Banana pudding cheesecake combines two of the most-loved desserts.
This season, try your hand at this reader-favoritebanana puddingcheesecake.
Garnish fresh before serving.
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Thaw in the refrigerator overnight before garnishing and serving.
Stir together finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended.
Grease and flour a 9-inch springform pan and press mixture onto bottom of pan.
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Cool completely on a wire rack (about 30 minutes).
Combine sugar and bananas:
Combine lemon juice and bananas in a small saucepan.
Stir in brown sugar.
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Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved.
Gradually add granulated sugar, beating until blended.
Add eggs, one at a time.
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Beat until yellow disappears after each addition.
Beat in vanilla, and gently stir banana mixture into cream cheese mixture.
Pour batter into crust.
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Bake cheesecake:
Bake at 350F 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.
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Cool completely on a wire rack (about 1 hour).
Chill cheesecake:
Cover and chill for 8 hours.
Garnish with whipped cream, wafers, and sliced bananas before serving.
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A big reason that cracks happen is quick changes in temperature.
Be sure to cool your cheesecake at room temperature before chilling.
Credit:Dotdash Meredith Food Studios
Credit:Dotdash Meredith Food Studios
Credit:Dotdash Meredith Food Studios
