Butterscotch Banana Cheesecake |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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Such a different flavor for a cheesecake but so delicious - Ingredients:
3/4 cup pecan halves |
17 honey maid graham wafers |
1/4 cup brown sugar |
1/3 cup butter, melted |
1 (113 g) package jell-o butterscotch cooked pudding and pie filling (6 serving size) |
1/4 cup brown sugar |
1/2 cup milk |
2 (250 g) packages philadelphia brick cream cheese, softened |
3 eggs |
1/2 cup mashed ripe banana |
2 teaspoons vanilla extract |
1 cup sour cream |
2 tablespoons icing sugar |
Directions:
1. Set aside 12 pecans for grnish. Finely crush remaining nuts with graham wafers. Combine with sugar and butter. Press evenly over bottom and part way up sides of a 9-inch springform pan.
2. Bake in 350F oven for 8-10 minutes until set. Combine pudding mix and brown sugar in saucepan. Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened. Allow to cool. Beat cream cheese umtil light and fluffy. Add eggs, beating after each addition. Stir in bananas, vanilla and cooled pudding. Center springform pan on a large square piece, about 14-inch , of foil. Press foil against sides of pan. Set pan in large pan.
3. Pour filling into springform pan. Pour hot water into large pan to come 1-inch up sides of springform pan. Bake in 350F oven for 75 minutes until set but slightly jiggly in center. Turn oven off and let cool in oven in water bath wirh oven door closed for 1 hour. Remove springform pan from water bath. Remove foil and let cake cool completely on cooling rack.
4. Spread sour cream topping evenly over top. Garnish with reserved pecans and banana slices - if desired.
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