Westnut Hazelnut Recipes - www.westnut.com
Banana Pudding Cheesecake
Submitted by Blackberry Farm Inn at Walland, TN
Prep time: 2 hours
- 3 bananas (makes 1 1/2 cups puree)
- 3 tablespoons freshly squeezed lemon juice
- 1 pound cream cheese
- 1 scant cup sugar
- 3 eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1/4 cup banana liqueur
- 1 tablespoon creme de cacao
- 1 1/4 cups vanilla wafer crumbs (or chocolate
- wafer crumbs)
- 1/4 cup hazelnuts, toasted skinned and finely
- 1/2 cup sugar
- 10 tablespoons butter, melted
Filling: Place bananas and lemon juice in work bowl of food processor and puree. Set aside. Place cream cheese and sugar in large bowl of mixer and cream. Add eggs and egg yolks, one at a time, beating after each addition to incorporate. Add salt, sour cream, 1 cup banana puree, vanilla, banana liqueur and creme de cacao and beat until blended and smooth.
Crust: Preheat oven to 350 degrees. In work bowl of food processor, combine wafer crumbs, nuts, sugar and melted butter. Process until well mixed and finely chopped. Press in bottom of 10-inch springform pan and bake 5-7 minutes. Cool.
Pour cream cheese filling into shell. Marble in re- maining 1/2 cup banana puree. Bake in water bath 1 hour. Turn off oven and let cheesecake sit in oven 1 hour. Remove from oven and allow to cool to room temperature. Refrigerate.