BANANA CHEESECAKE

We love banana pudding, and we love cheesecake so I thought this would be a no-brainer.  It isn’t a very sweet cheesecake so I definitely encourage you to top it with sweetened whip cream and fresh bananas, but it was definitely tasty.  The vanilla wafer crust is especially yummy with the bananas.  I have another recipe for one that I might try next time, but in the meantime this one is worth the calories -- especially if you can't decide whether you want to make banana pudding or cheesecake!

1-1/2 c. vanilla wafer cookies, finely crushed

6 TB melted unsalted butter
¼ c. sugar
1 t. cinnamon
2 – 8 oz. pkg. cream cheese, room temperature
¾ c. sugar
2 t. fresh lemon juice
4 lg. eggs
1 c. sour cream
1 t. banana extract
1 t. vanilla extract
1 c. mashed very ripe bananas (about 3)
1 banana, sliced
Sweetened whipped cream

Preheat the oven to 350 degrees.  Butter a 9” round springform pan.  Wrap the bottom in foil to prevent leakage.

In a medium bowl, stir together the crumbs with the butter, sugar, and cinnamon.  Press the mixture evenly over the bottom and partially up the sides of the prepared pan.  Bake for about 10 minutes or until golden brown.  Let the crust cool on a wire rack.

In the bowl of an electric mixer combine the cream cheese, sugar and lemon juice and beat until smooth, scraping down the sides as necessary.  Add the eggs, one at a time, beating well after each addition.  However, don’t overbeat it because it puts too much air in it and makes it crack when baking!  Scrape down the sides of the bowl and stir in the sour cream, both extracts, and mashed bananas.  Pour the mixture into the prepared crust.  Bake for 1 hour or until the center is set and firm.  Turn off the oven and open the door.  Allow the cheesecake to cool to room temperature in the oven.  Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Top each slice with a dollop of whipped cream and garnish with banana slices.