Uptown Banana Pudding Cheesecake Southern Living

Name: Uptown Banana Pudding Cheesecake Southern Living
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 cheesecake, 10 serving(s)
Ingredients: 1 1/2 cups finely crushed vanilla wafers; 1/4 cup chopped walnuts, toasted; 1/4 cup butter, melted; 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; 1 tablespoon coffee liqueur; 2 teaspoons vanilla extract; meringue; 3 egg whites; 1/4 teaspoon salt; 6 tablespoons sugar

Submitted by Shabby Sign Shoppe

"Divine! From Southern Living MARCH 2006 (Time does not include 8 hr chill time)"

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Ready In:: 1hr 25mins
Ingredients:: 15
Yields:: 1 cheesecake
Serves:: 10

ingredients

1 ¹⁄₂ cups finely crushed vanilla wafers
¹⁄₄ cup chopped walnuts, toasted
¹⁄₄ cup butter, melted
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
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
meringue
3 egg whites
¹⁄₄ teaspoon salt
6 tablespoons sugar

directions

Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
MERINGUE:
Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes). Set aside.
Bake cake, not Meringue, at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.

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RECIPE SUBMITTED BY

Shabby Sign Shoppe

Wake Forest, 73

I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard. To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison. Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites. Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.

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