Would You Eat … Banana Pudding Cheesecake
– 1 cup heavy cream, divided
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract, divided
– 1 cup granulated sugar, divided
– 4 large eggs
– 2 tbsp granulated sugar for whipped cream
– Sliced bananas and extra vanilla wafers for garnish
Instructions:
1. Preheat your oven to 350F (175C).
2. Make the crust: In a medium bowl, combine vanilla wafer crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth. Mix in sour cream and flour until just combined. Add eggs one at a time, mixing on low speed to avoid over-mixing. Stir in banana pudding mix, 1 tsp vanilla extract, and gently fold in mashed bananas.
4. Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Bake at 325F (163C) for 50-60 minutes until the center is set and edges are slightly puffed. Turn off the oven and crack the door open to cool for 1 hour. Refrigerate for at least 4 hours or overnight for best results.
