Banana Pudding Cheesecake (Print Version)
# Ingredients:
→ Crust Base
01 -
1 box of Nilla Wafers
02 -
2 tablespoons of lightly or darkly packed brown sugar
03 -
1/2 cup of melted unsalted butter
→ Banana Cheesecake Layers
04 -
24 ounces of softened cream cheese
05 -
3/4 cup of regular white sugar
06 -
1 teaspoon of pure vanilla extract
07 -
2 ripe bananas, mashed
08 -
1/2 cup of room-temperature sour cream
09 -
1/4 cup of room-temp heavy cream
10 -
4 large eggs at room temperature
11 -
1 cup of ground-up Nilla Wafers
12 -
2 bananas, sliced thin
→ Creamy Pudding Topping
13 -
3.4 ounces of instant vanilla pudding mix
14 -
1 cup of cold milk
15 -
1 teaspoon of vanilla extract
16 -
1 cup of chilled heavy cream
17 -
Extra crushed Nilla Wafers for garnish
# Instructions:
01 -
Turn the oven on to 325°F. Blend Nilla Wafers into crumbs, stir with melted butter and brown sugar. Firmly press it into the base of a 9-inch springform pan and bake for 11 minutes.
02 -
Whip sugar and cream cheese until creamy. Stir in bananas, sour cream, vanilla, and heavy cream. Lightly mix in eggs. Pour part of the mixture onto the crust, add banana slices and wafer crumbs, then cover with the remaining filling.
03 -
Set the springform pan in a warm water bath and bake for 80-90 minutes until firm edges and a wobbly center appear. Let cool for 30 minutes in the oven with the door open, then fully cool on a rack before refrigerating for at least 6 hours.
04 -
Whisk pudding mix with cold milk for 2 minutes. Separately, whip heavy cream and vanilla until fluffy peaks form, then gently fold that into the pudding mixture until smooth.
05 -
Take chilled cheesecake out of the pan, spread the whipped pudding topping on top, and sprinkle crushed Nilla Wafers over everything for a final touch.
# Notes:
01 -
Dairy products need to be at room temperature beforehand.
02 -
Use a reliable waterproof option for the water bath.
03 -
You'll need at least 6 hours to chill the dessert.