Banana Pudding Cheesecake

Recipe is from Southern Living, March 2012. Eight hours chill time not included in preparation or cooking time.

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  finely crushed  vanilla wafers
• 1⁄2 cup  chopped pecans
• 1⁄4 cup butter, melted
• 17  vanilla wafers
• 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
• 2  teaspoons vanilla extract
• 1⁄2 cup  coarsely crushed  vanilla wafer

• Garnishes

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

Directions

1. 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 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).
2. 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.
3. 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. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
4. 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.