Banana Pudding Cheesecake Food

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

BANANA PUDDING CHEESECAKE BARS WITH BANANA BLONDIE CRUST

Steps:

• Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your choice.
• In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
• Add blondie batter to pan and bake for 15-20 minutes until just set.
• Cool to room temperature and prepare topping.
• Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
• In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
• Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
• Carefully fold pre-made whipped cream into the cream cheese batter.
• Taste and add a little powdered sugar if you prefer it a little sweeter.
• Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm.
• Garnish with nilla wafers and serve.

EASY SOUTHERN BANANA PUDDING CAKE

Steps:

• Preheat oven to 325 F / 162 C. Prepare three 8-inch round cake pans by cutting out parchment paper to line the inside of each pan and greasing the sides. Set aside.
• Mix cake ingredients together until combined. Divide mix equally into the 3 pans and bake for 30-40 minutes or until golden brown.
• While cake is baking, whisk the filling ingredients together and then refrigerate until needed.
• Next, make the frosting by adding butter and sugar one cup at a time to a mixing bowl and cream together. Then add egg whites, whipping cream, vanilla beans (if using) or vanilla extract, salt, and lemon juice. Continue beating until fluffy and then set aside.
• When the cakes are done, place them on a cooling rack for 10 minutes then turn over and let them continue to cool face down. When cool remove the parchment paper.
• Place vanilla wafers in a zip lock bag and crush with a rolling pin, then set aside to use as garnish when frosting the cake.
• Place one cake on a cake plate and begin to create the filling layers as follows:step 1: use a pastry brush to coat the top of the cake with a thin layer of milk brush mixture.step 2: add a layer of vanilla wafer cookies.step 3: spoon on and smooth out a layer of pudding filling.step 4: add one layer of banana slices. Place the second cake on top and then repeat the four layering steps. Then top with the third cake round, leaving it dry and ready to frost.
• Frost the entire cake evenly and then pat with crushed vanilla wafers along the bottom 3" of cake and the top of the cake. Create dollops of frosting along the top edge using a piping bag.

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA PUDDING CHEESECAKE BARS

Steps:

• Crust
• Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
• Filling and assembly
• While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
• Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
• When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
• Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.

BANANA PUDDING CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Crush wafers in a food processor into fine crumbs. Transfer to a medium bowl and mix with melted butter. Press into the bottom of the prepared dish.
• Combine condensed milk, bananas, flour, and vanilla in a blender; process until smooth.
• Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in milk, then mix in eggs, one at a time, mixing just enough to incorporate. Add banana mixture and mix until smooth. Pour filling into the prepared crust; it will be about 1/2 inch thick.
• Bake in the preheated oven for 1 hour. Turn oven off and let cake cook in the oven with the door closed for 5 to 6 hours; this prevents cracking. Remove from the oven and place in the refrigerator for 2 hours.
• Prepare pudding: Beat cream cheese in a large bowl until fluffy. Add cold milk, condensed milk, pudding mix, and vanilla; beat until smooth. Fold in 1/2 of the whipped topping and set remaining topping aside.
• Remove the cheesecake from the refrigerator. Layer some caramel over the cheesecake, then top with 1/2 of the sliced bananas. Arrange vanilla wafers evenly over bananas. Spread pudding mixture over wafers and top with remaining whipped topping. Repeat caramel, wafers, and remaining bananas.

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.

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 CHEESECAKE

Steps:

• Preheat oven to 350° F.
• In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
• Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
• Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour half of the cheesecake over crust and spread evenly.
• Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
• Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
• Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
• Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
• Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
• When you're ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
• Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
• Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
• Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
• Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

BANANA PUDDING CHEESECAKES

Steps:

• Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
• Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
• Refrigerate 1 hour.
• Sprinkle with reserved crumb mixture just before serving.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
• In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
• In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
• Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
• With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
• Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.
• In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.
• In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
• With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
• Fold in thawed frozen whipped topping until evenly mixed.
• Pipe a border of frosting around the edges of 2 of the layer cakes.
• Top the cakes with a thin layer of sliced bananas within the border of frosting.
• Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
• Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
• Stack the 2 cakes on top of each other, then top with the third cake.
• Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
• Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

BANANA PUDDING CHEESECAKE

Steps:

• Place the vanilla wafers in a large freezer type bag. Use a rolling pin to crush them into crumbs.
• In a medium mixing bowl, prepare the crust.
• Add crushed Vanilla Wafers.
• Add sugar.
• Add Ground Cinnamon.
• Stir together until well blended.
• Add melted Butter
• Stir together until all crumbs are well coated.
• Lightly spray the inside of your pan.
• Coat inside edges with sugar.
• Press mixture into bottom of a greased and sugared 9 inch springform pan.
• Place in oven. Bake for 8 minutes.
• Remove from oven and let cool completely on a wire rack.

BANANA CHEESECAKE PUDDING

Steps:

• .in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
• fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.

BANANA PUDDING

Steps:

• In a medium-size bowl whisk together the sweetened condensed milk with the water and milk.
• Stir in the instant vanilla pudding and blend well.
• Line the bottom of an 8x8 casserole dish with one layer of vanilla wafers.
• Thinly slice your bananas and add a layer of bananas over the wafers.
• Next, give your pudding a quick stir and pour a layer of pudding over the bananas.
• Repeat the layers using wafers, bananas, pudding, wafers, bananas, pudding until you have filled your dish and make the top layer be a layer of vanilla wafers.
• Cover the dish with plastic wrap and refrigerate overnight to allow the vanilla wafers to soften.
• Top with Cool Whip before serving and garnish with extra banana slices or wafers.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.