As I’ve mentioned in my other posts about Banana Pudding, it is one of my favorite desserts. This Banana Pudding Cheesecake takes it to a whole different level, combining the pudding, Nilla wafers, and bananas with cheesecake! If there is anything wrong about this dish, then I don’t want to be right! The crust for Banana Pudding Cheesecake is made with Nilla Wafers and then you have delicious cheesecake layered with bananas and then topped with more Nilla Wafer and whipped cream.
To bake the banana pudding cheesecake, you will wrap the bottom of your pan in foil and place the springform pan into a larger pan filled with about an inch of hot water. This is called a water bath, and it helps steam the cheesecake in the oven as it bakes. It helps the cheesecake bake evenly, and prevents cracking.
Once it’s baked, you will need to let it cool completely, and then chill it for at least 3 hours, or overnight. Cheesecake is a perfect dessert when you’re entertaining because not only CAN you make it ahead, you actually SHOULD!
When you’re ready to serve your cheesecake, run a butter knife around the edge of the pan and remove the sides of the springform pan. Be sure to wait until you’re ready to serve the cheesecake before you top it with whipped cream. The longer the whipped cream sits, the softer it gets. Drizzle it with caramel to finish off this truly decadent dessert!
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Banana Pudding Cheesecake
Course: DessertsCuisine: SouthernDifficulty: Medium8
servings30
minutes40
minutesIngredients
- Crust:
2 cups 2 crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
5 tbsp 5 butter, melted
1/4 cup 1/4 granulated sugar
1/8 tsp 1/8 kosher salt
- Cheesecake:
4 (8 oz) blocks 4 cream cheese, room temperature
1 cup 1 granulated sugar
1/2 cup 1/2 sour cream, room temperature
2 tsp 2 vanilla
3 3 eggs, room temperature
12 12 vanilla wafter cookies, coarsely chopped
1 1 large bananas, thinly sliced
- Topping:
1 cup 1 heavy cream
1/4 cup 1/4 powdered sugar
10 10 vanilla wafer cookies, to decorate
1/4 cup 1/4 caramel sauce, to drizzle
Directions
- Crust:
- Preheat oven to 350° F.
- In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
- Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
- Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
- Cheesecake:
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
- Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
- Topping and Assembly:
- When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
- Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
- Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
- Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
- Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.
Notes
- Cheesecake can be stored airtight before topping with whipped cream for up to 5 days in the refrigerator.
- If storing with the whipped cream on top, cover tightly and refrigerate. Please note the whipped cream will deflate, and become soft the longer it is stored.
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