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  1. Butterscotch Banana Cheesecake

Butterscotch Banana Cheesecake

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Buttery graham crumb crust - check. Butterscotch-banana cheesecake filling - check. Put them together and you've got a showstopper dessert.

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


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* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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