Banana Pudding Cheesecake

Serve this banana, sour cream and vanilla wafer classic cheesecake with warm caramel sauce, but whipped cream would be nice too. Gracious Country Inns & Favorite Recipes.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• CRUST

• 3  cups  vanilla wafer crumbs
• 1⁄4 cup  blanched hazelnuts
• 1⁄2 cup sugar
• 1⁄2 cup  melted butter

• GANACHE

• 4  ounces bittersweet chocolate, chopped
• 4  ounces heavy cream

• FILLING

• 2  cups sour cream
• 1  lb cream cheese
• 1 1⁄4 cups sugar
• 3  eggs
• 2  egg yolks
• 2  teaspoons vanilla extract
• 1⁄4 cup  banana liqueur
• 1  tablespoon Creme de Cacao
• 1⁄4 teaspoon salt
• 2  cups  pureed ripe bananas, mixed with
• 3  tablespoons lemon juice

Directions

1. FOR THE CRUST: Combine crumbs, hazelnuts and sugar in a food processor.
2. Process until nuts are crumbed.
3. Stir in melted butter.
4. Press mixture into a 9-inch springform pan covering the bottom and side of the pan.
5. Brown in a 350 degree oven for 5 minutes.
6. FOR THE GANACHE: Bring cream to a simmer pour over chocolate and stir until melted together.
7. Pour ganache into bottom of browned crust.
8. Spread evenly.
9. Place in refrigerator until set.
10. FOR THE FILLING: Combine sour cream, cream cheese, and sugar in mixer.
11. Cream until smooth.
12. Add eggs and yolks one at a time.
13. Add vanilla and liqueurs.
14. Add 1 1/2 cups banana puree mixture.
15. Pour filling mixture into chilled crust.
16. Put dollops of banana puree on top of fill and then swirl with a wooden skewer or a thin knife.
17. Wrap the bottom of the sprinform pan in aluminum foil so that water cannot leak inches.
18. Bake at 350°F degrees in a hot water bath for 1 hour.
19. Turn off oven and let sit for 1 hour.
20. Remove from oven, cool to room temperature then refrigerate for at least 3 hours.