Southern Banana Pudding Cheesecake

If you have about 1 hour to spend in the kitchen, Southern Banana Pudding Cheesecake might be a super lacto ovo vegetarian recipe to try. This hor d'oeuvre has 546 calories, 8g of protein, and 40g of fat per serving. This recipe serves 16. For $1.67 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 2403 people were glad they tried this recipe. Several people really liked this Southern dish. A mixture of eggs, cream cheese, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Restless Chipotle. Overall, this recipe earns a rather bad spoonacular score of 35%. Try Southern Banana Pudding, Southern Banana Pudding, and Southern Banana Pudding for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375FMix Nilla Wafers crumbs and butter and press into a 9 inch springformWrap the bottom and sides of the springform with aluminum foil to seal out waterBeat the cream cheese on low speed until blendedAdd sugar and continue to beat on lowAdd the eggs one at a timeRemove from mixer and fold in sour cream and the vanillaPour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.Pour the remaining filling over in the prepared crust carefullyBake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan)Leave oven door closed and turn off heat. Allow to stand for one hourRemove from oven and bain marie and allow to come to room temperatureChill for 8 hoursBring all of the ingredients except the pecans to a simmer.Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly. Refrigerate until it is time to serve

 

Step by step:

1. Preheat the oven to 375F

2. Mix Nilla Wafers crumbs and butter and press into a 9 inch springform

3. Wrap the bottom and sides of the springform with aluminum foil to seal out water

4. Beat the cream cheese on low speed until blended

5. Add sugar and continue to beat on low

6. Add the eggs one at a time

7. Remove from mixer and fold in sour cream and the vanilla

8. Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.

9. Pour the remaining filling over in the prepared crust carefully

10. Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan)Leave oven door closed and turn off heat. Allow to stand for one hour

11. Remove from oven and bain marie and allow to come to room temperature

12. Chill for 8 hours

13. Bring all of the ingredients except the pecans to a simmer.

14. Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.

15. Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly. Refrigerate until it is time to serve

Nutrition Information:

covered percent of daily need