Banana Pudding Cheesecake Recipe (Print Version)

# Ingredients:

→ Nilla Wafer Crust

01 - Nilla Wafers, 1 box
02 - Brown sugar, packed light or dark, 2 tablespoons
03 - Unsalted butter, melted, 1/2 cup

→ Banana Cheesecake

04 - Cream cheese, room temperature, 24 ounces
05 - White granulated sugar, 3/4 cup
06 - Pure vanilla extract, 1 teaspoon
07 - Ripe bananas, mashed, 2
08 - Sour cream, room temperature, 1/2 cup
09 - Heavy cream, room temperature, 1/4 cup
10 - Large eggs, room temperature, 4
11 - Crushed Nilla wafers, 1 cup
12 - Bananas, thinly sliced, 2

→ Whipped Vanilla Pudding

13 - Instant vanilla pudding mix, 3.4 ounces
14 - Cold milk, 1 cup
15 - Pure vanilla extract, 1 teaspoon
16 - Heavy cream, cold, 1 cup
17 - Crushed Nilla Wafers for topping

# Instructions:

01 - Preheat oven to 325°F. Process Nilla Wafers into fine crumbs, mix with brown sugar and melted butter. Press mixture into prepared 9-inch springform pan and bake for 11 minutes.
02 - Beat cream cheese and sugar until smooth. Add mashed bananas, vanilla, sour cream, and heavy cream. Mix in eggs just until combined. Pour half the batter over crust, layer with sliced bananas and crushed wafers, then add remaining batter.
03 - Place springform pan in water bath and bake for 80-90 minutes until edges are set with slight center jiggle. Cool in oven with door cracked for 30 minutes, then completely on rack before chilling 6 hours or overnight.
04 - Beat instant pudding with cold milk for 2 minutes. Separately whip heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into pudding until combined.
05 - Remove chilled cheesecake from springform pan, top with whipped vanilla pudding mixture, and sprinkle with crushed Nilla Wafers.

# Notes:

01 - All dairy ingredients should be at room temperature before beginning
02 - Can use either waterproofing method for the water bath
03 - Requires minimum 6 hours chilling time