Banana Pudding Cheesecake
Ingredients:
Cream Cheese: 4 packages (8 oz each), softened
Vanilla Wafer Crumbs: 1 ½ cups (about 40-45 wafers, crushed)
Granulated Sugar: 1 cup (divided)
Sour Cream: 1 cup
All-Purpose Flour: ¼ cup
Eggs: 4 large
Heavy Cream: 1 cup (divided)
Instant Banana Pudding Mix: ½ cup
Unsalted Butter: ¼ cup, melted
Ripe Bananas: 2, mashed
Vanilla Extract: 1 teaspoon (divided)
Granulated Sugar (for whipped cream): 2 tablespoons
Sliced Bananas and Extra Vanilla Wafers: For garnish
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together 1 ½ cups vanilla wafer crumbs, ¼ cup granulated sugar, and ¼ cup melted butter.
Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake for 8-10 minutes until lightly golden, then remove and allow the crust to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat 4 packages (8 oz each) softened cream cheese and 1 cup granulated sugar until smooth and creamy.
Blend in 1 cup sour cream and ¼ cup flour until just combined.
Add the 4 eggs, one at a time, mixing on low to prevent over-mixing.
Stir in ½ cup banana pudding mix, 1 teaspoon vanilla extract, and gently fold in the mashed bananas.
3. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust.
Bake in the preheated oven at 325°F (163°C) for 50-60 minutes until the center is set and the edges are lightly puffed.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
4. Make the Whipped Cream Topping:
In a medium bowl, beat 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract until stiff peaks form.
5. Garnish and Serve:
After chilling, release the cheesecake from the springform pan.
Spread or pipe the whipped cream on top of the cheesecake.
Garnish with sliced bananas and extra vanilla wafers.
Slice, serve, and enjoy!
Nutritional Information (per slice, 1/12 of cake):
Calories: 350 kcal
Fat: 24g
Carbohydrates: 29g
Protein: 5g
Time:
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Chilling Time: 4 hours (minimum)