Reviewed: May 14, 2012

The secret to the caramel sauce: I have made caramel sauce like this more times than I can count, but the secret is to only use one SMALL can (5 ounces) of evaporated milk rather than a large 12 ounce can. 5 ounces of milk will make the perfect caramel sauce without having to cook the sauce forever to thicken it up.

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chr1ssy

Reviewed: Oct. 15, 2011

Huge hit!

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mkm620

Reviewed: Aug. 1, 2011

I adjusted this just a bit by making a choc cookie crust instead which complimented the banana flavor. I added 2 cups of bananas also. Everyone loved it!

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confectionaddict

Reviewed: Apr. 25, 2011

I made this cheese cake for church Sunday. Got great reviews! Husband even said that it was good (also could tell the way he was eating his 2 pieces and scraping the plate for crumbs) and not too sweet. I added more bananas though, had about 2 cups of mashed banana; used banana extract instead of vanilla extract and added about 2 tablespoons of brown sugar with the white sugar. Also used jarred caramel sauce, very sparingly by sticking a fork in the caramel jar and then drizzling it over the cake using the prong ends of a fork; and layed on top of cake 1 cup of toasted almonds for good measure. Again got great feedback.. Definitely will be making this again, Lord's willing.

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Penny P

Reviewed: Apr. 19, 2011

We loved the cake! I messed up the caramel sauce (I think I used the wrong kind of caramel candies). But the flavor and consistency of the cake was yummy! PS I decided to change the graham to vanilla wafers, and I used a stick of butter instead of the recipes 1/3c.

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darcien1

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Reviewed: Mar. 19, 2011

Crust was crumbly and did not form at all. "Sauce" was not a sauce at all, it was like caramel flavored milk.

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michelecav

Reviewed: Mar. 1, 2011

Baking for 30 min in not enough time at all! Not sure how these others did it but mine was so runny. the cooked part was good, remined me of banana bread w/ cream cheese frosting. Not as good as it sounded or looked.

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ThisPiggyStayedHome

Reviewed: Feb. 16, 2011

Love this recipe! I especially love the banana flavor from mashed up bananas, and its easy. Yum!

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berrygooz

Reviewed: Dec. 30, 2010

This banana cheesecake is delicious as is and everyone at my work and home loves it. But I added a few things this last time and I also made mini cheesecakes instead of a whole, big one. I made the crust with chocolate graham crackers with a little less sugar (or you can use regular graham crackers and add cocoa power and some extra sugar). Then, I drizzled "Mrs. Richardson's" butterscotch caramel over it after it was done cooking. After the caramel I melted some bittersweet chocolate and drizzled it. Then for a little tartness, I put a dollop of whipped cream on the mini cheesecakes with a fourth of strawberry on top. Again, This recipe is delicious as is, but if you thought it was a little too sweet and looooove chocolate, the chocolate graham crackers and bittersweet drizzle are really amazing paired with the banana cheesecake.

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Dessert.Camel

Reviewed: Dec. 16, 2010

Love this recipe! Its my go to. Now I must say Im a terrible cook and sometimes can't be bothered with reading directions correctly. Due to that part of my charm I added the evap milk into the cheesecake mixture on accident. The result was TWO absolutely delicious, moist cheesecakes! I now make that mistake every time!

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