- 1 1⁄2 cups finely crushed vanilla wafers (about 30 wafers)
- 1⁄2 cup chopped pecans
- 1⁄4 cup butter, melted
- 17 vanilla wafers
- 2 large ripe bananas, diced (plus more for garnish)
- 1 tablespoon lemon juice (plus more for garnish)
- 2 tablespoons light brown sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1⁄2 cup coarsely crushed vanilla wafers (about 5 wafers)
Serves 10 to 12
Hands-on 45 minutes Total 11 hours, 10 minutes
*sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice
1. Preheat oven to 350°F. Stir together 1 1/2 cups finely crushed vanilla wafers, chopped pecans, and melted butter 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 the edge of the pan (rounded sides against pan), pressing gently into the crust to secure. Bake at 350°F for 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high, stirring constantly, 1 minute or just until sugar has dissolved.
3. 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.
4. Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around the edge of the 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. Garnish as desired.
Recipe from Sunday Suppers by Cynthia Graubart ©2018 Time Inc Books