Banana Cheesecake with Caramel Sauce and Walnuts


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By
Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup reduced fat vanilla wafer crumbs
2 tablespoons margarine, melted
2 pkgs. (8 oz each) reduced fat cream cheese
1 cup sugar
2 tablespoons cornstarch
2 eggs
1-1/2 cups mashed bananas
1 cup fat free sour cream
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 jar (12.25-ounce) caramel topping, warmed
1/4 cup coarsely chopped walnuts, toasted
2 bananas, sliced


Directions

Preheat the oven to 350 degrees. Coat a non-stick 9-inch springform pan with nonstick cooking spray. In small bowl, mix together the vanilla wafer crumbs and margarine and pat into the bottom and up sides of a 9-inch springform pan.


In another mixing bowl, beat together the cream cheese, sugar and cornstarch until creamy. Add eggs and egg white, one at a time, beating until blended after each addition. Add the mashed banana, sour cream,


cinnamon, lemon juice, and vanilla, mixing until combined. Transfer the filling to crust lined pan. Bake for 1 hour or until center of cake is just about set. Remove from oven and transfer the pan to a wire rack to cool


completely at room temperature. Refrigerate until well chilled. To serve, top the cheesecake with walnuts and slice bananas, and drizzle with caramel sauce.


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