Description
A delightful blend of creamy cheesecake and nostalgic banana pudding, layered with crunchy Nilla wafers.
Ingredients
- 1 box Nilla Wafers
- 2 TBSP Brown sugar (packed light or dark)
- 1/2 cup Unsalted butter (melted)
- 24 oz Cream cheese (room temperature)
- 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Bananas (mashed)
- 1/2 cup Sour cream (room temperature)
- 1/4 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 1 cup Crushed Nilla wafers
- 2 Bananas (sliced thinly)
- 1 package Instant vanilla pudding (3.4 oz)
- 1 cup Milk (cold)
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream (cold)
- Crushed Nilla Wafers (for decorating)
Instructions
- Prepare the crust: Crush the Nilla Wafers. Mix them with brown sugar and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden.
- Make the cheesecake filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add the white sugar and mix well. Add the two mashed bananas, sour cream, heavy cream, and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, ensuring everything is blended smoothly.
- Pour the mixture: Once your filling is ready, pour it over your pre-baked crust, smoothing the top for an even finish.
- Bake the cheesecake: Bake in your preheated oven for about 50-60 minutes or until the center is set and slightly jiggles when shaken. Turn off the oven and let the cheesecake cool inside for an hour.
- Prepare the whipped vanilla pudding: While the cheesecake cools, mix the instant vanilla pudding with cold milk in a separate bowl. Whisk until it thickens and forms soft peaks.
- Top the cheesecake: Once cooled, spread the whipped vanilla pudding over the cheesecake layer. Decorate with thin banana slices and crushed Nilla Wafers. Refrigerate for at least 4 hours before serving.
Notes
For more robust banana flavor, use very ripe bananas. Allow the cheesecake to cool completely before refrigerating to ensure it holds shape.
