NO BAKE BANANA CREAM PUDDING CHEESECAKE, IF YOU LIKED IT SAY HELLO

Crust

• Lightly spray a 9-inch springform pan with cooking spray.
• Using a food processor, grind the vanilla wafers into fine crumbs.
• Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.
• Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.
• Refrigerate crust for at least 30 minutes

Pudding

• In a medium-size bowl, whisk together the sugar, flour, and salt.
• Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and vanilla extract.
• Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
• After about 5 minutes, when the mixture is warm but not boiling, pour 1/4 cup of the cream mixture into the lightly beaten eggs and whisk vigorously to temper.
• Immediately pour the eggs into the saucepan and continue whisking over medium-low heat.
• After several minutes, the pudding will start to thicken and bubble. Remove from heat.
• Cover the top of the pudding with plastic wrap making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick.
• Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.

Cheesecake

• Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.
• Slowly add the sugar and continue beating until combined.
• Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
• Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.

Nutrition