Banana Pudding Cheesecake
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! This eye-turning Banana Pudding Cheesecake comes to us from Cookies & Cups.
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)
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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