Ingredients: |
Ingredients: Meringue:
1 recipe "No Weep Meringue" in Pies section of this cookbook
Crust:
1½ c. finely crushed vanilla wafers
¼ c. chopped, toasted walnuts
¼ c. melted butter
Cheesecake:
2 large ripe bananas, diced
1 T. lemon juice
2 T. light brown sugar
3 - 8-oz. packages cream cheese, softened
1 c. granulated sugar
3 large eggs
1 T. coffee liqueur
2 tsp. vanilla
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Directions: |
Directions:Preheat oven to 350ºF. Wrap outside outside of a 9-inch spring-form pan with aluminum foil, lightly grease the sides, and set on a baking sheet. Combine crust ingredients and press evenly into the bottom of the pan and bake for 10 minutes, remove from oven, set aside, and allow to cool.
Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, just until sugar has melted (about 1 min.). Set aside.
Beat cream cheese at medium speed until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour onto prepared crust.
Spoon tablespoonfuls of banana mixture evenly over top and swirl gently into cream cheese mixture.
Bake for 35 to 40 minutes, until center is almost set.
Meanwhile prepare the meringue. Remove the cheesecake from the oven, increase oven temperature to 400º Drop spoonfuls of meringue gently and evenly over the hot filling. Return cheesecake to oven and bake for 10 minutes or until meringue is golden brown.
Remove from oven, gently run a knife around the edge to loosen. Cool completely in the pan on a wire rack. Cover loosely and chill (still in the pan) for 8 hours. Release and remove sides of pan. |
This recipe for Banana Pudding Cheesecake is from