{"id":1524,"date":"2021-11-17T15:49:50","date_gmt":"2021-11-17T15:49:50","guid":{"rendered":"https:\/\/posteblog.com\/?p=1524"},"modified":"2023-01-26T13:15:31","modified_gmt":"2023-01-26T13:15:31","slug":"banana-pudding-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=1524","title":{"rendered":"Banana Pudding Cheesecake Recipe"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2021\/11\/321040700_464328839203601_1145449723483628474_n-1-1.jpg\" alt=\"\" width=\"768\" height=\"960\" \/><\/p>\n<h3 style=\"text-align: center;\">Ingredients<\/h3>\n<h4 style=\"text-align: center;\">Vanilla Wafer Crust<\/h4>\n<p style=\"text-align: center;\">1 1\/2 cups vanilla wafer crumbs<\/p>\n<p style=\"text-align: center;\">1 stick (4 oz) butter, melted and browned<\/p>\n<p style=\"text-align: center;\">2 tablespoons light brown sugar<\/p>\n<p style=\"text-align: center;\">1 cup cashew praline, chopped finely (recipe follows)<\/p>\n<h4 style=\"text-align: center;\">Caramelized Banana Cheesecake Filling<\/h4>\n<p style=\"text-align: center;\">3 packages of cream cheese, 8 oz each (total of 24 oz) room temperature<\/p>\n<p style=\"text-align: center;\">1 cup sugar<\/p>\n<p style=\"text-align: center;\">3 large eggs<\/p>\n<p style=\"text-align: center;\">1\/2 cup heavy cream<\/p>\n<p style=\"text-align: center;\">1\/2 cup sour cream<\/p>\n<p style=\"text-align: center;\">1 tablespoon lemon juice<\/p>\n<p style=\"text-align: center;\">1 tablespoon vanilla extract (or the innards of 1 plump vanilla bean)<\/p>\n<p style=\"text-align: center;\">1 tablespoon banana liqueur, optional &#8211; I didn&#8217;t use any, just giving you an option to enhance the banana flavor<\/p>\n<h4 style=\"text-align: center;\">Caramelized bananas<\/h4>\n<p style=\"text-align: center;\">1\/2 cup sugar<\/p>\n<p style=\"text-align: center;\">1 tablespoon corn syrup<\/p>\n<p style=\"text-align: center;\">2 to 3 bananas, cut into chunks<\/p>\n<p style=\"text-align: center;\">1 tablespoon unsalted butter<\/p>\n<h4 style=\"text-align: center;\">Salted Cashew Praline<\/h4>\n<p style=\"text-align: center;\">1\/2 cup sugar<\/p>\n<p style=\"text-align: center;\">1 tablespoon corn syrup<\/p>\n<p style=\"text-align: center;\">1 cup salted cashews, toasted<\/p>\n<p style=\"text-align: center;\"><strong>TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n<p style=\"text-align: center;\"><!--nextpage--><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2021\/11\/321040700_464328839203601_1145449723483628474_n-1-1.jpg\" \/><\/p>\n<p style=\"text-align: center;\">Toasted, Salted Cashew Praline-Vanilla Wafer Crust<\/p>\n<ol style=\"text-align: center;\">\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Combine vanilla wafer crumbs, cashew praline, and light brown sugar in a food processor with a few light pulses.<\/li>\n<li>Drizzle in melted brown butter and vanilla extract as you&#8217;re pulsing, until crust holds together slightly when squeezed.<\/li>\n<li>Press the crust on the bottom and up the side of a lightly buttered 9-inch springform pan, using the bottom and side of a small glass to really pack it in.<\/li>\n<li>Place in preheated oven and bake for 5 &#8211; 7 minutes.<\/li>\n<li>Remove and let cool.<\/li>\n<li>Do not turn oven off, keep it at 350F for baking the cheesecake.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Caramelized Banana Cheesecake Filling<\/strong><\/p>\n<ol style=\"text-align: center;\">\n<li>Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.<\/li>\n<li>Add eggs, one at a time, fully incorporating each before adding the next.<\/li>\n<li>Make sure to scrape down the bowl in between each egg.<\/li>\n<li>Add sour cream, heavy cream, vanilla, lemon juice, and liqeuer (if using) and blend until smooth and creamy.<\/li>\n<li>Gently fold in caramelized bananas.<\/li>\n<li>Wrap outside of springform pan, from the bottom up, in tin foil (this prevents water from seeping into the pan).<\/li>\n<li>Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface.<\/li>\n<li>Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.<\/li>\n<li>Bake 70 minutes, until it is almost done &#8211; but jiggly in the center.<\/li>\n<li>Turn off the oven and let the cheesecake finish baking in the cooling oven for one hour.<\/li>\n<li>This prevents cracks in the cheesecake.<\/li>\n<li>After one hour is up, remove the cheesecake from oven and lift carefully out of water bath.<\/li>\n<li>Let it finish cooling on the counter, and then cover and put in the fridge to chill for several hours to overnight.<\/li>\n<li>Once fully chilled, it is ready to serve.<\/li>\n<li>Serve with your favorite caramel sauce, toffee bits, whipped cream, bruleed banana slices*..or just enjoy as is :).<\/li>\n<\/ol>\n<p style=\"text-align: center;\">* To make bruleed banana slices..cut a banana into slices, any way you want. Sprinkle the cut sides, generously, with granulated sugar, and caramelize with a kitchen torch, or place on a lined sheet pan under the broiler, keeping a close eye on them so they don&#8217;t burn.<\/p>\n<p style=\"text-align: center;\"><strong>Caramelized Bananas<\/strong><\/p>\n<ol style=\"text-align: center;\">\n<li>Heat a large heavy saute pan over medium heat, until hot, but not smoking.<\/li>\n<li>Sprinkle sugar around the pan and drizzle with corn syrup.<\/li>\n<li>Cook, without stirring, just gently shaking the pan if some areas are turning color quicker than other areas, until whole mixture turns a golden amber color, about 6-8 minutes.<\/li>\n<li>Stir in butter until smooth (caramel will sizzle), then add chopped bananas and cook until they&#8217;re caramelized but still slightly firm, about 4 -5 minutes.<\/li>\n<li>Pour into a bowl and cover with plastic wrap so the caramel doesn&#8217;t dry out, until cool and ready to fold into cheesecake batter.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Salted Cashew Praline<\/strong><\/p>\n<ol>\n<li style=\"text-align: center;\">Heat a large heavy saute pan over medium heat, until hot, but not smoking. Sprinkle sugar around the pan and drizzle with corn syrup.<\/li>\n<li style=\"text-align: center;\">Cook, without stirring, just gently shaking the pan if some areas are turning color quicker than other areas, until whole mixture turns a golden amber color, about 8 minutes.<\/li>\n<li style=\"text-align: center;\">Remove from the heat and add cashews; stir until they&#8217;re completely coated.<\/li>\n<li style=\"text-align: center;\">Cool on parchment lined pan.<\/li>\n<li style=\"text-align: center;\">Store in an airtight container.\u00a0Yield: about 1 1\/3 cups cashew praline.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Vanilla Wafer Crust 1 1\/2 cups vanilla wafer crumbs 1 stick (4 oz) butter, melted and browned 2 tablespoons light brown sugar 1 cup cashew praline, chopped finely (recipe follows) Caramelized Banana Cheesecake Filling 3 packages of cream cheese, 8 oz each (total of 24 oz) room temperature 1 cup sugar 3 large eggs [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2866,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,4,8],"tags":[],"class_list":["post-1524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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