Banana pudding is great, but what if you combined it with the fluffy, decadent taste of cheesecake? Sounds amazing, right? This recipe is great, and it isn’t too indulging. In fact, it’s wonderful for those who want something that tastes not only great., but also is rewarding, and is the perfect dessert option.
Try this for your next gathering, or maybe even test it out with the family to see if they like it!
Ingredients :
FOR THE CRUST :
2 oz butter, melted +more for coating the pan.
4 oz vanilla wafers.
FOR THE BATTER :
1 tsp vanilla extract
1.1/4 cups granulated sugar
2.5 oz vanilla wafers
4 large eggs at room temperature
4 (8-ounce) packages cream cheese, at room temperature
and 3 ripe bananas
Steps
Heat up the oven to 325 degrees
Take the cookies and put them in a food processor or blender, pulsing them until they’re a crumbled mixture. Then, put the butter that’s melted into there and then pulse this until everything properly combines
Take the crumbs and then put them in a baking pan. Press them down towards the bottom and near the sides using a cup bottom to help with this. Put it in the fridge while you work on the rest of this.
Get a bowl and a mixer or a hand mixer and then put together the 3 bananas that are mashed, the cream cheese, keeping this on a medium level for a few minutes until it smooths out. Put the sugar into their beating it again for another few minutes.
Keep the mixer on a low setting, adding in the egg yolk, the vanilla extract, and then, add the eggs each once at a time, beating this for at least a minute.
Get the cookies that you have left, crumble them, folding this into the mixture.
Take the baking dish out and put the filling on there, and then place it on top until the cake edges of this get browned.
With the oven preheated, let that sit in the oven until everything’s browned, usually about an hour or so
Take this out, put it on a cooling rack, and then, let this sit to make sure it sets
Try to let this sit for about a night in the fridge before you serve it, since it helps keep everything nice and tight!
Tips
When can I make this cake?
The best time to make this is about a day or so ahead of time, and then put it in the fridge. That’s because it gives you enough time to ensure that the banana pudding sets perfectly into this, and also helps with hardening the crust.
You should avoid putting this in the freezer if possible. That’s because it will not help with properly setting the mixture, and instead will make it a little bit harder to get the cake out to serve it. Ultimately though, having it on hand for you to serve when it’s time to eat is the best way to do it. You want to make sure that the cheesecake has a hardened texture to it for the best results possible out of this one.