Banana cream cheesecake


Banana cream cheesecake




• 3 cups Nilla Chips (one 11-ounce package)

• 1/2 cup melted butter

• 1 quart heavy cream


• 3/4 cup sugar

• 24 ounces cream cheese (3 8-ounce packages, moistened

• 2 packs of instant banana cream pudding mix (90 g each)

Optional garnish: whipped cream and banana slices

Banana cream cheesecake

Banana cream cheesecake new york times recipes

1) In a medium bowl, mix the Nila wafer crumbs with the melted butter. Press the dough into the


bottom of a 20 x 20 cm square baking tin (a 23 x 23 cm baking tin also works well) lined with baking

paper with some paper overhanging the edges. Chill the dough in the refrigerator or freezer while you

continue with the next steps.

2) In a large bowl, using an electric mixer or stand mixer on medium speed, beat heavy whipping

cream and sugar until stiff peaks form. sit aside.


3) In a large bowl, using an electric mixer or stand mixer on medium speed, beat the cream cheese

until smooth.Add the pudding mixture one at a time, beating well between each addition. Add

whipped cream and mix until smooth.

4) Spread the cheesecake filling evenly over the cooled base. Cover the pan with plastic wrap and

place the cheesecake in the refrigerator for 8 hours or overnight.


5) Cut the cooled cheesecake into 9 squares and decorate with whipped cream and banana slices if

desired.His feet are cold.

Have fun!

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