- 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 (240 g) packets Cream Cheese, softened
- 1 cup granulated Sugar
- 3 large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup coarsely crushed Vanilla Wafers
Sweetened Whipped Cream, Vanilla Waters, sliced Bananas tossed in Lemon Juice
Preheat oven to 350° F.
Stir together first 3 ingredients in a small bowl until well blended.
Press mixture onto bottom of a greased and floured 23 cm (9”) spring form 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 the brown sugar.
Cook over medium-high heat, stirring occasionally, 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° F. for 45 to 55 minutes or until centre is almost set.
Remove cheesecake from oven.
Gently run a knife around edge of cheesecake to loosen.
Sprinkle top of cheesecake with coarsely crushed waters.
Cool completely on a wire rack (about 1 hour).
Cover and chill 8 hours or overnight before serving.
by lynnsrecipes com