Nanner Puddin’ Cheesecake

• 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)
• 6 Tablespoons Sugar
• 1 teaspoon Cream Of Tartar

1. Preheat oven to 350 degrees F. Grease a 9 inch springform pan.
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. Bake at 350F for 10-12 minutes. Set aside.
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. 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. 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. 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. 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.

nilla wafers, ubc, ubc, bananas, brown sugar, lemon, cream cheese, sugar, eggs, coffee, vanilla, egg whites, sugar, cream of tartar

Taken from tastykitchen.com/recipes/desserts/nanner-puddine28099-cheesecake-changing-all-my-links-to-new-website/ (may not work)