I am absolutely looking forward to the holiday season. We spend every Thanksgiving with an ever expanding group of friends comprised of several families. Our good friends host a fabulous feast to enjoy over the long weekend.
We eat. We drink. We laugh. We marvel at how big all of the kids are getting. It's always good to see those faces that you probably won't see again until next year. It's a wonderful tradition and I feel pretty blessed to have married into this amazing friendship.
I'm bringing a Caramel Banana Pudding Cheesecake marrying the flavors of the southern classic dessert with a Chicago favorite -- cheesecake! I think it's fitting given our midwest to south transition.
I think we've already discussed how much of a non baker I am so I'm extremely proud of how well my cheesecake turned out. It's delicious and Violet approved. New city. New traditions. I can't wait to share it with our friends.
Caramel Banana Pudding Cheesecake
40 - 50 vanilla wafers
5 Tbsp butter (softened)
2 Kraft Philadelphia cream cheese
2 bananas (mashed)
1 instant banana pudding mix
1/2 cup brown sugar
20 vanilla wafers (crushed)
Preheat oven to 350º. Mix softened butter and vanilla wafers in a food processor until finely crushed. Press into a springform pan evenly along bottom and slightly up the sides. Bake 10 minutes. Allow to cool completely.
Mix cream cheese and brown sugar together until smooth. Add in mashed bananas and instant pudding mix. Mix. Add eggs. Mix.
Pour mix on top of crust and bake for 50 - 55 minutes. Remove from oven. Center should still be a little soft. Refrigerate at least hours.
Once cooled, top with crushed vanilla wafers. Melt caramel over medium heat and drizzle caramel over top of wafers with a spoon. Finish with whipped cream.
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Are you excited about the holidays? What's your favorite part?