Banana Pudding Cheesecake
3 cups vanilla wafer crumbs
1/4 cup blanched hazelnuts
1/2 cup sugar
1/2 cup melted butter
4 ounces bittersweet chocolate, chopped
4 ounces heavy cream
2 cups sour cream
1 lb cream cheese
1 1/4 cups sugar
2 egg yolks
2 teaspoons vanilla extract
1/4 cup banana liqueur
1 tablespoon Creme de Cacao
1/4 teaspoon salt
2 cups pureed ripe bananas, mixed with
3 tablespoons lemon juice
FOR THE CRUST:
Combine crumbs, hazelnuts and sugar in a food processor.
Process until nuts are crumbed.
Stir in melted butter.
Press mixture into a 9-inch springform pan covering the bottom and side of the pan.
Brown in a 350 degree oven for 5 minutes.
FOR THE GANACHE:
Bring cream to a simmer pour over chocolate and stir until melted together.
Pour ganache into bottom of browned crust.
Place in refrigerator until set.
FOR THE FILLING:
Combine sour cream, cream cheese, and sugar in mixer.
Cream until smooth.
Add eggs and yolks one at a time. Add vanilla and liqueurs.
Add 1 1/2 cups banana puree mixture.
Pour filling mixture into chilled crust.
Put dollops of banana puree on top of fill and then swirl with a wooden skewer or a thin knife. Wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.
Bake at 350°F degrees in a hot water bath for 1 hour.
Turn off oven and let sit for 1 hour.
Remove from oven, cool to room temperature then refrigerate for at least 3 hours.
Pairs Well With
Serve this banana, sour cream and vanilla wafer classic cheesecake with warm caramel sauce, but whipped cream would be nice too.