Banana Pudding Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Two favorite desserts are blended into one sensational Banana Pudding Cheesecake. Ingredients:
1 1/2 cups finely crushed vanilla wafers |
1/2 cup chopped pecans |
1/4 cup butter, melted |
17 vanilla wafers |
2 large ripe bananas, diced |
1 tablespoon lemon juice |
2 tablespoons light brown sugar |
3 (8-oz.) packages cream cheese, softened |
1 cup granulated sugar |
3 large eggs |
2 teaspoons vanilla extract |
1/2 cup coarsely crushed vanilla wafers |
garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice |
Directions:
1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
3. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
4. Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.
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