Nanner Puddin’ Cheesecake
Ingredients
- 1-1/2 cup Nilla Wafers (crushed) ⓘ
- 1/4 cups Pecans, Chopped ⓘ
- 1/4 cups Butter, Melted
- 2 whole Ripe Bananas, Diced ⓘ
- 2 Tablespoons Brown Sugar ⓘ
- 1 whole Lemon, Juiced
- 3 whole Packages Cream Cheese, 8 Oz. Each ⓘ
- 1 cup Sugar ⓘ
- 3 whole Eggs ⓘ
- 1 Tablespoon Coffee Liqueur ⓘ
- 2 teaspoons Vanilla ⓘ
- 3 whole Cold Egg Whites (for Meringue) ⓘ
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
- Crush wafers and nuts in a food processor. Mix the crumbs with melted butter and press into the bottom of your springform pan.
- Bake at 350F for 10-12 minutes. Set aside.
- In a small pot, combine diced bananas, brown sugar and lemon juice. Cook over medium heat, just until the sugar melts. Set aside.
- Take out your favorite red Kitchen-aid mixer. Combine cream cheese, and sugar until well blended. Add eggs one at a time. Beat in liqueur and vanilla. Pour into prepared pan on top of the crust.
- Gently spoon tablespoonfuls of your caramelized banana mixture over your cheesecake filling, and swirl it in using a knife. Bake for 30 minutes, until set.
- While baking, prepare your meringue. Using a cold bowl, and cold egg whites, beat your 3 egg whites together with 6 Tablespoons of sugar, and then add in cream of tartar. Beat until you have soft peaks.
- Gently spoon your meringue over your HOT cheesecake, this cooks the underside of the meringue so it will not weep. Brown the meringue at 400 degrees F for 10 minutes.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).