Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1 cup mashed very ripe bananas (2 medium)
(see my tips below)
DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Press sugar cookie dough in bottom of baking dish. Bake 10 to 15 minutes or until lightly set. Cool completely, about 15 minutes.
2: In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in mashed bananas.
3: Pour over cooled crust. Bake about 30 minutes or until outer edges of cheesecake are set. Cool completely, about 15 minutes, then refrigerate 30 minutes before cutting.
Darlene’s Tips: You can totally add some chopped walnuts to this recipe, or any nuts you want. You could also try peanut butter cookie dough. I bet that would taste delish with the banana flavor!
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