banana cream cheesecake...

Lover of Banana's?
Lover of Cheesecake?

Then this is for you my friend.


Creamy, dreamy... Moist, marvelous.



A cinch to make.
Promise.

Surprise someone.

*Banana Cream Cheesecake*

Crust...
1 1/4 cups graham cracker crumbs... reserving 1/4 cup for topping.
1 1/4 cups Nilla Wafer crumbs... reserving 1/4 cup for topping.
8 tablespoons (1 stick) butter, melted
1/2 cup sugar
1 1/2 teaspoon ground cinnamon
Cake...
1 pound (2 8oz packages)
3/4 cup sugar
2 teaspoons lemon juice
4 large eggs
1 cup sour cream
1 1/2 cup mashed banana's (about 3 medium size banana's)

~Preheat oven to 350 degrees.
~Mix the graham cracker and Nilla Wafer crumbs with the
melted butter, sugar and cinnamon. Blend well.
~Press the crumb mixture onto the bottom and partly
up the sides of a 9 inch springform pan.
~In a large bowl beat together the cream cheese, sugar and lemon juice.
~Add the eggs, one at a time, beating thoroughly after each.
~Stir in the sour cream and the mashed bananas and blend well.
~Pour the mixture into the prepared crust and bake for 1 hour.
~Cool in the oven, with the door propped open, until the cake is at room temperature.
~Chill in fridge until ready to serve.
~Top with leftover graham cracker and Nilla Wafer crumbs for serving.

Now... slice yourself a piece... turn off your phone...
log off facebook... hide out in the bathroom if you have to...
take a bite... try not to faint...
enjoy your slice of heaven... don't tell your thighs.

Your partner in cellulite crime forever,
rolo