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Banana Pudding Cheesecake


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Why I Love This Recipe

Serve this banana, sour cream and vanilla wafer classic cheesecake with warm caramel sauce, but whipped cream would be nice too.


Ingredients You'll Need

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

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.


Spread evenly.


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.


Serves 12


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