SOUR CREAM BLUEBERRY BANANA CHEESECAKE
- Cooking Time: 40
- Servings: 7-10
- Preparation Time: 20
- 1 ½ cups quick-cooking oats
- ½ cup walnuts, finely chopped
- ½ cup packed brown sugar
- 8 tbsp. butter, melted
- 2 8 oz. cream cheese, softened
- 1 cup mashed ripe bananas
- 1 cup Greek yogurt, plain
- ½ cup granulated sugar
- 2 tsp. lemon juice
- 4 eggs
- Blueberry Sour Cream topping
- 1 cup sour cream
- 2/3 cup blueberries, fresh or frozen (thawed)
- 2 tbsp. sugar
- 1 tsp. vanilla extract
- Banana slices for garnish; optional
Preheat the oven to 350 degrees F.
Stir together the oats, nuts, brown sugar and butter until well combined. Press firmly into the bottom and up the sides of a 9-inch spring form pan. Bake for 10 minutes or until golden brown. Cool.
In a food processor cream the sugar and cream cheese. Add the mashed bananas, yogurt, and lemon juice until well blended. Add eggs one at a time, beating well after each addition. Pour into the crust. Bake for 40 minutes. While the cake is baking, prepare Blueberry sour cream topping.
Blueberry Sour Cream topping
In a food processor (or blender); mix together the sour cream, blueberries, sugar and vanilla until well blended. Remove the cheesecake from the oven (not before baked for 40 minutes) and top with the sour cream mixture. Return to the oven and bake for 10 minutes more. Cool slightly. Loosen the cake from the sides of the pan and remove the spring form. Cool the cake to room temperature. Refrigerate, covered, overnight. Garnish with banana slices before serving if desired.