banana pudding cheesecake

𝑩𝒂𝒏𝒂𝒏𝒂 𝑷𝒖𝒅𝒅𝒊𝒏𝒈 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 

You will need:

For the crust:
– 1 1/2 cups vanilla wafer crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the cheesecake filling:
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1 tsp vanilla extract
– 1/2 cup sour cream
– 1/4 cup heavy cream
For the banana pudding layer:
– 1 package (3.4 oz) instant banana pudding mix
– 1 1/2 cups cold milk
For the topping:
– 1 cup whipped cream
– Sliced bananas
– Vanilla wafers

Directions:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare the crust: In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas, vanilla extract, sour cream, and heavy cream until well combined.
4. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly golden. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, refrigerate for at least 4 hours or overnight.
5. Prepare the banana pudding layer: In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
6. Spread the banana pudding over the chilled cheesecake. Refrigerate for an additional 30 minutes.
7. Before serving, top the cheesecake with whipped cream, sliced bananas, and vanilla wafers.
8. Serve and enjoy your Banana Pudding Cheesecake!
Prep Time: 30 minutes | Cooking Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 30 minutes Calorie Count per serving: 450 kcal Serving Size: 12 servings