Banana Pudding Cheesecake

Ingredients:
1 1/2 cups finely crushed vanilla wafers (1 box of vanilla wafers will be sufficient for this entire recipe)
1/2 cup chopped pecans
1/4 cup butter, melted
17-20 vanilla wafers

3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract

3 large ripe bananas, diced
1 tablespoon lemon juice
3 tablespoons light brown sugar

1/2 cup coarsely crushed vanilla wafers

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

Directions:
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17-20 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).

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.

Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.  Gently stir into cream cheese mixture. Pour batter into prepared crust.

Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

Garnish with whipped cream, vanilla wafers, and a sliced banana – just before serving!

I originally found this recipe here!

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