Banana Cream Pie Cheesecake

I saw a box of Nilla Wafers at the grocery store and inspiration for a Banana Cream Pie Cheesecake hit me.  With all the potassium and protein in this cheesecake, it's practically a health food.  Almost.

INGREDIENTS 

Crust:

2 cups crushed vanilla wafers (about 50)

1/3 cup + 3 Tbsp melted butter or margarine 

Filling:

1 1/4 cup mashed bananas (about 3 large)

2 Tbsp lemon juice

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk

2 Tbsp cornstarch

1 tsp vanilla extract

3 eggs, lightly beaten

Topping:

1 large banana

1 small tub of whipped topping

Approx 12 vanilla wafers

DIRECTIONS

1.  Preheat oven to 325 degrees.  Line a 9" spring form pan with parchment paper. 

2.  Make crust by combining wafers and melted butter.  Reserve about 1/4 cup and press the rest into the bottom of the spring form pan.  Set aside.

3.  For the filling, combine bananas and lemon juice and set aside.  In a large bowl, beat cream cheese and sweetened condensed milk until smooth.  Beat in the cornstarch, vanilla and sald.  Add eggs, beat on low speed just until combined.  Fold in banana mixture.  Pour into crust.  Place plan on baking sheet.  

4.  Bake at 325 for 70-80 minutes or until center is almost set.  Cool on a wire rack for 15 minutes.  Carefully run a knife around edges of plan; cool 45 minutes longer.  Refrigerate overnight.  

5.  Before serving, prepare the topping.  Slice banana and spread pieces on top of chilled cheesecake.  Cover with whipped topping and sprinkle with reserved wafer crust.  Place wafers along the edge of the cheesecake.  Serve and enjoy!

 

Rumchata Balls

This a great, quick holiday treat to make as a gift, or just to have around the house.  I've modified the original recipe from Emeril Lagasse (http://www.foodnetwork.com/recipes/emeril-lagasse/rum-balls-recipe3/index.html).

Ingredients

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon

1/2 teaspoon ginger
1/2 cup Rumchata
2 tablespoons light corn syrup
2 1/2 cups crushed graham crackers
1 cup finely chopped walnuts

Directions

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and spices. Stir in the rum and corn syrup. Stir in the graham crackers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.