Banana Pudding Cheesecake

Instructions

• Step 1: Burning the recteq Cherry Pellets, set your recteq to 350ºF. Add large sheet pan filled 1/2 way with water to recteq.
• Step 2: In a mixing bowl add crushed vanilla wafers, butter, sugar, salt, and vanilla extract. Mix well with wooden spoon until well combined.
• Step 3: Spray the springform pan with non-stick spray and place the crust mixture into the Springform pan, making sure to go up the side of the pan as well.
• Step 4: Place springform pan into recteq and let crust cook for 8-10 minutes unitl lightly golden brown, remove from recteq and set aside to cool.
• Step 5: To the electric stand mixer, add cream cheese and using the paddle attachment, mix until smooth. Stop mixer and scrape bowl with rubber spatula. Add sugar to cream cheese and mix until smooth.
• Step 6: To the electric stand mixer, add cream cheese and using the paddle attachment, mix until smooth. Stop mixer and scrape bowl with rubber spatula. Add sugar to cream cheese and mix until smooth.
• Step 7: Turning the mixer to low, add the sour cream and vanilla. Mix well and remember to scrape the bowl as necessary. Once well combined, add eggs one at a time, waiting for each egg to be fully mixed before adding the next.
• Step 8: Once eggs are fully combined, pour cheesecake mixture over crust. Be sure to wrap bottom of springform pan in plastic wrap and 2 pieces of alumium foil to prevent any water from getting to cake.
• Step 9: Place springform pan into center of water filled sheet pan, bake for 90 minutes or until toothpick can be pushed into middle of cake and comes out clean.
• Step 10: Remove cheesecake and allow to rest on counter for 1 hour. Then place in refrigerator for 4 hours before decorating.
• Step 11: Pour heavy cream into electric stand mixer and mix at medium high speed until it starts to thicken. Stop mixer and add powdered sugar and vanilla extract, start mixer and whip until it becomes stiff.
• Step 12: Place on top of cheesecake, add the vanilla wafer, then the banana slices, then caramel sauce. Place back in refrigerator for 30 minutes before serving.