Banana Pudding Cheesecake recipe

1 1/2 cups finely ground vanilla wafers

1/2 cup finely chopped pecans

1/4 cup Challenge butter, melted

17 vanilla wafers

2 ripe bananas, diced

1 ripe banana, mashed

1 tablespoon lemon juice

2-3 tablespoons light brown sugar

3 packages (8 ounces) Challenge cream cheese, softened

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

whipped cream and vanilla patties for topping
Preheat oven to 350 degrees.

In a medium bowl, combine crushed vanilla wafers, chopped pecans and melted butter.
Press into the bottom of a grease springform pan.
Place 17 vanilla wafers around the edge of the pan, rounded sides facing out.
Press them gently into the crust.

In a small saucepan, combine bananas (diced and mashed) and lemon juice. Stir in the brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe.
put over medium heat until brown sugar dissolves about 1 minute.
Remove from heat.

Using an electric mixer, beat cream cheese on medium speed until smooth, about 3 minutes.

Gradually add granulated sugar.

Add eggs one at a time
Do not overbeat. Beat only until most of the yolk has disappeared before adding the next egg.

Add vanilla extract.

Stir in banana mixture until smooth. Pour batter into springform pan over crust.

Bake for 45-55 minutes, until centre is almost set. Shake pan to check.

Turn off the oven, open the door about 6 inches and let the cheesecake cool for about 1 hour.

Remove the cheesecake to cool for another 30 minutes. Cover with plastic wrap and refrigerate 8 hours before serving.

Top with whipped cream and vanilla wafers.

If you are a big fan of vanilla wafers, try adding 1/2 cup of coarsely chopped vanilla wafers to the batter. You can leave the pecans out of the crust if you like. Add perhaps 1/4 cup more vanilla crumbs.