This is my most requested dessert recipe. The trick for using banana is to either use baby food or to puree the banana in a food processor or blender until it is completely smooth. This recipe makes two 8" cheesecakes.

Crust

  • 1 cup rolled oats
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 2 Tbsp. sugar free grated coconut
  • 2 Tbsp. vanilla
  • 2 Tbsp. cinnamon
  • 6 Tbsp. butter

Directions

Toast all ingredients, except butter, at 350 degrees in a pan for about 15-20 minutes until golden. Process the mixture in a blender or food processor until finely chopped. Separate into two 8" pans. Add 3 tablespoons of melted butter to each pan and mix well. Press into pan to form crust.

Filling:

  • 3 (8oz.) packages of cream cheese (the block type)
  • 1 jar banana baby food (or 1/2 cup of mashed fresh banana)
  • 4 eggs
  • 1 teaspoon vanilla

Soften cream cheese. Whip cream cheese with beaters until smooth. Add eggs and banana and vanilla. Beat well until smooth and creamy. Pour cheese mixture in crust-lined pans, dividing the cheese equally. Bake at 375 degrees for 30 minutes.

Topping:

  • 1 pint sour cream
  • 2 teaspoons vanilla
  • 4 Tbsp. mashed banana (or 4 Tbsp. from banana baby food)

Stir sour cream, vanilla and banana together. Spread over baked cheese filling, again dividing the sour cream equally between the two pans. Bake at 375 degrees for 20 minutes.