Description
This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of mashed ripe bananas and a delicate Nilla Wafer crust. Baked in a water bath to ensure a smooth, velvety texture, this dessert is perfect for banana lovers seeking a luscious twist on traditional cheesecake. Topped with whipped cream, crushed Nilla Wafers, and fresh bananas, it offers a delightful balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 8 ounces Nilla Wafer cookies, crushed into crumbs (about 2 cups of crumbs)
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces cream cheese, room temperature (4 8-ounce packages)
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup mashed ripe bananas (about 2 ½ medium bananas)
- ⅔ cup sour cream
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking both the crust and cheesecake.
- Prepare Water Bath Setup: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks. Alternatively, place this pan inside a 10-inch round cake pan. Both pans will go into a large roasting pan later, where boiling water will be poured around the pans for a water bath.
- Prepare Pan: Lightly spray the springform pan with nonstick cooking spray to ensure easy removal of the cheesecake.
- Make Crust: In a medium bowl, combine crushed Nilla Wafer cookies with melted butter until fully mixed. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool while preparing the cheesecake filling.
- Mix Cream Cheese: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 1 minute until smooth.
- Add Sugar and Flour: Incorporate granulated sugar and all-purpose flour into the cream cheese, mixing until well combined and smooth, about 1 minute.
- Add Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl between each egg to ensure even mixing.
- Add Flavorings and Bananas: Mix in vanilla extract, mashed bananas, sour cream, and salt until the batter is smooth and fully incorporated, about 1 minute.
- Pour Batter into Crust: Spoon the cheesecake batter into the prepared crust, smoothing the top evenly.
- Set Up Water Bath and Bake: Place the springform pan inside the 10-inch cake pan, then place both pans into the large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 65-70 minutes until the edges are set but the center has a slight jiggle.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to finish setting gently.
- Cool Completely: Carefully remove the cheesecake from the water bath and transfer to a cooling rack until fully cooled.
- Chill: Refrigerate the cheesecake for at least 8 hours or overnight to firm up before serving.
- Serve: Top the cheesecake with whipped cream, crushed Nilla Wafers, freshly sliced bananas, and optionally a drizzle of salted caramel sauce for extra flavor.
Notes
- The Nilla Wafer crust is softer than a traditional graham cracker crust but works wonderfully with the banana cheesecake filling.
- If you prefer a firmer crust, substitute with a graham cracker crust following your favorite recipe.
- For a smoother cheesecake texture without banana flecks, puree the bananas in a food processor instead of mashing.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 460
- Sugar: 32g
- Sodium: 200mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
