Banana Pudding Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3 cups vanilla wafer crumbs
• 1/4 cup blanched hazelnuts
• 1/2 cup sugar
• 1/2 cup melted butter
• 4 ounces bittersweet chocolate, chopped
• 4 ounces heavy cream
• 2 cups sour cream
• 1 lb cream cheese
• 1 1/4 cups sugar
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1/4 cup banana liqueur
• 1 tablespoon creme de cacao
• 1/4 teaspoon salt
• 2 cups pureed ripe bananas, mixed with
• 3 tablespoons lemon juice

Recipe

• 1 for the crust: combine crumbs, hazelnuts and sugar in a food processor.
• 2 process until nuts are crumbed.
• 3 stir in melted butter.
• 4 press mixture into a 9-inch springform pan covering the bottom and side of the pan.
• 5 brown in a 350 degree oven for 5 minutes.
• 6 for the ganache: bring cream to a simmer pour over chocolate and stir until melted together.
• 7 pour ganache into bottom of browned crust.
• 8 spread evenly.
• 9 place in refrigerator until set.
• 10 for the filling: combine sour cream, cream cheese, and sugar in mixer.
• 11 cream until smooth.
• 12 add eggs and yolks one at a time.
• 13 add vanilla and liqueurs.
• 14 add 1 1/2 cups banana puree mixture.
• 15 pour filling mixture into chilled crust.
• 16 put dollops of banana puree on top of fill and then swirl with a wooden skewer or a thin knife.
• 17 wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.
• 18 bake at 350°f degrees in a hot water bath for 1 hour.
• 19 turn off oven and let sit for 1 hour.
• 20 remove from oven, cool to room temperature then refrigerate for at least 3 hours.