Banana Pudding Cheesecake

I am a big fan of my mom's banana pudding recipe, so when I came 

across this cheesecake recipe, I knew I had to try it.

I made it for Easter Sunday. IT IS TERRIFIC!

I loved the flavor and it does taste just like banana pudding.

When you take a bite, the flavor is like "Bam" in your mouth. Corny, I 

know, but I don't know how else to explain it.

It's a definite "must try".

Linked with:

Weekend Potluck

Meal Plan Monday

Banana Pudding Cheese Cake

1 1/2 cups finely crushed vanilla wafers

1/2 cup chopped pecans

1/4 cup butter, melted

16 vanilla wafers

2 large ripe bananas, diced

1 tablespoon lime juice

2 tablespoons dark brown sugar

3 (8-oz.) packages cream cheese, softened 

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1/2 cup coarsely crushed vanilla wafers

Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lime juice

Preheat oven to 350°. 

Crush vanilla wafers in a food processor, add chopped nuts and melted butter; process until combined. Press mixture onto bottom and slightly up sides of a greased and floured 8-inch springform pan (can use 9-inch). Stand 16 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Combine bananas and lime juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Bake at 350° for 40 to 50 minutes or until center is almost set. Turn off oven and leave the oven door ajar, and let the cheesecake cool for 20-25 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen and remove side of springform pan. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

Slightly adapted from Southern Living magazine.