Community Blog

From URICK CONCESSIONS

Crust
o    Graham cracker crust
Filling
o    2 lbs cream cheese, room temperature
o     1 1/4 cups sugar
o    2 tablespoons cornstarch
o     3 large egg
o     2 cups pureed banana (about 4 bananas)
o    1 cup regular sour cream or low-fat sour cream
o    1 1/2 tablespoons fresh lemon juice
o    1 teaspoon vanilla extract
o    1 tablespoon ground cinnamon
o    1 pinch salt

Directions
1. Position rack in center of oven and preheat oven to 350 degrees F.
2. Press graham cracker crust mix onto bottom of prepared pan. (9x11 baking dish)
3. Using electric mixer beat cream cheese in large bowl until smooth.
4. Gradually beat in sugar.
5. Beat in cornstarch.
6. Add eggs, one at a time, beating until just blended after each addition.
7. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt.
8. Beat just until combined.
9. Transfer filling to crust-lined pan.
10. Bake until center of cake is just set, about 1 hour 15 minutes.
11. Remove cake from oven.
12. Refrigerate cake until well chilled.
13. Cut cake into 1” x 1” pieces
14. Drizzle with caramel sauce
15. Roll in crushed Nilla Wafers
16. For best results freeze overnight
17. Deep fry in 375 degree oil for 4 minutes
18. Serve with vanilla ice cream & caramel sauce