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