Nanner Puddin’ Cheesecake

Directions

1. 1
   Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
2. 2
   Crush wafers and nuts in a food processor. Mix the crumbs with melted butter and press into the bottom of your springform pan.
3. 3
   Bake at 350F for 10-12 minutes. Set aside.
4. 4
   In a small pot, combine diced bananas, brown sugar and lemon juice. Cook over medium heat, just until the sugar melts. Set aside.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.