Nilla Wafers

Honey Bun Cheesecake Recipe

Honey Bun Cheesecake




Honey Bun Cheesecake



Crumb Crust

2 cups crushed Nilla wafers

5 tbsp butter, melted

1 tsp cinnamon

1 tsp vanilla extract



Preheat oven to 350. Mix ingredients well and press into bottom and 1″ up sides of pan (I use a spring form pan for just about everything I bake, but definitely cheesecakes). Bake for 5 minutes then sit to the side.



Cheesecake Filling

24 oz cream cheese, softened (the softer the cream cheese the smoother the batter so I will sometimes put mine in the microwave on defrost for a few minutes)

4 large eggs

3/4 cup sugar

1 tsp vanilla

1 cup light brown sugar

1 tsp cinnamon



Beat cream cheese on low-medium speed until fluffy. Add one egg at a time mixing until incorporated in between each. Mix in regular sugar and vanilla. Beat batter until all ingredients are mixed well together, scraping the sides of the bowl frequently. Pour batter on top of crumb crust. In a separate bowl mix together the light brown sugar and cinnamon. Sprinkle this mixture on top of cheesecake batter and swirl with a fork until sugar is mixed with batter. Bake at 350 for one hour. Turn oven off and left cheesecake sit in oven for another 30 minutes. Once cheesecake is out of the oven run a knife around the edge (in between cake and pan).



Glaze Topping

2 cups confectioners sugar

1/3 cup milk

1 tsp vanilla


Mix ingredients together and pour onto cheesecake as soon as it comes out of the oven. Chill loosely covered cheesecake for at least 6 hours.

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Banana Pudding Tacos

Banana- Pudding- Tacos



Banana Pudding Tacos




10 snack packs (1 oz. each bag) mini Nilla Wafers

1/2 cup plus 2 tablespoons (125g) granulated sugar, divided

2 tablespoons cornstarch

1 can (12 oz.) evaporated milk or 1 1/2 cups whole milk

2 eggs, lightly beaten

2 tablespoons unsalted butter

2 teaspoons vanilla extract

3-4 firm, ripe bananas

1/2 tablespoon lemon juice

1 1/4 cups (280g) heavy whipped cream

10 maraschino cherries

10 disposable  spoons




Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.
Open each snack pack and pour half the contents of each bag into a large bowl. Stand the bags upright in a baking dish leaning against each other.

Place 1/2 cup sugar, cornstarch and milk into a medium saucepan and whisk until combined. Cook over medium-high heat until the mixture begins to bubble, whisking constantly. Remove the saucepan from the heat and gradually pour the eggs into the pan in a thin stream (tempering them) while whisking vigorously. Reduce the heat to medium and cook until thick and smooth, again whisking constantly.

When the mixture is thick, remove from the heat and stir in the unsalted butter and vanilla. Stir constantly until the butter is melted and well-incorporated. Pour the pudding in a separate bowl and set aside to cool slightly.

Chop the bananas into rounds and toss them in a bowl with the lemon juice until all of the bananas are covered. This will prevent them from browning.

In the bowl of an electric mixer, beat the heavy cream on high speed until it starts to thicken. Gradually add in the remaining 2 tablespoons of granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a fancy decorator tip, if desired. Otherwise just have a spoon ready for dolloping.



Pour two rounded tablespoons of pudding over the wafers in each of the bags. Top with a few banana slices and more vanilla wafers. Layer one rounded tablespoon of pudding on top of the wafers, top with additional banana slices and wafers. Pipe or dollop whipped cream on top and garnish each bag with a maraschino cherry. Serve immediately or refrigerate for 1-2 hours so the wafers become soft. Place a disposable spoon in each bag before serving.

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