Banana pudding cheesecake

Name: Banana pudding cheesecake
Cuisine: American
Ingredients: 60 vanilla wafers crushed; 6 tbsp. Melted butter; 3-8 oz. Cream cheese room temperature; 1 cup granulated sugar; 3 eggs room temperature; 1-8 oz. Sour cream; 1 tsp. Vanilla or banana extract; 3 tbsp. Ground freeze dried bananas; 1-4 oz. Pkg. Banana cream pudding mix; 2 cups milk

breadnnbutter @Breadnnbutter

I don't eat bananas but everyone else in the home does. So I found some freeze dried fruit and went to work. I hope you like it.

breadnnbutter @Breadnnbutter

I don't eat bananas but everyone else in the home does. So I found some freeze dried fruit and went to work. I hope you like it.

Saved

Ingredients

Crust
60vanilla wafers crushed
6 tbsp.Melted butter
Filling
3-8 oz.Cream cheese room temperature
1 cupgranulated sugar
3eggs room temperature
1-8 oz.Sour cream
1 tsp.Vanilla or banana extract
3 tbsp.Ground freeze dried bananas
Pudding
1-4 oz.Pkg. Banana cream pudding mix
2 cupsmilk

Saved

Steps

1

Pre heat oven on 350 and line a 9 inch spring form pan with parchment paper
2

In a medium bowl add crushed vanilla wafers and melted butter and mix until incorporated well and place into spring form pan and press to completely cover bottom and bake for 10 minutes.
3

I'm a medium bowl add pudding and milk and beat on low for 2 minutes and set in the refrigerator to form.
4

In a large bowl mix cream cheese and sugar until combined and then add eggs one at a time mixing in between
5

Add the sour cream and vanilla and then fold in ground banana chips.
6

Pour mixture into spring form pan and then dollop about 4 tbsp. Of the pudding in the mixture and swirl (refrigerate the rest of the pudding for later).
7

Wrap the pan in foil and place in a water bath and bake at 325 for about 45-55 minutes
8

Remove from oven and let it completely cool and cover with the remaining pudding and decorate if desired.