Banana Olive Oil Lemon Cheesecake with Sundried Tomato Pesto Topping

this image was generated using AI technology

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 ripe bananas, mashed
• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1/2 cup sundried tomato pesto

Instructions:

1. Preheat oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press onto the bottom of the prepared pan and set aside.
3. In another bowl, beat mashed bananas, Norman's Kosher Cholov Yisroel Cream Cheese, sugar, olive oil, lemon juice, and vanilla extract together until smooth and creamy.
4. Add eggs one at a time, beating well after each addition. Pour mixture onto the crust in the pan.
5. Bake for 45-50 minutes or until the cheesecake is firm around the edges and slightly jiggly in the center.
6. Transfer the cheesecake to a wire rack and let cool completely. Once cooled, remove from the pan and place on a serving plate.
7. Spread sundried tomato pesto on top of the cheesecake.
8. Chill in the refrigerator for at least 2 hours before serving.
9. Enjoy your Banana Olive Oil Lemon Cheesecake with Sundried Tomato Pesto Topping!