Banana Cheesecake Pudding (Print Version)
# Ingredients:
→ Nilla Wafer Crust
01 -
1/2 cup melted unsalted butter
02 -
2 tablespoons packed light or dark brown sugar
03 -
1 box crushed Nilla Wafers
→ Banana Cheesecake
04 -
4 large eggs, at room temperature
05 -
1 teaspoon pure vanilla extract
06 -
1/4 cup heavy cream at room temperature
07 -
1/2 cup sour cream at room temperature
08 -
2 mashed ripe bananas
09 -
24 ounces softened cream cheese
10 -
3/4 cup granulated white sugar
11 -
1 cup crushed Nilla Wafers
12 -
2 bananas, thinly sliced
→ Whipped Vanilla Pudding
13 -
1 cup cold heavy cream
14 -
1 teaspoon pure vanilla extract
15 -
3.4 ounces instant vanilla pudding mix
16 -
Topping: Crushed Nilla Wafers
17 -
1 cup cold milk
# Instructions:
01 -
Heat oven to 325°F. Turn Nilla Wafers into crumbs using a food processor, then mix with melted butter and brown sugar. Press the mixture into a 9-inch springform pan and bake for about 11 minutes.
02 -
Mix cream cheese with sugar until smooth. Add sour cream, mashed bananas, heavy cream, and vanilla. Gently blend in the eggs. Pour half the mixture over the crust, layer in the banana slices and crushed wafers, then add the remaining mixture.
03 -
Place your springform pan in a water bath and bake for 80–90 minutes. The edges should set, but the center will be a little wobbly. Let it cool in the oven with the door cracked for 30 minutes, then transfer it to a rack to fully cool. Chill for at least 6 hours or overnight.
04 -
Combine cold milk and pudding mix, whisking for 2 minutes. Separately whip cold heavy cream with vanilla until it forms stiff peaks. Fold the whipped cream into the pudding until it's well mixed.
05 -
Take the chilled cheesecake out of the springform pan. Add the whipped vanilla pudding layer on top and sprinkle with crushed Nilla Wafers.
# Notes:
01 -
Bring all your dairy items to room temperature before starting.
02 -
Choose any method to prevent water from leaking into the water bath.
03 -
Plan for at least 6 hours of chilling time.