Banana Pudding Cheesecake Wafer (Print)
Creamy banana cheesecake with Nilla Wafer crust, banana slices, and a light vanilla pudding topping.
# What You'll Need:
→ Nilla Wafer Crust
01 -
1 box Nilla Wafers
02 -
2 tablespoons brown sugar, packed
03 -
1/2 cup unsalted butter, melted
→ Banana Cheesecake
04 -
24 ounces cream cheese, room temperature
05 -
3/4 cup white granulated sugar
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1 teaspoon pure vanilla extract
07 -
2 bananas, mashed
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1/2 cup sour cream, room temperature
09 -
1/4 cup heavy cream, room temperature
10 -
4 large eggs, room temperature
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1 cup crushed Nilla Wafers
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2 bananas, sliced thinly
→ Whipped Vanilla Pudding
13 -
1 package instant vanilla pudding (3.4 ounces)
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1 cup milk, cold
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1 teaspoon pure vanilla extract
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1 cup heavy cream, cold
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Crushed Nilla Wafers (for decorating)
# How to Make It:
01 -
Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Using a food processor, blend the Nilla Wafers into a fine crumb. Add in brown sugar and melted butter and mix together. Pour the crumbs into the pan, pressing the crust halfway up the pan. Use the bottom of a measuring cup to compact the crust. Bake for 11 minutes.
02 -
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl. Mash 2 bananas well and add them with vanilla, sour cream, and heavy cream. Mix on medium speed until combined (will be lumpy). Add in eggs and mix on low speed until just combined. Scrape the bowl.
03 -
Pour half of the cheesecake batter on top of the prepared crust. Layer with thinly sliced bananas and sprinkle crushed Nilla Wafers on top. Top with the remaining cheesecake batter.
04 -
Place the springform pan in a 10-inch cake pan inside a roasting pan filled halfway with hot water (alternatively, tightly wrap the springform pan in foil before placing in the roasting pan). Bake for 80-90 minutes until the center jiggles slightly and the edges are set. Turn off the oven, crack the door, and rest for 30 minutes. Remove from the water bath and cool completely on a rack. Wrap in foil and chill for at least 6 hours or overnight.
05 -
In a large bowl, beat the pudding mix and cold milk on medium speed for 2 minutes. Chill in the fridge. In a separate bowl, whip heavy cream and vanilla on high speed until stiff peaks form. Gently fold the whipped cream into the pudding until combined.
06 -
Remove the cheesecake from the fridge and release it from the springform pan. Spread the whipped vanilla pudding over the top and sprinkle with crushed Nilla Wafers.
# Additional Notes:
01 -
Ensure all dairy ingredients are at room temperature for a smoother batter.