Decadent Banana Pudding Whiskey Chocolate Cheesecake with Peanut Butter Cup Crunch

Ingredients

Banana Pudding Base

• 1 cup crushed vanilla wafers
• 3 tbsp melted butter
• 1 ripe banana, mashed
• 2 tbsp sugar

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1/4 cup whiskey
• 7 oz dark chocolate, melted
• 1 tsp vanilla extract
• 1/4 cup heavy cream

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 2 tbsp powdered sugar
• 1/4 cup heavy cream
• Chopped peanut butter cups, for garnish

Instructions

Banana Pudding Base

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed vanilla wafers, melted butter, mashed banana, and sugar until well blended.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake the base in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

Whiskey & Chocolate Filling

1. Reduce the oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
3. Mix in the sour cream until well combined.
4. Add the eggs, one at a time, beating on low speed until just combined.
5. Stir in the whiskey, melted chocolate, vanilla extract, and heavy cream until the mixture is smooth and homogenous.
6. Pour the filling over the cooled banana pudding base.
7. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. After 1 hour, remove from the oven and refrigerate for at least 4 hours or overnight.

Peanut Butter Cup Topping

1. In a microwave-safe bowl, heat the peanut butter for 20-30 seconds until softened.
2. Stir in the powdered sugar and heavy cream until smooth and well combined.
3. Spread the peanut butter mixture over the chilled cheesecake.
4. Sprinkle chopped peanut butter cups on top for garnish.

Serving

1. Remove the cheesecake from the springform pan and place it on a serving platter.
2. Slice and serve chilled.

Enjoy your slice of Decadent Banana Pudding Whiskey Chocolate Cheesecake with Peanut Butter Cup Crunch!