Banana Pudding Cheesecake
This $&!# is bananas, b a n a n a s.
Author: The Chef
Recipe type: Dessert
For the crust:
- 60 vanilla wafer cookies, plus 8 more for serving
- ½ cup butter, melted
For the banana pudding:
- ½ cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3 ripe bananas, mashed
For the cheesecake:
- 2 cups cream cheese, softened
- ¼ cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- ½ cup whipped cream, for serving
Make the crust:
- Prepare a 9-inch springform pan with baking spray, and set aside.
- In the bowl of a food processor, add cookies and pulse until finely ground. Pour in melted butter and salt. Pulse a few times to combine. Press into the bottom of the lined pan and set in the refrigerator until cheesecake filling is made.
Make the banana pudding:
- In a medium saucepan, whisk together sugar, cornstarch and salt. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for one minute. Remove from heat and add vanilla and mashed bananas. Set aside to cool.
Make the cheesecake:
- Preheat the oven to 325 degrees.
- In a large bowl, beat cream cheese until fluffy; add sugar. Add in eggs one at a time until combined. Add vanilla and lemon juice. Gently fold in chilled banana pudding. Do not over mix. Pour over crust and level in the pan.
- Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill. To serve, top with whipped cream and cookies. Cake will keep up to 5 days refrigerated.