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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