Banana Cream Pie Cheesecake

• Vegetarian

• Produce

  • 16 Banana, slices

• Baking & Spices

  • 1 3.4 oz. pack Banana cream pudding mix, instant
  • 1/4 cup Brown sugar, light
  • 2 tbsp Corn starch
  • 1 cup Granulated sugar
  • 1 Vanilla bean pod
  • 1/2 tsp Vanilla extract
  • 1 Whipped cream

• Snacks

  • 1 1/2 cups Graham crackers

• Dairy

  • 3 stick Butter, unsalted
  • 20 oz Cream cheese
  • 8 oz Heavy whipping cream
  • 1/4 cup Milk
  • 1 cup Sour cream

Found on amyinthekitchen.com

Description

Ingredients

• 1½ cups finely crushed graham crackers
• ¼ cup light brown sugar
• 1 stick unsalted butter, melted
• ½ tsp vanilla extract
• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 T corn starch
• 1 vanilla bean pod, beans extracted or 1 T vanilla paste
• 4 oz. cream cheese, softened
• 1 3.4 oz. pack instant Banana Cream pudding mix
• ¼ cup milk
• 8 oz. heavy whipping cream
• 16 banana slices
• whipped cream

Directions

• Preheat oven to 375° and line a spring-form pan with parchment paper.
• In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork
• Add the melted butter and vanilla extract and mix until fully incorporated
• Press into the bottom of the lined spring-form pan and bake for 8-10 minutes
• Remove from oven and let cool
• Preheat oven to 320°
• In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy
• Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy
• Pour over the graham cracker crust and bake for one hour. The filling will be jiggly in the center when you remove it from oven
• Remove from the oven and place on a heat safe surface for one hour. Do not remove the spring-form pan. You will remove it right before serving!
• Place into the refrigerator overnight to set, or at least 6 hours
• In a medium size bowl, beat the cream cheese, jello and milk until it is smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff.
• Pour half of the whipped cream into the cream cheese mixture and stir vigorously until fully combined and smooth.
• Add the remaining whipped cream and stir until smooth.
• Spread the banana cream mixture on top of the cheesecake.
• Refrigerate for at-least 1 hour.
• When you are ready to serve, garnish with banana slices and whipped cream