I’m a California girl, born and raised. I haven’t yet left, and when I do, I’m aiming straight for New York City, but there will always be a California-ness in me. Like the fact that I have terrible road rage that causes me to cuss and flail my arms, the fact that I just bought a coat last fall, and that I have no idea what kind of shoes people even wear in the snow.
But there’s a part of me that kind of wishes I was Southern. Southern people have a charm about them that I like, they make amazing food that I want to eat every day, and there’s just something so special about the South. I’ve never been, except for Austin, TX which doesn’t count since it’s like the San Francisco of Texas. But otherwise, I’m dreaming to go to the South, engorge on the food and pick up some of that Southern charm.
I happen to have a friend named Christina who is full of Southern charm and wonderful Southern-inspired recipes. You may have heard of her – she blogs at the ever-popular site Dessert For Two where she posts effortless dinners, sides, drinks and desserts for two people. It’s the cutest little site with amazing recipes, like her Jamberry and Moonshine Cocktails (yum) or her Double Chocolate Chip Cookies.
Christina happens to be pregnant and expecting her first child very soon, so a couple bloggy friends and I decided to throw her a virtual baby shower to celebrate Christina’s greatness and her new journey into motherhood. We’re so proud of you, Christina!
You guys have to give this cheesecake a try. It’s ridic.
Banana Pudding Cheesecake
- 2 (8 ounce each) pkgs cream cheese softened to room temperature
- 2/3 cup white sugar
- 2 eggs
- 1/4 cup sour cream full fat
- 1 tsp vanilla extract
- 1-2 tsp banana extract
- 2 medium bananas very ripe and mashed
- 1 Nilla Wafer crust prepared or homemade
- Whipped cream
- Banana slices for garnish
- Preheat oven to 325 degrees F. Place the prepared pie crust on a baking sheet and set aside.
- In the bowl of a stand mixer, beat the cream cheese and sugar on medium-high speed until creamed, about 2 minutes. Add the eggs, one at a time, until blended and creamy. Lastly, beat in the sour cream, extracts and bananas until combined and mostly smooth.
- Pour the mixture into the prepared crust, smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very lightly golden brown and the center is just slightly jiggly. Cool completely to room temperature, then refrigerate for at LEAST 3 hours, preferably overnight, before topping with whipped cream and sliced bananas if you'd like.
- Cut into squares and serve! Store leftovers covered in the fridge for up to 3 days.
This cheesecake is so smooth and creamy, and the banana flavor is out of control! Sweet, fruity and absolutely delicious, and paired with the Nilla Wafer crust, it tastes just like banana pudding. You won’t be able to resist having a second piece, I promise 🙂
Be sure to check out some of the other yummy recipes my bloggy friends made for Christina’s virtual shower!
Fizzy Grapefruit Margaritas from Well Plated
Earl Grey Cake with Vanilla Bean Buttercream from Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles from Climbing Grier Mountain
Maple-Chia Overnight Oatmeal from Feed Me Phoebe
Lemon Cake for Two from Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas from The Baker Chick
Almond Berry Cake Parfaits for Two from Edible Perspective
Peanut Butter Bourbon Blondies from The Frosted Vegan
Mixed Berry Mascarpone Scones from Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two from The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese from Saucy Pear
Steak Fajita Tacos for Two from The Sweetphi Blog
Mango Madeleines from Stetted
Citrus Salad with Mint, Honey, and Lime from Rachel Cooks
Parfaits for Two from Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream from Joyful Healthy Eats
French Breakfast Puffs from Stephie Cooks
Blueberry Vanilla Cream Hand Pies from Eats Well With Others
Banana Pudding Cheesecake from The Domestic Rebel
Have a great day!