Banana Pudding Cheesecake

The Street Corn Chicken Rice Bowl is a delightful fusion dish that celebrates the vibrant flavors and textures found in popular street food cultures, particularly those of Mexico and the Southwestern United States. This dish brings together succulent chicken, creamy street corn, and fluffy jasmine rice, creating a satisfying and wholesome meal that captures the essence of summer fairs and bustling street vendors. The growing popularity of this dish can be attributed to its ability to merge comfort food with fresh ingredients, making it a go-to option for busy weeknights or weekend gatherings.

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Ingredients

For the Crust:

1 ½ cups Nilla wafer cookies, crushed

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

24 oz cream cheese, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon banana extract

1 cup sour cream

For the Banana Pudding Layer:

2 cups whole milk

1 (3.4 oz) box instant banana pudding mix

2 ripe bananas, sliced

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional Nilla wafers and banana slices for garnish

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a medium mixing bowl, combine the crushed Nilla wafers, melted butter, and sugar. Mix until well combined.

- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.

Cheesecake Filling:

- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue beating until fully incorporated.

- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and banana extract.

- Finally, stir in the sour cream until the mixture is smooth and creamy.

- Pour the cheesecake filling into the cooled crust and spread it evenly.

Bake the Cheesecake:

- Bake the cheesecake in the preheated oven for about 1 hour, or until the center is set but slightly jiggly.

- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.

Banana Pudding Layer:

- In a mixing bowl, whisk together the milk and instant banana pudding mix until it thickens (about 2 minutes).

- Once the cheesecake has cooled completely, gently spread the banana pudding mixture over the top of the cheesecake, then layer the sliced bananas on top.

Prepare the Whipped Topping:

- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

- Spread the whipped topping over the banana pudding layer.

Chill:

- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

Serve:

- Before serving, garnish with additional Nilla wafers and banana slices. Carefully remove the sides of the springform pan and cut into slices.

Enjoy your delightful Banana Pudding Cheesecake with layers of flavor and texture!

Prep Time: 30 minutes | Total Time: 6 hours (includes chilling) | Servings: 12