Banana Pudding Cheesecake
by Karen Mussoline

URL Source:
Source: Southern Living March 2012
Course: Desserts
Cuisine: American
Food Group: Cheese
Serves: 8


1-1/2 cup(s) finely crushed vanilla wafers
1/2 cup(s) chopped pecans
1/4 cup(s) melted butter
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon(s) lemon juice
2 tablespoon(s) brown sugar
24 ounce cream cheese, softened
1 cup(s) sugar
3 large eggs
2 teaspoon(s) vanilla extract
1/2 coarsely crushed vanilla wafers


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.