Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 to 10 servings
- 1 cup chocolate cookie crumbs
- 1/4 cup butter, melted
- Cheesecake Filling:
- 1 medium ripe banana
- 1 teaspoon lemon juice
- 16 ounces (2 large blocks) cream cheese, at room temperature
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup chopped walnuts, divided use
- 1/3 cup semi-sweet chocolate chips
- 1 Tablespoon butter
For the Crust:
Combine chocolate cookie crumbs and butter. Press into the bottom of a 9-inch pie plate. Bake for 10 minutes.
For the Filling:
Mash the banana with the lemon juice. (This will not only add a bit of tang, but also keep the banana from darkening.) Set aside.
In a large bowl, beat cream cheese, sugar, mashed 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)
Banana Nut Cheesecake Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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