This is perhaps the most “Oh Em Gee” worthy mashup I’ve ever attempted, peeps.
I had fully intended to make (and photograph) these cuter than the dickens little banana ghosts (they’re coming later, I promise) – but, after I got banana number three cut in half, I realized that they were a wee bit too ripe to use.
Never fear – my cheesecake instincts kicked in and – voila – Banana Pudding Cheesecake became a creamy yummy reality.
I hope you love it as much as I do.
1 cup graham cracker crumbs
12 vanilla wafers
1 1/2 tablespoons sugar
1/4 cup melted salted butter
3 bananas, diced
1 tablespoon brown sugar
2 tablespoons butter
2 (8-ounce) packages cream cheese, at room temperature
1 egg yolk
1/4-1/2 cup sour cream
3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In medium bowl, combine crumbs and sugar. Add melted butter. Press down flat into a 6-inch springform pan. Stand vanilla wafers on edge around the sides of the crust (and against the sides of the springform pan). Set aside.
Melt two tablespoons of butter in a small saucepan, add brown sugar and stir to dissolve. Remove from heat and stir in the banana pieces. Set that aside as well.
Beat cream cheese until smooth. Add eggs, egg yolk, sour cream, sugar, flour and vanilla. Beat together until well combined. Fold in the banana/brown sugar mixture.
Pour into crust. Spread out evenly and bake for 1 hour.
Turn the oven off. Crack the oven door open, and let the cheesecake set in the oven for one more hour.
This is the aggravating part – put the cooled cheesecake in the fridge for at least six hours and preferably overnight. (I know, I know – I wanted to dive right in too, but trust me – it will be so worth waiting for).
At this point, I really toyed with making a simple meringue to spread over the top, but I didn’t want to have that precious cheesecake spend any more time in the oven than necessary.
I opted for plain whipped cream over the top, but my Rum/Cinnamon Whipped Cream would work great here as well.
Take a tea towel, soak it in hot water and set your springform pan on top of it for five minutes or so – that will loosen the crust and you can slide it right off of the bottom of the pan.
Next step – munch out!