Ingredients with Measurements:
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup banana pudding, prepared according to package instructions
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Piping bag (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crumbs down firmly.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth.
6. Add the mashed bananas and mix until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Add the sour cream and vanilla extract, and mix until smooth.
9. Add the flour and mix until just combined.
10. Pour the cheesecake batter into the prepared crust.
11. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
14. Spread the banana pudding over the top of the cooled cheesecake.
15. Pipe the whipped cream around the edges of the cheesecake, or spread it over the top.
16. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 614
Fat: 44g
Carbohydrates: 48g
Protein: 8g
Sodium: 332mg
Sugar: 36g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of vanilla wafer crumbs.
- Light cream cheese and sugar substitutes can be used for a lighter version.
- Banana extract can be used instead of mashed bananas.
Variations:
- Add chopped nuts or chocolate chips to the crust.
- Use different flavors of pudding, such as chocolate or vanilla.
- Top with sliced bananas or caramel sauce.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracking.
- Let the cheesecake cool to room temperature before adding the banana pudding and whipped cream.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve on a cake stand or platter.
Garnishes:
Top with whipped cream, sliced bananas, or caramel sauce.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the cheesecake cracks, cover it with whipped cream or a topping.
- If the cheesecake is undercooked, bake it for an additional 10-15 minutes.
Food Safety Advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator.
Food History:
Banana pudding is a classic Southern dessert that dates back to the 19th century.
Flavor Profiles:
Sweet, creamy, and banana-flavored.
Serving Suggestions:
Serve as a dessert after a meal.
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