Banana Pudding Cheesecakes Recipes

BANANA CREAM CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

BANANA CREAM CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9 inch springform pan. In a medium bowl, mix together the vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
• In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into the cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over the crust in the springform pan.
• Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
• Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from the water bath. Run a knife around the outer edge of the cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
• In a small bowl, sprinkle the unflavored gelatin over the cold water, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Meanwhile, whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of the hot milk into the egg yolk mixture, then pour the yolk mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a spatula, making sure that the mixture does not burn on the bottom, until it is thick enough to coat the back of a metal spoon. Remove from the heat. Stir the softened gelatin into the hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
• When the pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in the whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread the vanilla cream over the entire top. Chill until serving. Run a wet knife around the outer edge of the cake before removing the sides for a cleaner look.

BANANA PUDDING CHEESECAKES

Steps:

• Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
• Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
• Refrigerate 1 hour.
• Sprinkle with reserved crumb mixture just before serving.

BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 350° F.
• In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
• Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
• Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour half of the cheesecake over crust and spread evenly.
• Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
• Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
• Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
• Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
• Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
• When you're ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
• Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
• Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
• Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
• Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

MINI BANANA PUDDING CHEESECAKES

Steps:

• In a medium saucepan whisk together sugar, cornstarch, salt, milk, banana extract, and egg yolks.
• Cook over medium heat, whisking frequently. Cook until bubbly and
• mixture begins to thicken, about 6-8 minutes. Remove from heat.
• Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours
• Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
• Using a medium bowl, combine all ingredients and mix until combined
• Using a tablespoon, scoop the crust into the cupcake liners
• Using a flat bottomed round cup, press the cup into the crust to make a firm crust
• Set aside
• Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
• Beat in the sour cream, vanilla and salt until combined
• Beat in 1 egg at a time until combined
• Scoop 2 ½ tbsp of the cheesecake mixture into the crust
• Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
• Allow the cheesecakes to cool for a few hours in the fridge
• Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
• Topping the cheesecake
• Spoon on about 1 tbsp of banana pudding on top of the cheesecake
• Pipe on a dollop of whipped cream on top
• Sprinkle a dash of cinnamon on top
• Top with a vanilla wafer cookie
• Enjoy!

BANANA PUDDING CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Crush wafers in a food processor into fine crumbs. Transfer to a medium bowl and mix with melted butter. Press into the bottom of the prepared dish.
• Combine condensed milk, bananas, flour, and vanilla in a blender; process until smooth.
• Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in milk, then mix in eggs, one at a time, mixing just enough to incorporate. Add banana mixture and mix until smooth. Pour filling into the prepared crust; it will be about 1/2 inch thick.
• Bake in the preheated oven for 1 hour. Turn oven off and let cake cook in the oven with the door closed for 5 to 6 hours; this prevents cracking. Remove from the oven and place in the refrigerator for 2 hours.
• Prepare pudding: Beat cream cheese in a large bowl until fluffy. Add cold milk, condensed milk, pudding mix, and vanilla; beat until smooth. Fold in 1/2 of the whipped topping and set remaining topping aside.
• Remove the cheesecake from the refrigerator. Layer some caramel over the cheesecake, then top with 1/2 of the sliced bananas. Arrange vanilla wafers evenly over bananas. Spread pudding mixture over wafers and top with remaining whipped topping. Repeat caramel, wafers, and remaining bananas.