1package 'Nilla Wafershalf turned to crumbs in the blender, half broken into large chunks
¼cupunsalted buttermelted
3bananaspeeled and sliced
32ouncescream cheeseroom temperature
2cupssugar
6eggsroom temperature
1tablespoonvanilla
16ouncessour cream
Bourbon Pecan Maple Glaze
¼cupbrown sugar
⅛cupbourbon
¼cupmaple syrup
½poundpecanschopped
Instructions
Cheesecake
Preheat the oven to 375F.
Mix Nilla Wafers crumbs and butter and press into bottom and partly up sides of a 10-inch springform pan with high sides.
Wrap the bottom and sides of the springform with aluminum foil to seal out water.
Put the paddle attachment on the mixer.
Beat the cream cheese on low speed until blended.
Add sugar and continue to beat on low.
Add the eggs one at a time.
Remove from mixer and fold in sour cream and the vanilla.
Pour half the filling into the crust. Sprinkle with sliced bananas and remaining (chopped) 'Nilla Wafers.
Pour the remaining filling over in the prepared crust carefully.
Bake for 45 minutes in a bain marie (place cheesecake pan in another pan and add water until it comes halfway up the sides of the cheesecake pan).
Leave oven door closed and turn off heat. Allow to stand for one hour.
Remove from oven and bain marie and allow to come to room temperature.
Chill for 8 hours.
Bourbon Pecan Maple Glaze
Bring all of the ingredients except the pecans to a simmer.
Whisk until the sugar is dissolved and mixture is reduced by half. It should be thickened.
Spread the glaze over the cooked cake, sprinkle on the pecans and press them in lightly.
Refrigerate until it is time to serve.
Notes
Storage:Covered with plastic wrap or portioned into an airtight container, the cheesecake leftovers will last for up to four days.Tips:
My springform pans are a couple of decades OLD. It seems that the sides are higher than normal. I've changed the instructions to call for a 10-inch springform pan with high sides if possible.
The bain-marie prevents the dreaded cracks!
Make sure to wrap the outside of your springform pan tightly with foil. Don't skip the bottom of the pan, either! Otherwise, water could seep in and make your crust mushy. It's ok if a little water seeps in.
Don't whip too much air into the cream cheese mixture. It tastes best when it's mixed just on low speed to combine everything together.