Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
this turned out AMAZING!!! I had people fawning over it at the party, it was delicious. I made a few substitutions based on reviews: my convection oven cooks pretty hot, so I only cooked the crust at 325 for 5 min, and the cake at 350 as specified. My meringue only took 4 minutes and was almost a little overcooked. I did add the cream of tartar to the meringue and had no problem. This was super creamy, and really just perfect! Oh, and I didn't have over-ripe bananas, only "just ripe" ones, so I added an extra banana and mashed them and there was no loss of flavor. Definitely will repeat... often :)
I would suggest...baking and completely chilling the cheesecake. Do the meringue closer to time to serve it. Meringue breaks down rather quickly, starting to weep and gets chewy. The only thing I'd change about it.
Excellent, excellent, excellent!!! I followed the recipe exactly. I didn't think it would actually taste like banana pudding because there is only a little sauce. However after it was done and had chilled I was surprised how much it tastes EXACTLY like banana pudding. My family LOVED it. I will definitely be making again.
this is an absolutely amazing recipe. i am the in house baker at a local restaurant and i can't wait to bring this to work with me tomorrow. it is sure to wow all my co workers. the only thing i would do differently is double the cheesecake filling and the banana mixture. there is nothing wrong with the recipe as written i just like the look of a tall cheesecake. this is one of those recipes that people will remember you by. you'll be the person at the party who made that banana pie cheesecake thing, lol, and thats okay by me at least you'll be remembered fondly.
Anything from this Southern Living Cookbook is a winner. This cheesecake rivals anything from the Cheesecake Factory. Banana Pudding AND Cheesecake is dessert bliss!! The only bit of advice is to not cook the wafer/walnut mixture too long. The burnt taste can slightly ruin the taste of the bananas and cheesecake. I believe I overcooked the crust.
Absolutely delicious very easy to prepare! Made this for Easter dessert and my family loved it. I used pecans instead of walnuts for the crust and left out the coffee liqueur as I could not find it in my area. The cheesecake really tastes like banana pudding. I thought the meringe added a lovely finish. I will definitely be making this again and taking to my coworkers soon!
This is THE BEST cheesecake! I have a banana cream cheesecake recipe from cheesecake factory that WAS my go-to recipe, but this is far better! This cheesecake has a bold banana flavor, which I loved. Instead of walnuts, I used pecans in the crust, and that was delicious. The nuts add a great flavor to the crust. I was a bit worried about the meringue because I have never made it before, but it turned out PERFECTLY!! The cheesecake looked exactly like the picture. The only problem I had was that it took far longer to cook than the recipe called for. My cheesecake took about an hour or longer to set up, rather than the 35 minutes it states. The recipe was extremely easy. I will most definitely make this again. If you want a show-stopper that will get rave reviews, make this cheesecake. It is SPECTACULAR!!!
Do not make meringues that have less than 2 tablespoons of sugar per egg white. If you use any less, the foam will not set and the meringue will shrink.
To keep meringue from falling you can Add 1/8 teaspoon cream of tartar for each egg white you are using. Stir lightly to mix it in. Start beating and when it reaches a nice, soft, fluffy stage (the meringue bends like a bird's beak when beaters are lifted), begin adding the sugar. Use two tablespoons sugar for each egg white to make a soft meringue.
The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam. When separating eggs, if a speck of egg yolk falls into the egg whites, lift it out with an empty eggshell half. Do not try to fish it out with your fingers; the oil on your skin will prevent the egg whites from expanding.
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