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You are here: Home / taste / Dine In / Banana Pudding Cheesecake

Dine In taste

Banana Pudding Cheesecake

Lately each time I look in the fruit bowl I  notice that my bananas are starting to turn a bit, which is PERFECT for baking this absolutely delicious Banana Pudding Cheesecake. It’s a tad unexpected and a whole lot of decadence.

Banana Pudding Cheesecake

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.

Yield: Makes 10 to 12 servings
Total time: 11 Hours, 10 Minutes

This recipe comes via my association with  Southern Living magazine


13 Comments

About Zipporah Sandler

Zipporah Sandler AKA Zippy is a lifestyle and travel specialist who after living everywhere from Providence to Paris found herself suddenly residing in South Florida (something she swore she’d never do).

Whether it be San Pellegrino water or Louis Roderer Cristal, Zippy suggests that you keep your life sparkling and your glass full.

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Comments

  1. Crystal @ Simply Being Mommy says

    March 2, 2012 at 8:01 pm

    Um, yes please. I’ll take a slice…or two.

  2. Liz @ A Nut in a Nutshell says

    March 2, 2012 at 8:27 pm

    OH my word! That looks just delicious!

  3. Amy says

    March 2, 2012 at 9:53 pm

    Oh that sounds so yummy!

  4. Tricia Nightowlmama says

    March 3, 2012 at 2:05 am

    Nothing like licking the screen and wishing I was tasting that yummy dessert

  5. Maureen @ Wisconsin Mommy says

    March 3, 2012 at 8:39 am

    What a great way to use up older bananas!!

  6. Amy says

    March 3, 2012 at 11:16 am

    Um, yum!

  7. Dee @ Cocktails with Mom says

    March 3, 2012 at 1:56 pm

    Yummy.

  8. Brandy says

    March 3, 2012 at 2:55 pm

    This sounds and looks delicious! My kids LOVE Banana’s so I think this would def be a hit in my house, thank you for sharing!

  9. Courtney says

    March 3, 2012 at 6:05 pm

    Mmm looks delish!

  10. HilLesha says

    March 3, 2012 at 8:17 pm

    Looks scrumptious!

  11. Anne - Mommy Has to Work says

    March 3, 2012 at 9:33 pm

    My hubby love banana pudding and loves cheesecake! Awesome!

  12. Lolo says

    March 4, 2012 at 6:33 pm

    Oh my goodness. That looks amazing!

  13. Penelope (NYC Mom Blogger) says

    March 5, 2012 at 8:02 am

    Wow, it looks incredible!

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