Banana Pudding Cheesecake Tres Leches (Print Version)
# Ingredients:
→ Cake
01 -
1 box Duncan Hines Classic White Cake Mix
02 -
½ cup all-purpose flour
03 -
¼ teaspoon baking powder
04 -
⅛ teaspoon salt
05 -
1 cup milk
06 -
½ cup granulated sugar
07 -
¼ cup brown sugar
08 -
½ cup melted butter
09 -
3 eggs
10 -
½ tablespoon vanilla
→ Milk Blend
11 -
3 cups whole milk
12 -
1 can evaporated milk
13 -
2 cans condensed milk
14 -
1 teaspoon vanilla
15 -
Pinch of cinnamon
→ Cheesecake Topping
16 -
6 oz cream cheese
17 -
1¼ cups heavy whipping cream
18 -
⅓ cup + 1 tablespoon granulated sugar
19 -
1 teaspoon vanilla
→ Crust
20 -
2⅓ cups Nilla cookie crumbs
21 -
10 tablespoons unsalted butter, melted
22 -
2 tablespoons sugar
→ Banana Pudding Layer
23 -
1 box banana pudding mix
24 -
½ teaspoon vanilla
25 -
Pinch of cinnamon
26 -
Fresh bananas for layering and garnish
27 -
Nilla wafers for garnish
# Instructions:
01 -
Preheat oven to 350°F. Grease 18 3.5-inch disposable cupcake cups with non-stick spray.
02 -
Mix Nilla crumbs, sugar, and melted butter until combined. Press 2 tablespoons into bottom of each cup.
03 -
Mix wet ingredients until combined. Sift dry ingredients, add to wet ingredients, and mix until combined.
04 -
Scoop one ice cream scoop of batter into each cup. Bake 18-20 minutes until toothpick comes out clean. Cool completely.
05 -
Make banana pudding according to box directions, adding vanilla and cinnamon. Refrigerate.
06 -
Mix milk blend ingredients. Poke holes in cooled cakes and pour milk mixture over until filled but not overflowing. Refrigerate 4-6 hours or overnight.
07 -
Beat cream cheese, cream, sugar, and vanilla until stiff peaks form.
08 -
Layer banana pudding and banana slices on soaked cakes. Pipe cheesecake topping using 1M tip. Garnish with Nilla wafers and banana slices.
# Notes:
01 -
Makes 18 individual servings
02 -
Keeps fresh 3-4 days in refrigerator
03 -
All wet ingredients should be room temperature