Banana Cheesecake Delight (Printable Version)
An elegant fusion of banana pudding and cheesecake, showcasing layers of fresh bananas, smooth cheesecake cream, and a crisp Nilla Wafer crust.
# What You’ll Need:
→ Nilla Wafer Crust
01 -
One box of Nilla Wafers
02 -
Two tablespoons of packed light or dark brown sugar
03 -
Half a cup of melted unsalted butter
→ Banana Cheesecake
04 -
Three 8-ounce packages of room-temp cream cheese (24 ounces total)
05 -
3/4 cup of regular granulated sugar
06 -
A teaspoon of pure vanilla
07 -
Two mashed ripe bananas
08 -
Half a cup of sour cream that’s been left out to warm up
09 -
1/4 cup of heavy cream, not cold
10 -
Four large eggs, also at room temperature
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One cup of crushed Nilla Wafers
12 -
Two bananas, sliced thin
→ Whipped Vanilla Pudding
13 -
3.4 ounces of instant vanilla pudding mix
14 -
One cup of milk, cold from the fridge
15 -
One teaspoon of vanilla extract
16 -
One cup of cold heavy cream
17 -
Crushed Nilla Wafers to sprinkle on top
# Step-by-Step Guide:
01 -
Set your oven to 325°F and let it warm up. Turn the cookies into crumbly bits using a food processor, then mix in the brown sugar and melted butter. Press this mix firmly into a 9-inch springform pan you’ve already prepped. Pop it in the oven for 11 minutes.
02 -
Whip the cream cheese and sugar until it’s completely smooth. Add in the mashed bananas, vanilla, sour cream, and heavy cream. Gently beat in the eggs, being careful not to overmix. Pour half of this batter over the baked crust. Arrange the sliced bananas on top, sprinkle with crushed wafers, and cover with the rest of the batter.
03 -
Secure the springform pan in a water bath and bake for about 80 to 90 minutes, or until the edges are firm and the middle gently jiggles. Turn off the oven, crack its door open, and let the cheesecake sit for half an hour. Then cool it fully on a rack before putting it in the fridge for at least 6 hours or overnight.
04 -
Take your pudding mix and whisk it with the cold milk for 2 minutes. In a separate bowl, whip the cold heavy cream and vanilla until it forms stiff peaks. Combine the whipped cream and pudding by folding them together gently.
05 -
Take the chilled cheesecake out of the springform pan. Spread the whipped vanilla pudding mixture over the top and finish it off with crushed Nilla Wafers.
# Additional Notes:
01 -
Bring all your dairy ingredients to room temperature before starting.
02 -
For the water bath, you can seal the pan in foil or use another waterproofing method.
03 -
Make sure the cheesecake chills for at least 6 hours.