holiday — kid-approved

Banana Pudding Cheesecake

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prep time 45 minutes
cook time 80 minutes

Overview

It’s recipes like this that prove two desserts are better than one. You don’t want to miss out on the distinct flavors of a Southern classic paired with tangy cream cheese and fluffy whipped cream!

BY:Cookies and Cups

Ingredients

For the crust:

  • 2 cups crushed vanilla wafer cookies (approximately 60 wafers), plus 17 more cookies to rim pan
  • 5 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon kosher salt

For the filling:

  • 4 (8-ounce) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 large Nellie’s Free Range Eggs, room temperature
  • 12 vanilla wafer cookies, coarsely chopped
  • 1 large or 2 small bananas, thinly sliced

For the topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 10 vanilla wafer cookies
  • 1/4 cup caramel sauce (optional)

Directions

To make the crust:

  • Preheat oven to 350F.
  • In a large bowl, combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
  • Press the mixture evenly into the bottom of a 9-inch spring form pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
  • Bake for 8 to 10 minutes or until lightly golden, and set aside while you make your cheesecake.

    To make the filling:

  • In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar at medium speed until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add the sour cream and vanilla. Mix well, scraping sides of the bowl as necessary. Add the eggs, one at a time, mixing at low speed after each addition just until blended. Don’t over-mix. Pour half of the batter over the crust, and spread evenly.
  • Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the batter, and top with the sliced bananas. Spread the remaining batter on top evenly.
  • Double-wrap the bottom of the spring form pan with foil, sealing it tightly to prevent water from getting into the pan.
  • Place the spring form pan into a larger pan, and pour in very hot water until the bath is 3/4 inch deep. Be sure that the water level does not rise higher than the foil.
  • Bake for 60 to 70 minutes or until the center is almost set. The center will still jiggle, but the edges should be fully set.
  • Carefully run a knife around the rim of pan to loosen the cake. Allow to cool at room temperature for at least 1 hour, then cover and transfer into the refrigerator for 6 hours or overnight.

    To make the topping and assemble the cake:

  • When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
  • Add the powdered suga, and mix at medium-high speed for approximately 2 minutes, until the cream is thickened and stiff peaks form.
  • Release the sides of the spring form pan and pat dry with a paper towel if any condensation has built up.
  • Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
  • Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce if desired.
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