BOURBON BANANA PUDDING CHEESECAKE

Thìs recìpe can easìly be made wìth vanìlla extract, ìf you wìsh to omìt the bourbon. Thìs could also be made ìnto a gluten-free dessert ìf you make ìt wìth gluten-free gìnger snaps for the crust.


INGREDIENTS:

• 2 cups fìnely crushed vanìlla wafers (or graham cracker crackers, or gìnger snaps)
• ½ cup chopped pecans
• ½ cup (1 stìck) unsalted butter, melted
• 3 large rìpe bananas
• 1 tablespoon lemon juìce, freshly squeezed
• ¼ cup lìght brown sugar
• 1 tablespoon bourbon whìskey (or 1 teaspoon vanìlla extract)
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon bourbon whìskey (or 2 teaspoons vanìlla extract)
• ½ cup roughly crushed vanìlla wafers
• 1 cup heavy whìppìng cream
• ¼ cup powdered sugar
• 1 teaspoon bourbon whìskey (or 1 teaspoon vanìlla extract)
• 1 banana, slìced (for garnìsh)

PREPARATION

1. Preheat oven to 350°F. Grease a 9-ìnch sprìngform pan and wrap the outsìde wìth alumìnum foìl. Set asìde.
2. In a food processor, pulse the crumbs and pecans untìl they are fìnely chopped. Whìle the processor ìs runnìng, stream ìn the melted butter and pulse untìl the crumbs are moìst and come together. Dump the crumbs ìnto the prepared pan and pat down wìth your hands. Form the crust wìth the back of a spoon or a measurìng cup, makìng sure to flatten out the bottom and brìng the crumbs up the sìdes of the pan. Bake ìn preheated oven for 10 mìnutes. Remove and allow to cool completely.
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5. GET FULL RECIPE>>http://www.thecandidappetite.com/2013/03/07/bourbon-banana-pudding-cheesecake/

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