Banana pudding cheesecake ☀️

INGREDIENTS:

CHEESECAKE

1 package chessman butter cookies + another package for decorating 6 tbsp butter, melted

4 blocks cream cheese, room temp

11/4 cup sugar

2 tsp vanilla

3/4 cup whipping cream

1 - 3.4 ounce package instant banana pudding

4 eggs, room temperature

LAYER 1: Banana Pudding

1/2 - 3.4 ounce package instant banana cream pudding

3/4 cup cold milk

Whisk everything together until set

LAYER 2: banana, sliced

LAYER 3: Whipped Cream

1 1/4 cup heavy whipping cream

3 tosp powdered sugar

1/2 tsp vanilla

Whisk everything together in a cold bowl until medium stiff peaks form

LAYER 4: Banana Pudding Whipped Frosting

8 oz marscapone

3/4 to 1 cup powdered sugar

1/2 - 3.4 ounce box banana cream instant pudding

2 cups whipping cream

Whip Marscapone for about 30 seconds in a stand mixer and add in powdered sugar & instant pudding. Continue whisking and slowly pour in heavy whipping cream. Whisk until medium peaks form and stop - don't over whisk. Fill frosting in piping bag with tip and store in refrigerator

Preheat oven to 375 F degrees. In a food processor add one bag of chessman butter cookies and melted butter. Pulse until a crumb texture. Press into the bottom of a parchment lined 9in springform pan. Bake for 8-10 minutes and cool completely. Reduce oven temperature to 325 F degrees

In a stand mixer add cream cheese. Beat on medium speed until fluffy about 30 seconds.

While stand mixer is beating, slowly add in sugar, vanilla, and heavy whipping cream. Scrape down sides again and add in 1 egg at a time on low speed, incorporating egg in before adding the next. Pour batter into cooled cookie crust. Bake at 325 degrees for 75 mins or until the edges are golden, puffed & the middle has a slight jiggle. Cool cheesecake completely and store in refrigerator for at least 8 hour, but ideally overnight

Make all the layers and store in the refrigerator at the same time with cheesecake