Banana Cheesecake Tart with a Chocolate Graham Cracker Crust

If you have a few bananas that are “staring you down” and daring you to make something.  Try this... it makes a nice change from banana bread.

For the filling

2 8oz packages of cream cheese, softened

2 eggs

½ cup granulated sugar

1-½ cups mashed banana, about 3 medium

1-teaspoon vanilla

For the crust

2 cups chocolate graham cracker crumbs

4 tablespoons butter, melted

Equipment

10 inch round tart pan with a removable bottom

Preheat oven to 350°F.  Make the crust.  Stir butter and graham cracker crumbs together in a small bowl until moistened.  Press into bottom and up sides of pan.  Refrigerate until ready to use.

Beat cream cheese in a large bowl with an electric mixer until light and fluffy.  On low speed add eggs one at a time beating well after each addition.  Beat in the bananas and mix on low speed until well combined, then sugar.

Place prepared pan on a cookie sheet making it easier to transfer into oven. Pour filling into crust and bake until the edges are set and middle is slightly wobbly about ½ hour.  Cool on wire rack then refrigerate for 4 hours.

It’s All Delicious Notes:  If I had whipping cream, I would have piped rosettes on the top…but as this clearing the coffers I was not about to add anything I didn’t have already in situ.  The same goes for banana liqueur; if I had it I would have added a tablespoon or more to the filling.

Comments

[Luke]

Mum this was the most delicious cake I have ever had. I've had a few different kinds of cheesecake before but the banana cheesecake was honestly the best!