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- 1-1/2 cups (4 oz) graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter room temperature
- 2 Tbsp butter
- 2-1/2 cups sliced bananas 1/4-inch thick
- 1/4 cup sugar
- 1-1/2 Tbsp fresh lemon juice
- 1 tsp pumpkin pie spice
- 1 9-inch graham cracker pie crust
- 2 pkgs (8 oz each) cream cheese room temperature
- 6 large eggs room temperature
- 1 cup sugar
- 1-1/2 Tbsp fresh lemon juice
- 1-1/2 tsp vanilla
- 1/3 cup all purpose flour
Ingredients
Graham Cracker Crust
Banana Layer
Cream Cheese Layer
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- Pre-heat oven to 350 degrees. Mix graham cracker crumbs and sugar in a medium bowl. Add butter; mix until thoroughly blended. Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate. Bake in oven until center is firm to the touch and edge is lightly browned, 8–10 minutes. Cool completely on wire rack.
- Pre-heat oven to 350 degrees. Heat butter in large nonstick skillet over medium heat. Add bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. Add sugar, lemon juice, and pie spice. Cook, stirring gently, until mixture thickens, approx. 1 to 1-1/2 minutes. Spread evenly in bottom of cooled crumb crust.
- Combine cream cheese, eggs, sugar, lemon juice, and vanilla in mixing bowl. Beat on high speed until well blended. Reduce speed to low. Beat in flour just until blended and no streaks of flour remain. Pour over banana mixture.
- Carefully place pie on rack in center of oven. Bake until knife inserted midway between center and edge of pie comes out clean, 40–45 minutes.
- Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.
Cooks Tips: Garnish this creamy pie with sliced bananas and caramel drizzle. To avoid lumps in the batter, take cream cheese out of refrigerator ahead of time, allowing it time to come to room temperature. In a pinch you can soften it in the microwave for a few seconds, but don’t overheat it. Using eggs that are room-temperature prevents the fat in the cream cheese from re-hardening and making the batter look curdled or lumpy. Like other baked custards, cheesecake should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Cheesecake will continue to “cook” after it’s removed, and center will firm up as it cools. For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel or rinse knife under warm water after each cut. Refrigerate any leftover pie promptly.
Recipe and photo courtesy of the American Egg Board.