Banana Pudding Cheesecake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Serve this banana, sour cream and vanilla wafer classic cheesecake with warm caramel sauce, but whipped cream would be nice too. Gracious Country Inns & Favorite Recipes. Ingredients:
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 |
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: Combine crumbs, hazelnuts and sugar in a food processor.
2. Process until nuts are crumbed.
3. Stir in melted butter.
4. Press mixture into a 9-inch springform pan covering the bottom and side of the pan.
5. Brown in a 350 degree oven for 5 minutes.
6. FOR THE GANACHE: Bring cream to a simmer pour over chocolate and stir until melted together.
7. Pour ganache into bottom of browned crust.
8. Spread evenly.
9. Place in refrigerator until set.
10. FOR THE FILLING: Combine sour cream, cream cheese, and sugar in mixer.
11. Cream until smooth.
12. Add eggs and yolks one at a time.
13. Add vanilla and liqueurs.
14. Add 1 1/2 cups banana puree mixture.
15. Pour filling mixture into chilled crust.
16. Put dollops of banana puree on top of fill and then swirl with a wooden skewer or a thin knife.
17. Wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.
18. Bake at 350°F degrees in a hot water bath for 1 hour.
19. Turn off oven and let sit for 1 hour.
20. Remove from oven, cool to room temperature then refrigerate for at least 3 hours.
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