Butterscotch Banana Cheesecake Recipe

Name: Butterscotch Banana Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 3/4 cup pecan halves; 17 HoneyMaid Graham Wafers; 1/4 cup brown sugar; 1/3 cup melted butter; FILLING; 1 pkg (6-serving size) Jell-O Butterscotch Cooked Pudding and Pie Filling; 1/4 cup brown sugar; 1 1/2 cups milk; 2 pkgs (250g each) Philadelphia Brick Cream Cheese, softened; 3 eggs; 1/2 cup mashed ripe bananas; 2 tsp. vanilla extract; TOPPING; 1 cup sour cream; 2 Tbsp. icing sugar

Servings: persons

CRUST
3/4 cup pecan halves
17 HoneyMaid Graham Wafers
1/4 cup brown sugar
1/3 cup melted butter
FILLING
1 pkg (6-serving size) Jell-O Butterscotch Cooked Pudding and Pie Filling
1/4 cup brown sugar
1 1/2 cups milk
2 pkgs (250g each) Philadelphia Brick Cream Cheese, softened
3 eggs
1/2 cup mashed ripe bananas
2 tsp. vanilla extract
TOPPING
1 cup sour cream
2 Tbsp. icing sugar

1
SET aside 12 pecans for garnish.
2
Finely crush remaining nuts with graham wafers.
3
Combine with sugar and butter.
4
Press evenly over bottom and part way up sides of a 9 inch springform pan.
5
BAKE in 350F oven for 8 to 10 minutes until set.
6
Combine pudding mix and brown sugar in saucepan.
7
Add milk; cook and stir over medium heat until mixture comes to a boil and is thickened.
8
Allow to cool.
9
Beat cream cheese until light and fluffy.
10
Add eggs, beating after each addition.
11
Stir in bananas, vanilla and cooled pudding.
12
Centre springform pan on a large square piece, about 14 inch, of foil.
13
Press foil up against sides of pan.
14
Set pan in larger pan.
15
POUR filling into springform pan.
16
Pour hot water into larger pan to come 1 inch up sides of springform pan.
17
Bake in 350F oven for 75 minutes until set but slightly jiggly in centre.
18
Turn oven off and let cool in oven in water bath with oven door closed, for 1 hour.
19
Remove springform pan from water bath.
20
Remove foil and let cake cool completely on cooling rack.
21
SPREAD sour cream topping evenly over top.
22
Garnish with reserved pecans and banana slices., if desired

2286

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CRUST, 3/4 cup pecan halves, 17 HoneyMaid Graham Wafers, 1/4 cup brown sugar, and more.

Yes, Butterscotch Banana Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Banana Cheesecake

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