Tag Archives: homemade cheesecake

Friday Favorites: Banana Pudding Cheesecake

25 Apr

FRIDAY Favorites

When my husband and I were engaged, like most engaged couples, we created a wedding registry filled with items needed to establish our home. On a trip to a well known retail chain to create our wedding registry, we had the following conversation.

“We must register for a springform pan, ” my then fiance’ declares.

“A springform WHAT?!?!?” I inquire.

“You know, a springform pan,” he insists.

“A springform pan,” I slowly repeated with my mind racing. Dare I confess that I have no idea what it is? Will he love me even if I don’t know what a springform pan is? My palms start sweating, and I try not to hyperventilate.

“It’s the pan you need to make a cheesecake,” he informs.

“Gotcha!” I nod in affirmation and confidently pretend that I know what he’s referring to.

He took me down the Kitchen aisle and showed me this:

  I dared not mention that I had never seen a springform pan fearing that this was a deal breaker for marriage. I, again, confidently pretended to act like the springform pan and I were BFFs. In that moment, I made a mental note listing 3 important points: 1) Future husband loves cheesecake. 2) Find a tutor to teach me how to use said springform pan.
3) Find someone to teach me how to make cheesecake ASAP.

Thankfully, my fiance’ didn’t ask for the ring back when he discovered that the springform pan and I weren’t BFFs and had never met previously. Whew! With twelve years of marriage under our belts, I have not forgotten important point #1: my husband loves cheesecake. His love of cheesecake has led me on a quest for the perfect cheesecake recipe. I’ve tried various and sundry cheesecake recipes. Some were heavenly. Some were not.

For today’s and next week’s Friday Favorites, I will share our 2 favorite cheesecake recipes. One is sweet and one is salty. (Yes, you read that right! Have you ever heard of a salty cheesecake??!!?!? It’s amazing! Come back next Friday for that recipe!). Without further adieu, let me introduce you to our favorite sweet cheesecake: the Banana Pudding Cheesecake.

Banana Pudding Cheesecake

 Banana Pudding Cheesecake

adapted from Southern Living’s version

1 1/2 cups vanilla wafer crumbs
1/4 cup butter, melted
17 vanilla wafers (Yes, there is a reason that 17 vanilla wafers are specified.)
2 large bananas, chopped (ripe to overripe bananas work best)
1 TBSP. lemon juice
2 TBSP. light brown sugar
3 packages cream cheese (8 oz. package. I use Nefuchatel cream cheese)
1 cup granulated sugar (I scale it back to 1/2 cup)
3 eggs
1/2 cup vanilla wafers, crushed

1) Demolish vanilla wafers until you have 1 1/2 cups crumbs. (Kitchen Tip: I put whole vanilla wafers into a ziploc bag and crush them with a kitchen hammer until I have the correct amount.)

2) Combine melted butter and vanilla wafer crumbs. Press into bottom of greased, 9 inch springform pan. Take the 17 whole vanilla wafers and press them securely into the crust around the perimeter of the springform pan. (The curved side of the vanilla wafer should be against the pan’s edge.) It should look something like this…

photo (23)

3) Bake the crust for 10 minutes at 350 degrees. Let the crust cool completely.

4) While crust is cooling, combine chopped bananas and lemon juice and add to sauce pan. Over medium heat, add in brown sugar and stir constantly until brown sugar has melted. This should only take about a minute.

5) Beat cream cheese with a mixer. Add in sugar followed by eggs, one at a time. Beat in vanilla. Stir in cooked bananas into cream cheese mixture. Pour cream cheese mixture into prepared crust.

6) Bake at 350 degrees for 45-55 minutes until the center is almost firm. Remove from oven and run a knife around the edge of the cheesecake to pull it away from pan’s edge. After I loosen the cheesecake from the pan’s edge, I pop open the springform pan. Sprinkle remaining 1/2 crushed vanilla wafers onto top of cheesecake. Cool on wire rack for about an hour. Cover and chill overnight.

And…that’s it! A cheesecake is much easier to make than I realized those many years ago when I was an engaged gal. If you have a Kitchen Aid mixer, it makes it even easier!  Don’t be afraid to make a cheesecake! I have been pleasantly surprised at how little effort it takes, and everyone will think you’re a professional chef! (Shhhhh, it’s our little secret! Don’t tell them how simple it is!) I made this for Thanksgiving, and my family asked where I bought it. That was a glorious moment in my (non-existent) cooking career. 🙂

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