Banana Pudding Cheesecake

Banana Pudding Cheesecake starts off with a vanilla wafer crust – because it’s not banana pudding without nilla wafers  🙂 . Just  to make sure there’s enough Nilla Wafer goodness a ring of whole vanilla wafers is placed along the circumference of the springform pan. If you wanted even more vanilla wafers in your Banana Pudding Cheesecake, you could also do a layer of them in the middle of the filling.

Banana Pudding Cheesecake
Banana Pudding Cheesecake is a combo of 2 of my favourite desserts! A vanilla wafer crust with a creamy banana filling makes a delicious southern-style cheesecake.
Ingredients:
1 1/2 cups finely overwhelmed vanilla wafers
1/2 cup finely chopped pecans
1/4 cup Challenge butter , melted
17 vanilla wafers
2 ripe bananas, diced
1 ripe banana, mashed
1 tablespoon lemon juice
2-3 tablespoons pale brown sugar
3 (8-ounce) applications Challenge cream cheese , softened
1 cup granulated sugar
3 broad eggs
2 teaspoons vanilla extract
whipped cream and vanilla wafers for garnish

 Instructions:
Preheat oven to 350 degrees.
In a medium bowl, stir collectively overwhelmed vanilla wafers, chopped pecans, and melted butter. Press into backside of a greased 9-inch springform pan.
Stand 17 vanilla wafers round part of pan with rounded facets dealing with outward. Press them gently into the crust.
In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, utilizing 2 tablespoons in case your bananas are tremendous ripe and 3 tablespoons in the event that they're medium ripe. Cook over medium warmth till brown sugar dissolves, about 1 minute. Remove from heat.

 Using an electrical mixer, beat cream cheese at medium velocity till smooth, about 3 minutes.
Gradually upload granulated sugar.
Add eggs, one at a time and stopping to scrape down facets of bowl after every addition. Do now not over beat. Only beat till most of yellow disappears earlier than including subsequent egg.
Beat in vanilla extract.
Stir banana combination in till frivolously mixed. Pour batter into springform pan on ideal of crust.
Bake for 45 to 55 minutes, till middle is virtually set. Jiggle the pan to check.
Turn oven off, open door about 6 inches and depart cheesecake in oven to cool for about 1 hour.
Remove cheesecake to counter to cool for one other 30 minutes. Cover with plastic wrap and refrigerate for 8 hours earlier than serving.
Garnish with whipped cream and vanilla wafers.
Recipe Notes
If you are a vast fan of vanilla wafers, attempt including 1/2 cup coarsely chopped vanailla wafers to the batter.
You can depart the pecans out of the crust in case you wish. Add perhaps 1/4 cup extra vanilla wafer crumbs.

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