Banana Pudding Cheesecake

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.
INGREDIENTS:
Crust:
1 cup graham cracker crumbs
12 vanilla wafers
1 1/2 tablespoons sugar
1/4 cup melted salted butter
Filling:
3 bananas, diced
1 tablespoon brown sugar
2 tablespoons butter
2 (8-ounce) packages cream cheese, at room temperature
2 eggs
1 egg yolk
1/4-1/2 cup sour cream
3/4 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F.

For crust:
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.

For filling:
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.

Handy hint:
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!