Banana Pudding Cheesecake Recipe
gluten free vanilla wafers, creme anglaise
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Ingredients
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Cheesecake and Topping
Method
Preparation and Baking
Prepare the crust
Preheat your oven to 350°F (175°C). In a food processor, crush the gluten-free vanilla wafers into fine crumbs. Combine the crumbs with 1/4 cup of granulated sugar and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup of granulated sugar until smooth. Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Be careful not to overmix.
Combine and bake
Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Chill and serve
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, layer the sliced bananas on top of the cheesecake and drizzle with creme anglaise.
