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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Banana Pudding Cheesecake

Two favorite desserts are blended into one sensational Banana Pudding Cheesecake.

Southern Living MARCH 2012

  • Yield: Makes 10 to 12 servings
  • Hands-on:45 Minutes
  • Total:11 Hours, 10 Minutes

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

Preparation

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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Banana Pudding Cheesecake recipe

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