New York Style Banana Pudding Cheesecake
Ingredients:
Crust:
1 ½ cups crushed Nilla Wafers
¼ cup melted butter
Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium bananas)
3 large eggs
1 cup sour cream
2 tsp vanilla extract
¼ cup all-purpose flour
Banana Pudding Layer:
1 box (3.4 oz) instant banana pudding mix
1 ½ cups cold milk
Toppings:
Sliced bananas
Whipped cream or drizzle of condensed milk
Crushed Nilla Wafers and Chessmen cookies
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Mix crushed Nilla Wafers with melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth.
Add mashed bananas, mixing well.
Beat in the eggs one at a time, followed by the sour cream, vanilla extract, and flour until creamy and well-blended.
Pour the filling over the cooled crust.
Bake the Cheesecake:
Bake at 350°F for 1 hour, or until the center is almost set (it should slightly jiggle).
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Banana Pudding Layer:
Mix the instant banana pudding mix with cold milk, whisking until thickened.
Spread the pudding layer evenly on top of the chilled cheesecake.
Decorate with Toppings:
Top the cheesecake with sliced bananas, crushed Nilla Wafers, and Chessmen cookies.
Drizzle with condensed milk or add a swirl of whipped cream.
Serve and Enjoy:
Slice, serve, and savor the creamy banana pudding flavor in a rich New York-style cheesecake!
