BANANA PUDDING CHEESECAKE NO BAKE RECIPES

BANANA PUDDING CHEESECAKE RECIPE | MYRECIPES

Banana Pudding Cheesecake Recipe | MyRecipes image

Two favorite desserts are blended into one sensational Banana Pudding Cheesecake.

Provided by Rhonda Harms, Clearwater, Florida

Total Time 11 hours 10 minutes

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Ingredients

1 ½ cups finely crushed vanilla wafers
½ cup chopped pecans
¼ cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
½ cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Steps:

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).
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.
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.
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.

BANANA PUDDING CHEESECAKE RECIPE | SOUTHERN LIVING

Banana Pudding Cheesecake Recipe | Southern Living image

Classic banana pudding gets a creamy makeover.

Provided by Rhonda Harms, Clearwater, Florida

Total Time 11 hours 10 minutes

Yield Serves 10 to 12

Number Of Ingredients 13

Ingredients

1 ½ cups finely crushed vanilla wafers
½ cup chopped pecans
¼ cup butter, melted
17 vanilla wafers
2 diced ripe bananas
1 tablespoon lemon juice
2 tablespoons light brown sugar
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

Steps:

Preheat oven to 350°F. Stir together finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended. Grease and flour a 9-inch springform pan and press mixture onto bottom of pan. Line the edge of the pan with vanilla wafers (about 17) with rounded sides against the pan to form a crust. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
Combine lemon juice and bananas in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved.
Using an electric mixer, beat cream cheese at medium speed for 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time. Beat until yellow disappears after each addition. Beat in vanilla, and gently stir banana mixture into cream cheese mixture. Pour batter into crust.
Bake at 350°F 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 for 8 hours. Garnish with whipped cream, wafers, and sliced bananas before serving.

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