Banana Pudding Cheesecake cupakes

12 CHEESE CUPCAKES

INGREDIENTS:

VANILLA WAFER CRUST

1 cup (134g) vanilla wafer cookie crumbs

2 tbsp (26g) sugar

4 tbsp (56g) real butter, melted

BANANA FILLING

12 ounces (339g) Cream Cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) all-purpose flour

1/4 cup (58g) sour cream

1/4 cup lightly mashed bananas

1 tsp vanilla extract

¼ tsp banana extract

2 eggs

Banana slices

WHIPPED CREAM

3/4 cup (180ml) heavy whipping cream, cold

6 tbsp (44g) powdered sugar

1/2 tsp vanilla extract

Vanilla wafers

Banana slices

Or even better:
Cream Cheese Swiss Buttercream recipe (I used this one)

8 ounces (227 grams) egg whites from whole eggs or a carton

16 ounces (454 grams) granulated sugar

2 ounces (57 grams/3 tablespoons) corn syrup

16 ounces (454 grams) unsalted butter softened but not warm

4 ounces (113 grams) cream cheese, softened

2 tablespoons vanilla extract

DIRECTIONS:

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

FILLING AND TOPPING

4. Reduce oven to 300°F (148°C).

5. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

6. Add the sour cream and mashed bananas. Beat on low speed until well combined.

7. Add the vanilla  and banana extracts and the first egg and beat slowly until mostly combined.

8. Add the remaining egg and mix until well combined.

9. Add a small amount of filling to each cheesecake cup, then add a couple banana slices on top.

10. Add additional filling on top of the banana slices, filling each cup until mostly full.

10. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes.

11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

12. When cheesecakes are cooled, remove them from the pan.

13. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

14. Pipe a swirl of whipped cream on top of each cheesecake and finish off with a banana slice and vanilla wafer.

15. Refrigerate until ready to serve. Cheesecakes are best when well chilled.  These are okay to store covered for 2-3 days.

Cream Cheese Swiss Buttercream instructions:
1. Whisk egg whites and sugar together in a microwave-safe bowl followed by the corn syrup. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating.
Heat until the sugar is dissolved and the mixture reaches 160 f/75 C. Pour the syrup into a cake pan or shallow metal bowl (straining the mixture if any lumps are present) and chill in the freezer for 15-20 minutes until it is cool.

3. Meanwhile, beat the butter in a mixer bowl with the flat paddle attachment on high for about 2 minutes until creamy and lightened. Add the cream cheese and beat on medium-high for 1 minute until well combined.

4. Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.

5. Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy.