Banana Pudding Cheesecake

This was my very first time making a cheesecake. Turned out GREAT!! I forgot to add the vanilla extract, but it didn't seem to make a difference. The next time I think I will mash the bananas intead of dicing them as one other reviewer stated. I will also not pre-bake the vanilla wafer crust as it turned out a little overdone. DEFINITELY looking forward to making this again & again.

You can increase the flavor of bananas in a dessert by roasting them first before adding to the dessert.  This also means that you don't have to wait until they are fully ripe.  To roast bananas, adjust oven rack to upper-middle position and heat oven to 325°F. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.  Proceed with your recipe as usual.  

and another step I left out was I did not bake the crust before baking. I felt that the wafers were already done and if you bake it any longer it's going to probably try it out. It turned out perfect

I have made this twice and both times it was a big hit! The first time I followed the recipe to the letter and found the banana pudding flavor too light. The second go round I added another diced banana and that made a world of difference. I also made homemade whipped topping and sliced bananas for garnish. Next time I'm going to make a meringue and use a torch to get that golden color. Wish me luck.

This cheesecake is delicious and easy to make. For the best flavor, make sure your your bananas are very ripe.

I made this cheesecake pretty much as directed and it turned out creamy and rich, although not the prettiest cheesecake I've ever made. The family seemed to enjoy it and it disappeared quickly. Next time, however, I plan to leave out the lemon juice or cut it back to half the amount and increase the brown sugar a little. I could taste the lemon juice (as could others) and found I didn't like that bit of tang and that the juice really wasn't necessary to prevent the bananas from turning brown. I'd also mash the bananas instead of dicing them since, personally, I didn't really care for the texture of the diced fruit in the creamy cake. Also, even though I used 3 ripe bananas (a MUST) I didn't notice much banana flavor. Next time I will make sure the bananas are even riper....almost black...to get the most out of the flavor. The only thing I did differently was that I added a TBSP of cornstarch to the batter (no flavor change) to help stop cracking (totally worked) and set the (foil-covered bottom) springform pan into a water bath for the baking of the cheesecake. For simple convenience I used ReddiWhip for the top but next time I'd either make my own whipped cream or perhaps use Cool Whip creamy. I think I'd like the texture better.

I made this using splenda baking blends (white and brown).  Turned out beautifully.  I also found another recipe for banana whipped cream and it made the taste fabulous! 

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I made this today in hopes of having it for Easter. The banana flavor is delicious next time I plan to mix in other ingredients. My crust burned and no I did not over bake. Followed the recipe as stated. Next time I will use graham cracker crust. This recipe has great flavor & I will make again. :>)

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