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Banana Pudding Cheesecake

Banana Pudding Cheesecake
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A delightful mashup of two classic desserts, this banana pudding cheesecake features a Nilla wafer crust, a creamy banana cheesecake filling, and a topping of fresh bananas, whipped cream, and more Nilla wafers.

Ingredients

Scale
  • 1 1/2 cups Nilla wafer crumbs (about 40 wafers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe bananas (about 1 medium banana)
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 3 ripe bananas, sliced, for topping
  • 1 cup heavy cream, for topping
  • 2 tablespoons powdered sugar, for topping
  • 1/2 teaspoon vanilla extract, for topping
  • Additional Nilla wafers, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. For the crust: In a medium bowl, combine Nilla wafer crumbs, 1/4 cup granulated sugar, and melted butter. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. For the filling: In a large bowl, beat softened cream cheese and 1 cup granulated sugar with an electric mixer until smooth.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, mashed bananas, sour cream, and 1/4 cup heavy cream until just combined. Do not overmix.
  5. Pour the filling over the cooled crust.
  6. Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
  10. For the topping: In a cold bowl, beat 1 cup heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract with an electric mixer until stiff peaks form.
  11. Before serving, arrange sliced bananas on top of the cheesecake. Spread or pipe whipped cream over the bananas. Garnish with additional Nilla wafers.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling.
  • Do not overmix the cheesecake batter, as this can introduce too much air and cause cracks.
  • Chilling the cheesecake for an extended period allows it to set properly and enhances its flavor.

Nutrition

Find it online: https://richfeast.com/banana-pudding-cheesecake/