Banana pudding cheesecake
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.
Banana pudding cheesecake
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.
Cooking Instructions
- 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.
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