Saturday night Ben and I went to my dad’s to celebrate an early Mother’s Day dinner with my stepmom and I insisted I would bring dessert. Normally on my quest for a dessert recipe I look for no less than a 4 star rating and tons of reviews. I stumbled upon this recipe for Banana Pudding Cheesecake that was rated 5-stars, but only 3 reviews…and I am so glad I took a chance! Everyone loved it.
It is a relatively basic cheesecake recipe with a vanilla wafer and walnut crust that is not difficult at all. I was a little worried it would taste like plain cheesecake with meringue on top and would lack the distinct banana flavoring. However, I was pleasantly surprised that this cheesecake did indeed taste like banana pudding…two of my very favorite desserts. This recipe will be added to the Stafford’s 5 Star Recipe Book and will probably be one of my best-no-fail dessert recipes for the future!
Uptown Banana Pudding Cheesecake (Southern Living)
- 1 1/2 cups finely crushed vanilla wafers
- 1/4 cup chopped walnuts, toasted
- 1/4 cup butter, melted
- 2 large ripe bananas, diced
- 1 tablespoon lemon juice
- 2 tablespoons light brown sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon coffee liqueur
- 2 teaspoons vanilla extract
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.