BOURBON BANANA PUDDING CHEESECAKE

When it comes to food there are only a few things that my sister really loves. Sure, she’ll eat and try everything I make and enjoy it, always eyeing it with great suspicion and asking “What’s in this?” There are only a handful of dishes and desserts that will make her smile and ask for seconds. I take advantage of those moments and make a mental note to remember what it is that I made. Cooking for 12 years now, I have come to realize what each one of my family members like or dislike. My sister is very picky. I don’t know if I should call her picky—mainly because she’ll read this—but perhaps I should say that she knows what she likes. She is a woman of stern belief and when she makes up her mind, she likes what she likes. There’s no budging her from this. However, I have come to learn the signs when she doesn’t care for something in particular. If she doesn’t like the way something tastes she will eat really slowly and just smile. “You don’t like it do you?” I’ll ask her. She’ll just scrunch up her face and shake her head and as cool, calm and collected as possible she’ll respond with a sly “Noooooo.” Growing up, or even now, if we go to a party or a dinner at a friend’s house she’ll just reserve whatever she doesn’t like, and when no one is looking move it over onto my plate. Lucky for her, I’m a garbage disposal. I’ll eat anything. Hey, what are little brothers for if not to eat the food you don’t like?

INGREDIENTS:

• 2 cups finely crushed vanilla wafers (or graham cracker crackers, or ginger snaps)
• ½ cup chopped pecans
• ½ cup (1 stick) unsalted butter, melted
• 3 large ripe bananas
• 1 tablespoon lemon juice, freshly squeezed
• ¼ cup light brown sugar
• 1 tablespoon bourbon whiskey (or 1 teaspoon vanilla extract)
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon bourbon whiskey (or 2 teaspoons vanilla extract)
• ½ cup roughly crushed vanilla wafers
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon bourbon whiskey (or 1 teaspoon vanilla extract)
• 1 banana, sliced (for garnish)

PREPARATION:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.
3. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
4. .....................

For full instructions please see : www.thecandidappetite.com/bourbon-banana-pudding-cheesecake/

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