsalted butter; ¼ cup chopped pecans (pulsed in a food processor to finely chop); ½ cup granulated sugar (+ 3 tablespoons granulated sugar, divided use); 2 (8 ounce each) block cream cheese; 1 cup cottage cheese; 3 large eggs; 2 tablespoons cornstarch; 3 large bananas (ripe); caramel sauce (store bought or homemade); toasted pecans; whipped cream ( or whipped topping)

WOW! This is the best way yet I’ve found to use up ripe bananas!

⏱️ 70 min 🔪 Prep: 10 min 🔥 Cook: 60 min 📊 Medium ⭐ 4.8 (14) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 cup graham cracker crumbs
4 tablespoons melted unsalted butter
¼ cup chopped pecans (pulsed in a food processor to finely chop)
½ cup granulated sugar (+ 3 tablespoons granulated sugar, divided use)
2 (8 ounce each) block cream cheese
1 cup cottage cheese
3 large eggs
2 tablespoons cornstarch
3 large bananas (ripe)
caramel sauce (store bought or homemade)
toasted pecans
whipped cream ( or whipped topping)

Steps

Preheat oven to 325°F. In a small bowl combine graham crumbs, butter, 3 tablespoons of sugar and pecans. Press into a 9" springform pan. Bake 8 minutes. Remove from oven and turn temperature up to 425°F.
Meanwhile, blend together bananas, cottage cheese, eggs, sugar and corn starch. Place cream cheese in a mixer on medium speed, beat until fluffy. Add in banana mixture and mix until combined. Pour over prepared crust. Bake at 425°F for 15 minutes.
Reduce heat to 200°F and bake an additional 60-70 minutes or just until set. Remove from oven and run a knife around the edge of the cake. Let cool at room temperature for 45 minutes and then refrigerate 4 hours or overnight.