How To make Banana Pudding Cheesecake
8 oz Cream Cheese (softened)
2 c Milk (cold)
1 pk Small, instant banana
-jello pudding mix (dry) 1 9" Graham Cracker Crust
This is recipe that won first place in 1962, as a 4-H project for the Great Western Dairy Show in Inglewood, CA Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust. Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Then chill.
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Banana Pudding Cheesecake Squares - Banana Cheesecake Bars with Real Bananas
These banana pudding cheesecake squares are incredible! We’re making our banana cheesecake bars with real bananas and an easy stovetop custard to top our buttery vanilla wafer crust! And if you like these banana pudding squares, be sure to give the recipe a rating here:
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FULL PRINTABLE RECIPE:
Vanilla Wafer Crust:
1½ cup vanilla wafer crumbs
4 tbsp salted butter - melted
3 tbsp granulated sugar
Banana Cheesecake Filling:
1½ medium overripe bananas - puréed
16 oz cream cheese - room temperature
½ cup heavy cream - room temperature
2 large eggs - room temperature
½ cup sugar
1 tbsp pure vanilla extract
1 tbsp cornstarch
Custard and Toppings:
12 oz evaporated milk - 1 can
3 large egg yolks
½ cup granulated sugar
2 tsp pure vanilla extract
4 tbsp salted butter
1 tbsp cornstarch
mini vanilla wafers - optional
bananas - barely ripe, sliced (optional)
vanilla wafer crumbs - optional
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No Bake Banana Pudding Cheesecake w/ Nilla Wafer Crust
Ingredients:
2 (11 oz) boxes of Nilla Wafers
1/2 cup of unsalted butter, melted
1/4 cup of brown sugar
2 (8 oz packs) of cream cheese, softened
3/4 cup of sugar
2 cups (1 pint) of heavy whipping cream, cold
1 tsp of vanilla extract
1 (3.4 oz) box of instant vanilla pudding mix
1 cup of milk
4 oz of Cool Whip
3-4 bananas
Crust:
Crush 1 (11oz) box of Nilla wafers
In a bowl stir together crushed wafers, brown sugar, and melted butter
Spray a 9 inch springform pan with cooking spray
Press mixture into the bottom and about half inch up the sides of a springform pan
Place in refrigerator until firm
Cheesecake Mixture:
In a bowl beat softened cream cheese until fluffy
Add in sugar, then beat until smooth
Add in cold heavy whipping cream and vanilla extract
Beat mixture for 3-4 minutes until thick (see video)
Place in refrigerator
Banana Pudding Mixture:
Mix instant vanilla pudding and milk until it is creamy and has no lumps
Stir in Cool Whip
Add the banana pudding to the cheesecake mixture and stir until combined
Pour half the banana pudding cheesecake mixture into your prepared crust
Add a layer of vanilla wafers and sliced bananas
Pour remaining banana pudding cheesecake mixture on top and smooth with a spatula
REFRIGERATE OVERNIGHT
Decorate the top of cheesecake with vanilla wafer crumbs, cool whip, vanilla wafers and banana slices
Remove cheesecake from springform pan before slicing. Serve cold.
Cheesecake can be stored in refrigerator for 5 days. To freeze, wrap leftover cheesecake in cling wrap and foil and store in freezer for up to 3 months.
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Banana Pudding Cheesecake | This was a Struggle Bus Moment
Add this amazing cheesecake recipe to your recipe book now, and thank me later.
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Banana Pudding Cheesecake:
2 8oz blocks cream cheese (room temp)
1 Ripe Banana
1/2 C Sugar
1/4 C Sour Cream
1 Tbsp Flour (or cornstarch)
2 large eggs (room temp)
1 tsp Vanilla Extract
1 tsp Banana Extract
Crushed Vanilla Wafer cookies
Crust:
3/4 Cup vanilla wafer cookies
1 Tbsp melted butter
Banana Pudding:
1 1/2 C Milk, Cream, or Half & Half
1/4 C Cream Cheese
4 oz Instant Banana Pudding
1/2 C Cool Whip
Stabilized Whipped Cream:
For one 6 inch Cake:
Pour into a springform pan, wrap with foil and surround with hot water in a larger pan. Bake in 325 degree preheated oven for 45 minutes to 1 hour or until center is just slightly jiggly when wiggled. Turn the oven off, crack the door and allow to set in the oven for 1 hour. Remove from the oven and refrigerate overnight until cool.
For more detailed directions visit MarishasCoutureCakes.com
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Vanilla Cake:
Vanilla Frosting:
Chocolate Cake:
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#cheesecake #bananapuddingcheesecake #bananapudding #fyp #fypシ
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Banana Cream Cheesecake
This Banana Cream Cheesecake recipe is made with a fresh banana cheesecake topped with banana bavarian cream! It’s smooth, creamy and full of the most amazing banana flavor! Recipe:
Banana Pudding Cheesecake
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Banana Pudding Cheesecake Recipe | Banana Pudding | Thanksgiving Recipes | Dessert Recipes
Hey guys! Watch me as I make this delicious Banana Pudding Cheesecake! This dessert is simple to make and absolutely delicious! I hope you enjoy!
Inspired by @TheDanniRose
**some of the ingredients were changed from the original recipe
Ingredients:
2 cups of crushed graham crackers (about 13-14 sheets)
4 tablespoons of butter
2 bananas
2 tablespoons of granulated sugar (for the bananas)
4 (8oz) packs of cream cheese (32oz total), room temperature
4 eggs
1 small pack (3.4oz) of instant vanilla pudding (I used French vanilla)
1 cup of sour cream, room temperature
1/2 cup of heavy cream
1 tablespoon of vanilla
Chessmen cookies
Twix candy (optional)
Caramel sauce (optional)
Preheat oven to 325 degree Fahrenheit.
Crust:
Combine crushed graham crackers and melted butter in a large bowl.
Pour cracker mixture in springform pan and press gently to cover the bottom of the pan. Bake in 325 degree oven for about 8 minutes. Remove from oven and let cool.
Slice bananas and place in a bowl. Add 2 tablespoons of sugar to the bowl and mix together to coat the bananas.
Filling:
Mix together cream cheese and 1 cup of sugar. Add in eggs and pudding mix, and mix until combined.
Add in sour cream, vanilla extract, and heavy cream. Mix until creamy.
Pour half the mixture into the pan on top of the crust.
Top with Chessmen cookies and bananas. Pour remaining mixture on top.
Bake for 1 hour and 10 minutes or until the center is slightly jiggly. Remove from oven and let cool for 1 hour in the pan, on a wire rack. Refrigerate overnight.
Top with Twix candy, caramel, and whipped cream (optional).
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