Banana Pudding Cheesecake
This recipe serves 12. Watching your figure? This vegetarian recipe has 503 calories, 7g of protein, and 33g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes about 11 hour and 10 minutes. Head to the store and pick up brown sugar, butter, vanillan extract, and a few other things to make it today.
Instructions
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).
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.
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.
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.