Recipe of the Month

>center>

BANANA PUDDING CHEESECAKE


PREP TIME: 20 M COOK TIME: 30 M TOTAL TIME: 50 M

INGREDIENTS:

Graham Cracker Crust

  • 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
  • 1/4 cup Granulated Sugar
  • 7 tablespoons Butter, Melted

Banana Pudding Cheesecake Filling

  • 2/3 cup Granulated Sugar
  • 1/3 cup Flour
  • 1 pinch Sea Salt
  • 2 cups Milk
  • 3 whole Egg Yolks, Whisked
  • 1 1/2 teaspoons Vanilla Extract
  • 16 ounces Cream Cheese, Room Temperature
  • 4 whole Bananas, Sliced

INSTRUCTIONS:

Graham Cracker Crust

  1. Preheat oven to 375 degrees.
  2. In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
  3. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.

Banana Pudding Cheesecake Filling

  1. In a large saucepan whisk together 2/3 cup granulated sugar, with flour, and salt, until well combined. Slowly whisk in milk until smooth.
  2. Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
  3. Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
  4. Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold consistency on spoon.
  5. Remove from heat, and stir in vanilla extract.
  6. Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
  7. Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
  8. Refrigerate cheesecake until cold or overnight.
  9. Serve with whip cream, and additional sliced banana.