(Easy cheesecake is bursting with the flavors of banana and walnuts. It is simple enough to make your own chocolate cookie crust, but feel free to use a pre-made crust if you wish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 cup chocolate cookie crumbs
- 1/4 cup butter, melted
- 16 ounces (2 large blocks) cream cheese, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup chopped walnuts, divided use
- 1/3 cup semi-sweet chocolate chips
- 1 Tablespoon butter
Preparation:
Preheat oven to 350 F.
Combine chocolate cookie crumbs and butter. Press into the bottom of a 9-inch pie plate. Bake for 10 minutes.
In a large bowl, beat cream cheese, sugar, bananas, and vanilla until smooth and creamy, about 3 minutes on medium speed. Beat in eggs, one at a time, until well-mixed after each addition. Fold in half of the walnuts.
Pour into the pre-baked crust. Sprinkle with remaining walnuts. Return to the oven and bake 30 to 40 minutes, until set but center is still slightly jiggly. Let cool.
Melt chocolate chips and butter in the microwave and whisk until combined. Pour into a ziptop bag, squeeze out the air, and seal. Snip a tiny corner from the bag and use it as a pastry bag to drizzle chocolate on the cheesecake.
Refrigerate at least 2 hours before serving.
Yield: 8 to 10 servings (1 cheesecake)
Combine chocolate cookie crumbs and butter. Press into the bottom of a 9-inch pie plate. Bake for 10 minutes.
In a large bowl, beat cream cheese, sugar, bananas, and vanilla until smooth and creamy, about 3 minutes on medium speed. Beat in eggs, one at a time, until well-mixed after each addition. Fold in half of the walnuts.
Pour into the pre-baked crust. Sprinkle with remaining walnuts. Return to the oven and bake 30 to 40 minutes, until set but center is still slightly jiggly. Let cool.
Melt chocolate chips and butter in the microwave and whisk until combined. Pour into a ziptop bag, squeeze out the air, and seal. Snip a tiny corner from the bag and use it as a pastry bag to drizzle chocolate on the cheesecake.
Refrigerate at least 2 hours before serving.
Yield: 8 to 10 servings (1 cheesecake)
