Carolina Cupboard

Directions

• Preheat your oven to 325°F (162°C) and line a mini cupcake pan with mini cupcake liners.
• In a small bowl, combine vanilla wafer crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
• Spoon about 1 teaspoon of the crust mixture into each liner and press firmly to create an even base.
• Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.
• Make the Cheesecake Filling
• Lower the oven temperature to 300°F (148°C).
• In a large mixing bowl, beat the softened cream cheese, sugar, and flour on low speed until smooth, scraping down the sides as needed.
• Add sour cream and mashed bananas, mixing on low until fully incorporated.
• Mix in the vanilla extract and egg, beating gently until just combined.
• Spoon the filling into each crust-lined cup, filling nearly to the top.
• Bake for 18-20 minutes. Turn off the oven, leaving the door closed for an additional 5 minutes.
• Crack the oven door and let the cheesecakes cool for 15-20 minutes, then transfer to the fridge to chill completely.
• Whip Up the Topping
• In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
• Transfer the whipped cream to a piping bag fitted with a star tip and pipe a swirl onto each chilled cheesecake.
• Garnish with a candied banana slice, a vanilla wafer half, and a drizzle of Ginger Elizabeth Salted Caramel for an extra touch of decadence.
• Refrigerate until ready to serve. These bites are best enjoyed within 2-3 days when stored covered in the fridge.