PIES AND TACOS
This Banana Pudding Cheesecake combines two classic desserts in one irresistible treat.
Heat milk with bananas and vanilla, steep, then strain. Whisk yolks, sugar, cornstarch, and salt. Temper with banana milk, cook until thick. Stir in butter and vanilla. Chill.
Crush Nilla Wafers, mix with sugar and melted butter. Press into a greased springform pan. Bake at 325ºF for 10 minutes. Cool and lightly grease sides.
Lower oven to 325ºF. Beat cream cheese until smooth, then mix in both sugars. Add sour cream and mix until combined
Add, eggs one at a time, mixing just until combined. Stir in vanilla and salt. Batter should be smooth and creamy.
Layer cheesecake batter, banana pudding, and Nilla wafers twice, finishing with batter on top. Bake in a water bath at 325ºF for 70–85 minutes. Cool in oven 1 hour, then chill.
Spread about 1/2 cup of banana pudding over the top. Pipe whipped cream around the edges and decorate with mini Nilla wafers and dehydrated banana slices for a stunning and playful finish.
This cheesecake is a guaranteed hit.