Banana Pudding Cheesecake

Two of our favorite desserts are cheesecake and banana pudding, so why not combine the two into an even better dessert!

Ingredients:

• 1 1/2 cups finely crushed vanilla wafers
• 1/2 cup finely chopped pecans
• 1/4 cup butter, melted
• 17 vanilla wafers
• 2 ripe bananas, diced
• 1 ripe banana, mashed
• 1 tablespoon lemon juice
• 2-3 tablespoons light brown sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• whipped cream and vanilla wafers for garnish

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
3. Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
4. In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
5. Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
6. Gradually add granulated sugar.
7. Add eggs, one at a time and stopping to scrape down sides of the bowl after each addition. Do not overbeat. Only beat until most of yellow disappears before adding next egg.
8. Beat in vanilla extract.
9. Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of the crust.
10. Bake for 45 to 55 minutes, until the center, is almost set. Jiggle the pan to check.
11. Turn oven off, open door about 6 inches and leave cheesecake in the oven to cool for about 1 hour.
12. Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
13. Garnish with whipped cream and vanilla wafers.

Recipe and photo inspiration from www.spicysouthernkitchen.com