WOW! This is the best way yet I’ve found to use up ripe bananas!
If you’ve never made cheesecake before, you should give it a try, it’s easy! This one is light and rich at the same time and oh so amazing! A couple of key tips for making cheesecakes to make note of:
- Recipes containing cottage cheese, mascarpone, Neufchatel etc will produce a lighter texture of cheesecake
- Do not over mix the batter
- Bake cheesecakes at a low temperature
- Run a knife along the edge immediately after removing from the oven to avoid cracking
- Cool on the counter first and then refrigerate 4hrs. or overnight before serving
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- 1 cup graham crumbs
- 4 tablespoons butter , melted
- ¼ cup crushed pecans
- 3 tablespoons sugar
- 16 oz cream cheese
- 1 cup cottage cheese
- 3 eggs
- ½ cup white sugar
- 2 tablespoons cornstarch
- 3 large ripe bananas
- Caramel Sauce (store bought or homemade)
- Toasted Pecans
- Whipped Cream or Whipped Topping
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)