Banana Pudding Cheesecake
Banana Pudding Cheesecake is a delicious dessert featuring a Nilla Wafer crust and a creamy banana pudding filling.
Equipment
- 9-inch springform pan
- mixing bowl
- stand mixer
- aluminum foil
- roasting pan
- Food Processor
Ingredients
Nilla Wafer Crust
- 3 cups whole Nilla wafers crushed 180 grams; 1 ⅔ cups crushed
- ¼ cup granulated sugar 50 grams
- 5 tablespoons unsalted butter melted and slightly cooled 70 grams
Banana Pudding Cheesecake Filling
- 32 ounces brick-style cream cheese softened to room temperature 4 blocks; 905 grams
- 1 cup mashed ripe banana 2 large ripe fresh bananas; 250 grams
- ½ cup full-fat sour cream room temperature 115 grams
- 1 cup granulated sugar 200 grams
- 1 box dry instant banana cream pudding mix (3.4 oz, NOT cook & serve)
- 1 teaspoon pure vanilla extract
- 4 large eggs at room temperature
Optional Toppings
- 2 cups whipped cream or whipped topping [homemade or store-bought]
- 1 to 2 bananas sliced
Instructions
To make the crust
- Preheat the oven to 325°F (163°C).
- Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- Crush the Nilla wafers in a food processor or blender until the mixture resembles fine crumbs.
- Combine the crushed Nilla wafer crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined.
- Add the melted butter and mix until all of the crumbs are moistened.
- Scoop the mixture into the prepared 9-inch springform pan and firmly press it down into one even layer.
- Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling.
- Keep the oven temperature at 325°F (163°C).
To make the cheesecake filling
- Place a large pot of water on the stove to boil for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low-medium speed until smooth.
- Add the mashed banana and sour cream and mix until fully combined.
- Then, add the granulated sugar, banana cream pudding mix, and pure vanilla extract and mix until well combined.
- In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined.
- Secure the bottom of the springform pan with 2 to 3 layers of aluminum foil to prevent water from entering the pan while baking.
- Pour the cheesecake filling into the springform pan and smooth it out into one even layer.
- Add the boiling water to a large roasting pan until it is about 1-inch deep.
- Carefully place the wrapped springform pan into the roasting pan.
- Transfer the roasting pan with the cheesecake to the oven and bake for 70 to 80 minutes.
- Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
- Remove from the oven and transfer to a wire rack to cool completely.
- Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight.
To assemble the cheesecake
- Once the cheesecake is completely cooled and chilled, run a thin knife around the outside of the cheesecake to loosen it from the pan.
- Carefully release the springform pan.
- Decorate the cheesecake with a generous amount of homemade whipped cream, sliced bananas, and Nilla wafers.
Notes
Cheesecake may be stored in an airtight container in the fridge for up to 4 days. It will freeze well for up to 3 months. Wrap tightly with plastic wrap and freeze in a large freezer bag. Thaw overnight in the refrigerator, then top with whipped cream, sliced bananas, and Nilla wafers.
Nutrition
Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 260mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg
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