Butterscotch Banana Cheesecake

Name: Butterscotch Banana Cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 3/4 cup pecan halves; 17 honey maid graham wafers; 1/4 cup brown sugar; 1/3 cup butter, melted; 1 (113 g) package jell-o butterscotch cooked pudding and pie filling (6 serving size); 1/4 cup brown sugar; 1/2 cup milk; 2 (250 g) packages philadelphia brick cream cheese, softened; 3 eggs; 1/2 cup mashed ripe banana; 2 teaspoons vanilla extract; 1 cup sour cream; 2 tablespoons icing sugar

Submitted by Chef mariajane

"Such a different flavor for a cheesecake but so delicious -"

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 10

ingredients

CRUST
³⁄₄ cup pecan halves
17 honey maid graham wafers
¹⁄₄ cup brown sugar
¹⁄₃ cup butter, melted
FILLING
1 (113 g) package jell-o butterscotch cooked pudding and pie filling (6 serving size)
¹⁄₄ cup brown sugar
¹⁄₂ cup milk
2 (250 g) packages philadelphia brick cream cheese, softened
3 eggs
¹⁄₂ cup mashed ripe banana
2 teaspoons vanilla extract
TOPPING
1 cup sour cream
2 tablespoons icing sugar

directions

Set aside 12 pecans for grnish. Finely crush remaining nuts with graham wafers. Combine with sugar and butter. Press evenly over bottom and part way up sides of a 9-inch springform pan.
Bake in 350F oven for 8-10 minutes until set. Combine pudding mix and brown sugar in saucepan. Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened. Allow to cool. Beat cream cheese umtil light and fluffy. Add eggs, beating after each addition. Stir in bananas, vanilla and cooled pudding. Center springform pan on a large square piece, about 14-inch , of foil. Press foil against sides of pan. Set pan in large pan.
Pour filling into springform pan. Pour hot water into large pan to come 1-inch up sides of springform pan. Bake in 350F oven for 75 minutes until set but slightly jiggly in center. Turn oven off and let cool in oven in water bath wirh oven door closed for 1 hour. Remove springform pan from water bath. Remove foil and let cake cool completely on cooling rack.
Spread sour cream topping evenly over top. Garnish with reserved pecans and banana slices - if desired.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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