No Bake Banana Cream Pudding Cheesecake

• Vegetarian

• Produce

  • 1 Banana chips
  • 2 Bananas, whole

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Banana or vanilla extract
  • 3/4 cup Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1 dash Salt
  • 1 tsp Vanilla extract

• Snacks

  • 11 oz Vanilla wafers
  • 1/4 cup Vanilla wafers

• Dairy

  • 8 tbsp Butter, unsalted
  • 16 oz Cream cheese
  • 3 5/8 cups Double creme

Found on momontimeout.com

Description

Ingredients

• 11 oz vanilla wafers
• 8 tbsp unsalted butter, melted
• 2 large egg yolks, lightly beaten
• ⅓ cup granulated sugar
• 2 tbsp all-purpose flour
• dash of salt
• 1½ cups heavy whipping cream
• ½ tsp banana or vanilla extract
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 tbsp heavy whipping cream
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• 1½ cups powdered sugar
• 2 whole bananas, sliced
• ¼ cup vanilla wafers, crushed, for garnish
• banana chips for garnish, optional

Directions

• Lightly spray a 9-inch springform pan with cooking spray.
• Using a food processor, grind the vanilla wafers into fine crumbs.
• Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.
• Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.
• Refrigerate crust for at least 30 minutes
• In a medium-size bowl, whisk together the sugar, flour, and salt.
• Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and vanilla extract.
• Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
• After about 5 minutes, when the mixture is warm but not boiling, pour ¼ cup of the cream mixture into the lightly beaten eggs and whisk vigorously to temper.
• Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.
• After several minutes, the pudding will start to thicken and bubble. Remove from heat.
• Cover the top of the pudding with plastic wrap making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick.
• Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.
• Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.
• Slowly add the sugar and continue beating until combined.
• Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
• Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.
• Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
• Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
• Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
• Slice the bananas ¼-inch thick and place the slices on top of the chilled cheesecake.
• Carefully spread the chilled pudding over the top of the bananas using an offset spatula.
• Spread the whipped cream on top reserving about 1½ cups to pipe along the border.
• Top with crushed vanilla wafers and banana chips if desired.
• Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.