Banana Cheesecake Delight (Print Version)
# Ingredients:
01 -
2 bananas with dark spots, split lengthwise for roasting.
02 -
2 tablespoons white sugar for caramelizing bananas.
03 -
2 cups (275g) crushed vanilla wafer cookies.
04 -
2 tablespoons sugar for crust mixture.
05 -
½ cup (110g) melted unsalted butter.
06 -
A little pinch of salt.
07 -
32 ounces (4 blocks) cream cheese, softened.
08 -
¾ cup (150g) sugar for cheesecake mix.
09 -
2 tablespoons corn starch.
10 -
⅓ cup (80g) sour cream, room temp.
11 -
2 teaspoons vanilla essence.
12 -
3 large eggs, kept at room temperature.
13 -
2 ripe bananas, sliced for the top.
14 -
½ package (1.7oz) instant vanilla pudding mix.
15 -
1 cup (240g) chilled milk.
16 -
2 cups (480g) heavy cream, whipped.
17 -
1 tablespoon powdered sugar for whipped cream.
18 -
Ground vanilla wafer cookies for sprinkling.
# Instructions:
01 -
Slice bananas the long way, dust with sugar, and roast at 400°F for 10 minutes until they’re dark and soft.
02 -
Combine crushed vanilla cookies, sugar, butter, and salt. Press into a pan and bake at 350°F for 10 minutes.
03 -
Whip cream cheese into a smooth texture. Add caramelized bananas, sugar, corn starch, sour cream, vanilla, and eggs.
04 -
Pour the mixture over the crust, bake in a water bath at 350°F for about 50-60 minutes. Center should jiggle but edges should look firm.
05 -
Turn off the oven, let it sit with the door slightly open for an hour. After that, leave it on the counter to cool fully.
06 -
Stir milk with pudding mix. Lay banana slices on the cheesecake, then spread pudding on top.
07 -
Refrigerate for at least 4 hours. Add whipped cream and cookie crumbs before you serve.
# Notes:
01 -
Make sure all ingredients are at room temp for a creamy texture.
02 -
Using a water bath helps keep cracks from forming.
03 -
Wait to add the toppings until just before serving.