Where are my banana pudding lovers at?! My Facebook fan Keisha from Detroit has the perfect Banana Pudding Cheesecake recipe for y’all!
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:
Preheat oven to 350 degrees. In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan. Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust. 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 add 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes. Gradually add granulated sugar. Add eggs, one at a time and stop to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg. Beat in vanilla extract. Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust. Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check. Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour. Chill in refrigerator between 6-8 hours.
Banana Whip Cream Ingredients:
1/2 Teaspoon of Banana Extract
1 cup of Heavy Whipping Cream
1/2 cup of Confectioners Sugar
1/8 tsp of yellow food Coloring
Banana Whip Cream Directions:
Combine all ingredients and beat using a electric mixer on high speed until stiff peaks appear around three minutes. Serve immediately or refrigerate.
Recipe by Keisha Windom-Johnson from Detroit.
Perfect Bake Time with Rushion McDonald
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