Ingredients
Crust
- 28 vanilla wafer cookies
- 5 Tbs butter
- 5 Tbs sugar
Filling
- 1 ½ lb cream cheese softened
- 1 cup sugar
- 3 Tbs flour
- 3.4 oz package dry banana cream pudding mix
- 3 eggs
- 1 cup bananas mashed
- 1/2 tsp vanilla extract
Garnish
- Sliced bananas
- Mini vanilla wafers
- Whipped cream
Instructions
Crust
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Heat oven to 325F
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In a food processor, crush the cookies until they become crumbs.
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Melt the butter the add to the crushed cookies with the sugar, and mix well.
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Press into the bottom and a little wayup the sides of a 9-inch springform pan.
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Bake crust for 10 minutes then remove, and cool.
Cheesecake filling
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Reduce oven temp to 300F.
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Using an electric mixer with the paddle attached, mix the cream cheese, sugar, flour and pudding mix with an electric mixer until combined.
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Add eggs one at a time, beating slowly and scraping the sides of the bowl after each.
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Add the mashed banana and vanilla. Mix on low speed until well combined, but still lumpy.
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Pour the filling into the cooled crust.
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Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top.
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Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
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Bake for 90 minutes. Turn off heat and leave in oven with door closed for 20 minutes.
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Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set.
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Remove from oven and chill overnight.
To Serve
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Slice and decorate as desired – with bananas, extra vanilla wafers and cream.
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Devour.
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Hide the leftovers.
Nutrition
Calories: 369kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 432mg | Potassium: 211mg | Sugar: 37g | Vitamin A: 530IU | Vitamin C: 1.1mg | Calcium: 91mg | Iron: 0.4mg
Source: https://www.kyleecooks.com/
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