Banana Cream Pudding Cheesecake with Salted Caramel Drizzle

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I've baked a kings sum of cheesecakes, but one that really stuck was this unfathomably delicious Banana Cream Pudding Cheesecake with a Salted Caramel Drizzle and Vanilla Wafer crust. Oh. Em. Gee. After the very first bite I was all over here like, “If you want to retain use of your fingers, do NOT approach.”

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  • 4
  • Average
  • Average budget

Ingredients

  • 3, 8 oz. blocks cream cheese
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp. GOOD vanilla
  • 1 small box instant banana cream pie filling
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1 package Vanilla Wafers, crushed
  • 1/2 stick butter, melted
  • 2 bananas, sliced
  • 1 tbsp. 99 Bananas Liquor – optional
  • Salted Caramel
  • Whipped Cream & Cherries – optional

Preparation

Step 1

Place wafers in a food processor and process until ground into fine crumbs. Add melted butter and pulse until well blended. Grease either a round springform or four mini springform pans. Place cookie mixture into each pan and firmly pat into the bottom. Bake at 400 for about 5-7 minutes.

Step 2

In a mixer blend cream cheese and sugar until well creamed. Add eggs one at a time until fully incorporated. Add vanilla, banana cream pudding, milk and liquor if using. Mix well.

Step 3

Place sliced bananas on top of the baked crust. Pour batter over bananas. Bake at 350 for 30 minutes for minis or 45 minutes for a full sized pan. The center should still be a little jiggly. Let cool on a rack for about an hour, then transfer to the fridge to cool overnight. Before serving, drizzle cakes with Salted Caramel. Top with whipped cream, cherries and additional bananas if desired.

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* If you really like salted caramel, it can also be swirled into the batter after pouring batter into the pans.

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