Desserts

Banana Pudding Cheesecake

67

Imagine cheesecake meets banana pudding. Yes, it's a heavenly combination and soo easy and delicious that this will quickly become a family favorite.

16
1 premade large graham cracker crust (get the one that says 2 extra servings)
2 (8 oz.) blocks cream cheese, softened to room temperature
1 (3.4 oz) box banana cream instant pudding
2 eggs
1/2 cup sugar
2 ripe bananas, mashed
1/2 tbsp. fresh lemon juice
15 vanilla wafers
Preheat oven to 300F degrees. In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed). Add in eggs and mix until combined. In a separate bowl, mash up your bananas. I just use my potato masher. Squeeze in the juice from the lemon (watch out for the seeds!) Stir until combined. The lemon juice will keep your bananas from browning too quickly but also add a bit of flavor to the cheesecake. Add the powdered instant pudding and the mashed bananas to the cream cheese mixture. If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick. Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it. Gently fold the wafers into the cheesecake batter. Spread batter into graham cracker crust. Bake in the oven for about 55-60 minutes. It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top. NOTE: This cheesecake can be made without the bananas. The instant pudding gives this cheesecake a lot of banana flavor so if you skip the mashed banana step, you'll still have a great tasting cheesecake. Also, I looked everywhere for one of those premade Nilla Wafer crusts. None of my local stores seem to carry them right now. But if you can find them near you, I think it would taste wonderful with this recipe. Just remember though that this recipe is made for a larger pie crust so you'll have filling leftover when you use a smaller crust. Enjoy!
Nutritions

Calories
224

Sodium
242mg
10% DV

Fat
7g
10% DV

Protein
6g
13% DV

Carbs
35g
11% DV

Fiber
2g
9% DV

Comfort food at its best! The ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients. The flavorful rice, vegetables, and chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for a hearty, family-friendly dinner any night of the week!

3/4 c salted butter
1 onion
4 cloves garlic
1/2 c all purpose flour
3 c low sodium chicken broth
12 oz cream cheese
2 t fresh thyme
1 t fresh rosemary
1 T Dijon mustard
1 1/2 t kosher salt
1/2 t black pepper
4 c cooked shredded chicken
4 c cooked long grain white rice
4 c frozen baby broccoli florets
2 c coarsely crushed Ritz crackers ( mixed with 2 T melted butter )
10
  • Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
  • In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is...
    See the full directions on my site
Nutritions

Calories
1348

Sodium
1443mg
60% DV

Fat
59g
91% DV

Protein
56g
113% DV

Carbs
141g
48% DV

Fiber
7g
31% DV