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Banana Pudding Cheesecake Recipe

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This recipe for Banana Pudding Cheesecake is from Kathryn "Moss" Skelly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Blocks (16 oz) Cream cheese, softened
3/4 Cup Sugar
2 Cup Heavy Cream
1 tsp pure vanilla extract
1 package instant pudding mix
1 3/4 Cup whole milk
1 prepared Graham Cracker Crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers, plus more for garnish
Whipped Cream or Cool Whip for Serving
Directions:
Directions:
Make Cream Cheese Filing in a large bowl using a hand mixer or in a stand mixer fitted with the whisk
attachment, beat cream cheese until fluffy, and no clumps remain.

Add Sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks for. Set Aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

Pour half the filling into graham cracker crust. Add a single layer of sliced banana's and Nilla Wafers (23) Total. Then pour over remaining half of the mixture. Smooth top and garnish with crushed Nillas.

Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If cheesecake still feels too soft to slice, transfer to freezer for up to 1 hour.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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