I hope you all had a great Thanksgiving! My Thanksgiving break was a blast, but I could not wait to play my Christmas music!
Ok, Holiday Confession time!
- Christmas is my favorite time of year.
- I started playing Christmas Music a week before Thanksgiving. Yes, I’m that person!
- I can watch Hallmark Channel Christmas Movies and stay in bed literally all day! (Y’all don’t act like y’all don’t know what I’m talking about!)
- This time of year, all I want to do is eat sweets, like cookies and candies, and drink hot drinks like ciders, and pumpkin and caramel brulee lattes. My list can go on for days!
- I find myself being a little bit nicer to everyone; it’s just that time of year!
Now that you’ve learned a little bit about me, let’s get down to business. For the month of December, my plan is to bring you dessert recipes through my blog each week. This week’s post is dedicated to my childhood favorite recipe, banana pudding! I just changed it up a tad and made a Banana Pudding Cheesecake, because who doesn’t love a good cheesecake?
Banana Pudding Cheesecake
Hands on time 45 minutes
Refrigeration time: 8 hours
1 ½ cup crushed vanilla wafers
½ cup chopped pecans
¼ cup butter, melted
17 vanilla wafers
2 large ripe bananas, sliced
1 tablespoon lemon Juice
2 tablespoons brown sugar
3 (8 oz) cream cheese, Softened/at room temperature
1 cup Granulated Sugar
2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Stir together the first 3 ingredients for the crust 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 Springform pan, pressing gently into the crust. Bake for 10 minutes.
- Let cool completely on a wire rack (about 30 minutes).
- Combine bananas, lemon juice, and brown sugar. Cook over medium-high heat, stirring constantly, just until the sugar has dissolved.
- Turn off stove and set aside to cool.
- Beat cream cheese at medium speed until it’s at a fluffy/smooth consistency.
- Gradually add sugar until blended.
- Add 1 egg at a time until completely incorporated.
- Beat in vanilla extract, then gently fold in banana mixture to the cream cheese mixture. Pour batter into prepared crust.
- Bake for 45-60 minutes or until center is almost set.
- Remove cheesecake from oven; and let cool on counter or wire rack for about 1 hour and them place in the fridge for 6-8 hours. Make sure that it is covered.
- Once cooled, remove from the fridge and then remove from springform pan. You can top with whipped cream, or/and vanilla wafers, and bananas.
Chef Jocelyn Notes:
Make sure your cream cheese has been out of the fridge so it gets to room temperature. This take a couple hours. Simultaneously, you can keep the butter out to get to room temperature too.