Banana Cream Cheesecake

I need to start off by saying that we all (we all being me, Mandi, and Jenn) loved this cheesecake! If you sense a "but" coming on, you are correct. Its nothing bad, just one minor adjustment I would make for the next time around. I put a little over a cup of bananas into the cheesecake, and it was just a bit too much. We all agreed that the banana and cream cheese didn't balance each other out as well as it should. Just not enough of the cream cheese taste. So I have adjusted the amount in the recipe that I am going to post.

We all did, however, agree that the fluffiness created  by the whipping cream and one less egg than normal was a nice change from the normal dense, overly sweet cheesecake that we are all used to. Usually by the time I get to the last few bites of a piece cheesecake, I find myself struggling to make it through. I had no problem making it through one LARGE piece of this light and fluffy cheesecake. I hope that you enjoy this cheesecake as much as the three of us did!!

                YUMMY!!




Filling:

1/4 cup margarine, melted
4 (8 ounce) packages cream cheese
1cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract


Crust:

1 1/2 cups vanilla wafers
1/4 butter (softened)