Hope you have a craving for double the sweets for this holiday season?  For this homestyle banana pudding cheesecake recipe, a combination of two beloved dessert favorites will come into play.  The home-styled banana pudding cheesecake recipe takes the creamy smooth touches from the cheesecake and mixes with the deliciously filled whipped banana and cream batch to create a treasured dessert for all to enjoy! So follow the instructions below and prepared to be amazed!

Homestyle Banana Pudding Cheesecake

Home-styled Banana Pudding Cheesecake

 Image via: The Candid Appetite

Ingredients

1. 1 ½ cups of Finely Crushed Vanilla Wafers
2. ½ cup of Chopped Pecans
3. ¼ cup of Melted Butter
4. 17 Vanilla Wafers
5. 2 Large Ripe Bananas, diced
6. 1 tablespoon of Lemon Juice
7. 2 tablespoons of Light Brown Sugar
8. 3 (8-oz.) packages of Cream Cheese, softened
9. 1 cup of Granulated Sugar
10. 3 Large Eggs
11. 2 teaspoons of Vanilla Extract
12. ½ cup of Coarsely Crushed Vanilla Wafers

*Garnishes: Sweetened Whipped Cream, Vanilla Wafers, Sliced Bananas Tossed in Lemon Juice

Home-styled Banana Pudding Cheesecake Slice

Image via: The Candid Appetite

Instructions

1. Preheat the oven to 350 degrees F.  In a small bowl stir together the first 3 ingredients until the mixture is blended well.  Take the mixture and press it to the bottom of a greased pan and floured 9-inch springform pan.
2. Next, stand 17 vanilla wafers around the edge of the pan (rounded sides against pan), being sure to press gently into crust for security.  Then bake for 10 minutes then take it out of the oven and let it cool completely (about 30 minutes).
3. Combine the bananas and lemon juice in a small saucepan, stir in brown sugar and cook over a medium-high heat stirring this mixture constantly for about 1 minute or until the sugar has dissolved.
4. With an electric mixture, for about 3 minutes, beat the cream cheese at a medium speed while gradually adding sugar.  Keep beating until the sugar has well blended.  Add in one egg at a time until all the yellow has disappeared after each addition.
5. Then beat in the vanilla and gently stir banana mixture into cream cheese mixture.  Pour the combination into the prepared crust.
6. Bake the raw cake at 350 degrees F for 45-55 minutes or until the the center is almost set.  Remove the cheesecake from the oven; carefully run a knife around the edge of cheesecake t loosen it.  Sprinkle coarsely crushed wafers on top of the cheesecake and let it cool completely for about 1 hour.  Cover and chill for 8 hours.  Then serve.

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