Banana Pudding Cheesecake Recipe By Tasty Food

BANANA CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease a 9-inch springform pan. Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed. Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup. Chill for 10 minutes while you make the filling.
• Use a hand mixer to beat the cream cheese on high speed. Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt, then beat on high speed until smooth and thick. Add sugar and kosher salt, then beat until soft peaks form and filling is smooth. Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
• Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
• Slice, serve, and enjoy!

BANANA PUDDING CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
• Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
• Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
• Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
• In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
• Pour the banana bread mixture over the crust and spread evenly with a spatula.
• Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
• Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
• Add the eggs, 1 at a time, beating well after each addition.
• Pour the cheesecake filling over the banana bread crust.
• Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
• Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
• Slice and serve.
• Enjoy!

BANANA PUDDING RECIPE BY TASTY

Steps:

• Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
• Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
• Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
• To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
• Serve or allow to sit in the fridge for up to 4 hours.
• Enjoy!

EASY BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined.
• In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined.
• Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick.
• Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter.
• Spread batter in to graham cracker crust.
• Bake in the oven for about 55-60 minutes.
• It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.
• Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
• Enjoy!

BANANA PUDDING CHEESECAKE BITES

Steps:

• Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
• In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
• Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
• Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.