Banana Pudding Cheesecake

You'll need: 

2 Roasted Bananas + 1 non roasted banana 

• 2 brown speckled bananas, skins on and sliced down the middle length-wise
• 1 tbsp granulated sugar
• Baked @350 for 10 mins 
• You will discard the peels and add to the cream cheese mixture.
• *you will also need to save 1 banana that isn't roasted to slice for cheesecake top.

Nilla Wafer Crust

• 2 cups (275g) ground Nilla Wafers (almost an entire box)
• 2 tbsp granulated sugar
• 1/2 cup (110g) unsalted butter, melted
• Pinch of salt
• Place cookies into the food processor and crush. Add sugar. Add salt. Add butter. Press into the bottom of a spring form pan. Set aside until cheesecake batter is ready.

• Banana Pudding Topping

  • 1 bananas, sliced
  • 1/2 of a 3.4 oz package instant vanilla pudding
  • 1 cup of cold milk 
  • A tub of whipped cream or homemade whipped cream.
  • Mix pudding and milk. I added about a 1 of whipped topping (cool whip) to the pudding mixture. Set aside in fridge.

Banana Cheesecake

• 4 8oz blocks full fat Philadelphia cream cheese, room temp
• 3/4 cup (150g) granulated sugar
• 2 tbsp cornstarch
• 1/3 cup (80g) sour cream, room temp
• 2 tsp vanilla extract
• 3 large eggs, room temp
• 2 roasted bananas
• Beat cream cheese until smooth. Make sure the batter is smooth. Scrape the sides. Lumps don't bake out. So if you see lumps...keep beating. Once cheese is smooth add the sugar. Beat. Add roasted bananas. Beat. Add vanilla. Beat. Add cornstarch (or flour) and beat. Add sour cream (if you don't like the taste of sour cream, I recommend cutting this is half or eliminating...I could taste this in the final product) Add eggs. ONE AT A TIME. Beating in between each egg. 
• Once mixture is done. Pour over the top of the crust. 
• The original recipe says to bake the crust first but I did not. 
• PRO TIP. Place a cookie sheet under the cheesecake to catch any of the melted butter that might seep through the bottom of the pan.
• PRO TIP: You can bake with a pan of water underneath this cheesecake but it isn't necessary. 
• Bake @350 for 50-60 mins. Until your cheesecake doesn't jiggle jiggle 🎵. The edges should be golden. Don't worry if it's cracks we are going to cover it up.
• Allow cheesecake to cool. We nice cooler add the pudding mixture. Then slice up bananas. Add a layer of bananas. Then top with cool whip. Chill for 4 hours. 
• PRO TIP: If you can make this a day BEFORE you actually want to eat it. If you that the patients to wait...cheesecake is ALWAYS better the second day! Right before serving crush up an extra wafers you make have and sprinkle it on top.