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Preheat oven to 350°.
Line a standard 12 cup muffin tin with muffin liners.
Mix together cookie crumbs, sugar, and butter, until it resembles wet sand.
Place about 2 tablespoons of crust mixture into each lined muffin tin. Use the back of a small spoon to compact the crust mixture into the bottom of liner.
Bake for 5-8 minutes until lightly brown.
Remove from oven to cool.
Reduce oven temperature to 325°.
Beat cream cheese until smooth and creamy. Slowly beat sugar into cream cheese until well combined.
Mix in mashed banana and vanilla.
Scrape sides of bowl well.
Beat in eggs 1 at a time. Scrape sides of bowl between each addition.
Divide batter evenly over crust in muffin cups.
Bake for 20 minutes.
Turn oven off and crack oven door for 5 more minutes.
Move pan to a cooling rack to cool completely.
Refrigerate until cold.
If desired garnish each cooled Banana Pudding Cheesecake with sweetened whipped cream, a mini nilla wafer and a slice of banana before serving.