Gluten Free Roasted Banana Pudding Cheesecake

1. Preheat oven to 400°F. Line a small baking sheet with foil.
2. Place bananas cut-side up, sprinkle with 1 tbsp sugar, then flip so skins face up.
3. Roast for 10 minutes, until skins are blackened and juices leak.
4. Cool while you prepare the crust.

1. Reduce oven temperature to 350°F.
2. Combine:
   • 1¾ cups crushed Sweet Loren’s Cinnamon Sugar Cookies
   • 2 tbsp granulated sugar
   • ½ cup melted butter
   • Pinch of salt
3. Stir until evenly moistened.
4. Press into the bottom and halfway up the sides of a greased 9″ springform pan.
5. Bake for 10 minutes. Set aside to cool.

1. Keep oven at 350°F. Place a roasting pan on the lower oven rack. Boil water in a medium pot for the water bath.
2. In a stand mixer, beat cream cheese until smooth.
3. Scoop out the roasted bananas from their skins and mix into the cream cheese until combined.
4. Add sugar and cornstarch. Mix until smooth.
5. Scrape down the bowl, then mix in sour cream and vanilla.
6. Add eggs one at a time, mixing on medium-low until fully incorporated.
7. Give one final fold with a spatula to make sure everything is evenly mixed—banana bits are fine.
8. Pour batter into the crust and smooth the top.
9. Pour boiling water into the roast pan. Quickly place cheesecake on the middle rack above it and close the oven door.
10. Bake for 50–60 minutes, until edges are puffed and center jiggles slightly when nudged.
11. Turn off the oven and crack the door. Let cheesecake rest inside for 1 hour.
12. Remove from the oven and let cool at room temp for 30 minutes. Then refrigerate for at least 4–6 hours or overnight.

Homemade Roasted Banana Pudding (½ Batch):

1. In a saucepan, whisk together:
   • 2 egg yolk
   • 2 tbsp granulated sugar
   • 1 tbsp brown sugar
   • ⅛ tsp salt
   • ½ tbsp cornstarch
2. Slowly whisk in 1 + ½ Cup cold milk.
3. Heat over medium, whisking constantly until thick and bubbling (~5–7 min).
4. Remove from heat and stir in:
   • ½ tbsp butter
   • ½ tsp vanilla
   • 1 mashed roasted banana (from earlier, or roast an extra)
5. Let cool slightly, then chill before use.

Quick Option:

Prepare 1 box (3.4 oz) instant vanilla pudding per instructions. Stir in 1 mashed roasted banana for extra flavor.

1. Whip 1 cup heavy cream with 1 tbsp powdered sugar until soft peaks form.
2. Once cheesecake is chilled, spread whipped cream on top.
3. Spoon banana pudding over the whipped cream in a rustic swirl.
4. Garnish with sliced banana and crushed gluten free vanilla wafers for crunch.
5. Slice and serve!

• Prep Time: 45 minutes
• Cook Time: 50–60 minutes
• Cool & Chill Time: 6–8 hours (including refrigeration)
• Total Time: 8–9 hours
• Servings: 12 slices
• Estimated Calories Per Serving: 480–520 kcal