Banana Pudding Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 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 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup coarsely crushed vanilla wafer
• sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Recipe

• 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.