Bourbon Banana Pudding Cheesecake

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For The Crust:

  • 234 GR (~2 C, or ¾ box) vanilla wafers (or graham cracker crackers, or ginger snaps) (finely crushed)
  • 40 GR pecans (chopped)
  • 6 TBS unsalted butter (melted)

For The Filling:

  • 3 large ripe bananas
  • 1 TBS lemon juice (freshly squeezed)
  • 55 GR light brown sugar
  • 1 TBS bourbon whiskey (or 1 TSP vanilla extract)
  • 2 LB cream cheese (softened)
  • 225 GR granulated sugar
  • 5 large eggs
  • 1 TBS bourbon whiskey (or 2 TSP vanilla extract)

For The Topping:

  • 1 C heavy whipping cream
  • ¼ C powdered sugar
  • 1 TSP bourbon whiskey (or 1 TSP vanilla extract)
  • ½ C vanilla wafers (whole) (for garnish)
  • 1 banana (sliced) (for garnish)
  • ½ C vanilla wafers (roughly crushed) (for garnish)

Oven: 350° F

The Crust:

  1. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
  2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together.
  3. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.
  4. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

The Filling:

  1. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.
  3. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan.
  4. Bake for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly.
  5. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.

The Topping:

  1. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks.
  2. Pipe whipped cream onto the top of the cheescake. Top with vanilla wafer cookies and banana slices. Sprinkle the middle of the cheesecake with the crushed vanilla wafers.
  3. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days.

Yeilds 10 servings.

https://www.jonathanmelendez.com/bourbon-banana-pudding-cheesecake/