Banana Cream Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 inch square
Ingredients
Crust
  • 3 cups Nilla wafers
  • 4- 6 tbsp. melted butter
Filling
  • 2 - 8oz blocks of cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 2 tbsp. sour cream
  • ½ tsp vanilla extract
  • ¼ tsp banana extract
Topping
  • ½ box banana cream pudding mix
  • 1 cup milk
  • ½ cup heavy cream
Whipped cream
  • 1 cup heavy cream
  • 3 tbsp. powdered sugar
  • ⅛ tsp banana extract
  • Banana slices for serving.
Instructions
  1. Preheat the oven to 350 degrees and line an 8 inch pan with foil, spray lightly with cooking spray.
  2. Crush three cups of nilla wafers using a food processor or blender. Place the crumbs in a bowl and pour over the melted butter until the mixture resembles wet sand.
  3. Press the crumbs into the bottom of the baking pan and bake for 5 minutes. Set aside.
  4. Meanwhile, beat the cream cheese and sugar until light and fluffy. Scraping the bowl as needed. Add the eggs, sour cream and both extracts. Mix until combined.
  5. Pour the filling over the crust and bake for 40 minutes.
  6. To make the topping simply combine half the box of pudding mix, milk and cream. Heat to a boil stirring constantly and then cool in the fridge. I pressed mine with a sheet of saran wrap to avoid any skin forming.
  7. The whipped cream can be prepared just before serving by combining the ingredients and beating until stiff peaks form.
  8. Refrigerate the cheesecake overnight then assemble by topping the entire cheesecake with the banana cream. Slice the cake into squares and serve with whipped cream and sliced bananas.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/06/banana-cream-cheesecake/