This twist on plain o’ nanner puddin’ will knock your socks off! So rich and decadent with an impressive meringue topping! Don’t let meringue scare you!!!! I’ve got tips! ~Watch the video!
Now, if you’re still absolutely terrified of meringue, or you’re short on time, or you’re short (tee hee hee), you can always use whipped cream…. or…. cool whip (EEEK. high fructose corn syrup).
On a tangent, I now feel terribly guilty every time I eat cool whip after reading “The Omnivore’s Dillema,” but MAN, it makes a mean jello salad 😀
~Peace, Love, and Nanners Ya’ll!
'Nanner Puddin' Cheesecake
1 1/2 cup(s) of crushed Nilla wafers
1/4 cup(s) of chopped pecans
1/4 cup(s) of butter, melted
2 large ripe bananas
1 lemon, juiced
2 tbsp. of brown sugar
3 8 oz. packages of Philadelphia cream cheese
1 cup(s) of sugar
3 large eggs
1 tbsp. of coffee liqueur
2 tsp. of vanilla
3 egg whites
6 tbsp. of sugar
Preheat oven to 350 degrees. Grease a 9 in springform pan.
Crush wafers and nuts in a food processor. Mix with melted butter and press into the bottom of your springform pan.
Bake at 350 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.
Gently spoon tablespoonfuls of your caramelized banana mixture over your cheesecake filling, and swirl 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, 6 T of sugar, and add in cream of tartar. Beat until 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 for 10 minutes.