Banana Pudding Cheesecake
CATEGORIES
INGREDIENTS
  • CRUST
  • 3 cups vanilla wafer crumbs
  • 1/4 cup blanched hazelnuts
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • GANACHE
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces heavy cream
  • FILLING
  • 2 cups sour cream
  • 1 lb cream cheese
  • 1 1/4 cups sugar
  • 3 eggs
  • 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
DIRECTIONS
  1. FOR THE CRUST:
  2. Combine crumbs, hazelnuts and sugar in a food processor.
  3. Process until nuts are crumbed.
  4. Stir in melted butter.
  5. Press mixture into a 9-inch springform pan covering the bottom and side of the pan.
  6. Brown in a 350 degree oven for 5 minutes.
  7. FOR THE GANACHE:
  8. Bring cream to a simmer pour over chocolate and stir until melted together.
  9. Pour ganache into bottom of browned crust.
  10. Spread evenly.
  11. Place in refrigerator until set.
  12. FOR THE FILLING:
  13. Combine sour cream, cream cheese, and sugar in mixer.
  14. Cream until smooth.
  15. Add eggs and yolks one at a time. Add vanilla and liqueurs.
  16. Add 1 1/2 cups banana puree mixture.
  17. Pour filling mixture into chilled crust.
  18. 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.
  19. Bake at 350°F degrees in a hot water bath for 1 hour.
  20. Turn off oven and let sit for 1 hour.
  21. Remove from oven, cool to room temperature then refrigerate for at least 3 hours.
  22. Serves 12
RECIPE BACKSTORY
Serve this banana, sour cream and vanilla wafer classic cheesecake with warm caramel sauce, but whipped cream would be nice too.