GO B-A-N-A-N-A-S

Admit it, you sang the title to this blog like I do every time I see it! 😜

Banana pudding is a staple dessert in the south. You've tried it at least once or twice at a church function or family reunion. If you're from southern Pitt County then you've had Mr. Bum's famous banana pudding. It was a hit at one of our wedding showers! 
Cheesecake is a dessert that is in it's own category of deliciousness and you probably usually have it from the grocery store or restaurant. Why not combine banana pudding and cheesecake? I know I'm crazy, but combing the two desserts is life changing. Go ahead. Try it for yourself.

Ingredients

• 1 1/2 cups finely crushed vanilla wafers
• 1/4 cup butter, melted
• 17 vanilla wafers
• 2 ripe bananas, diced
• 1 tablespoon lemon juice
• 2-3 tablespoons light brown sugar
• 3 (8-ounce) packages cream cheese , softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• whipped cream and vanilla wafers for garnish

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
3. Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
4. In a small saucepan, combine bananas and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
5. Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
6. Gradually add granulated sugar.
7. Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
8. Beat in vanilla extract.
9. Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
10. Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
11. Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
12. Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
13. Garnish with whipped cream and vanilla wafers
14. Prepared to be amazed at this twist on a classic southern dessert