½cupmashed bananaapproximately 1 large, or 2 small bananas
optional garnishes: swirl of whipped cream, slice of banana, mini nilla wafer cookie
Instructions
Preheat the oven to 325 degrees F. Put liners into 18 medium muffin cups.
In a small bowl mix together the vanilla wafer crumbs and melted butter.
Spoon a heaping Tablespoon of this crumb mixture into each muffin cup. Then pack the crusts down well. Bake the crusts for 5 minutes, then remove from the oven and allow to cool.
While the wafer crusts are baking, blend cream cheese with granulated sugar.
Beat in eggs, vanilla, and mashed bananas. Try not to overmix.
Place about 3 Tablespoons of filling into each muffin cup, on top of the cookie crust. You can fill them almost to the top because they don't rise much. Just make sure to leave a little room to easily peel the muffin liner off.
Bake at 325 degrees F for 20 minutes. Then turn off the heat, prop the door open, and leave the cheesecakes in the oven for another 10 minutes.
After removing from the oven, allow to cool at room temperature for at least ½ an hour, then move them to the refrigerator to completely cool (for at least an hour).
Top with an optional garnish of whipped cream, banana slices, and mini nilla wafers.
Notes
These can be frozen for up to 6 months. See my tips above on ow exactly to do this.
You can make 12 of these using 3 Tbs of the filling and discarding the rest, if desired.
Top with whipped topping, banana slices and vanilla wafers.
Graham cracker crumbs or even Golden Oreo cookies can be used as the crust in place of the vanilla wafers.