Description
This Banana Pudding Cheesecake perfectly captures the classic flavors of banana pudding in a creamy cheesecake form. Featuring a crunchy Nilla Wafer crust, a luscious banana-infused cheesecake layer with sliced bananas and crushed wafers in the middle, and topped with a light whipped vanilla pudding, this dessert is a crowd-pleaser for any occasion.
Ingredients
Nilla Wafer Crust
- 1 box Nilla Wafers
- 2 TBSP Brown sugar, packed (light or dark)
- 1/2 cup Unsalted butter, melted
Banana Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Bananas, mashed
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 1 cup Crushed Nilla Wafers
- 2 Bananas, sliced thinly
Whipped Vanilla Pudding
- 1 package Instant vanilla pudding (3.4 oz)
- 1 cup Milk, cold
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream, cold
- Crushed Nilla Wafers for decorating
Instructions
- Prepare the Nilla Wafer Crust: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick spray, then line the bottom with a 9-inch parchment paper circle and spray again. Using a food processor, grind the Nilla Wafers into fine crumbs. Combine these crumbs with brown sugar and melted butter until fully mixed. Press this mixture into the pan, building the crust halfway up the sides using the bottom of a measuring cup to compact it. Bake the crust for 11 minutes and then set aside.
- Make the Banana Cheesecake Batter: Beat the cream cheese and sugar on high speed for 2 minutes until smooth, scraping down the bowl as needed. Mash 2 bananas thoroughly, then add to the cream cheese mixture along with vanilla extract, sour cream, and heavy cream. Mix on medium speed until combined; the batter will be slightly lumpy from the bananas. Add eggs one at a time and mix on low speed just until combined, scraping the bowl once more to ensure even mixing.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the baked crust. Layer with thinly sliced bananas and sprinkle crushed Nilla Wafers evenly on top. Finally, pour the remaining cheesecake batter over this layer, smoothing the top evenly.
- Prepare the Water Bath and Bake: To prevent cracking and ensure even baking, create a water bath. You can either: 1) Place the springform pan in a 10-inch cake pan, then place that inside a roasting pan filled halfway with hot water up the sides of the cake pan, or 2) Wrap the springform pan tightly twice with aluminum foil, then place it directly in the roasting pan filled halfway with hot water up the springform pan sides. Bake for 80-90 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes before removing it from the water bath and cooling it completely on a wire rack.
- Chill the Cheesecake: Once cooled, wrap the cheesecake tightly in foil and refrigerate for at least 6 hours or overnight for best results.
- Prepare the Whipped Vanilla Pudding Topping: In a large bowl, whisk together the instant vanilla pudding powder and cold milk using a hand mixer on medium speed for 2 minutes until thickened. Refrigerate this mixture while you whip the cream. In a chilled metal bowl with a whisk attachment, beat the heavy cream and vanilla extract on high speed until stiff peaks form. Gently fold the whipped cream into the pudding mixture using a rubber spatula to maintain airiness.
- Decorate and Serve: Remove the cheesecake from the springform pan and take off the parchment paper. Spread the whipped vanilla pudding topping evenly over the cheesecake. Sprinkle additional crushed Nilla Wafers on top for decoration. Slice and serve chilled.
Notes
- Be sure to take all dairy ingredients out of the refrigerator 2 hours before baking to ensure a smooth batter.
- When using a water bath, securely wrap the pan to prevent water leaks into the crust.
- Allow sufficient chilling time to let the cheesecake set properly for clean slices.
- Use room temperature eggs and cream cheese to avoid lumps in the batter.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
