Description
Southern charm meets creamy indulgence in this banana pudding cheesecake, blending classic comfort with luxurious dessert magic. Silky layers of banana-infused goodness promise a sweet escape that delights your senses and brings pure Southern hospitality to the table.
Ingredients
Scale
Crust:
- 1 11-ounce box (312g) Nilla wafers
- 5 tablespoons (70g) unsalted butter, melted
Cheesecake Filling:
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 tablespoons (23g) all-purpose flour
- 4 large eggs, room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1/4 cup (60g) sour cream, room temperature
Banana Pudding Layer:
- 1 cup (240g) mashed ripe bananas (about 2 medium bananas)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 3 tablespoons (42g) unsalted butter
- 1 teaspoon (5ml) pure vanilla extract
Topping:
- 1/2 bananas, sliced
- Whipped cream
- Nilla wafers
- Banana slices
Instructions
- Preheat the oven to 325°F (160°C), ensuring the rack is positioned in the center for even baking.
- Pulverize Nilla wafers into fine, uniform crumbs using a food processor, setting aside 1/2 cup for later decoration.
- Combine cookie crumbs with melted butter, creating a cohesive mixture that holds together when pressed.
- Firmly compact the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan, creating a sturdy base.
- Using a stand mixer, whip cream cheese and sugar at high speed until completely smooth and free of lumps.
- Incorporate vanilla extract, then gently add eggs one at a time, mixing minimally to prevent overbeating.
- Blend in sour cream until silky, then carefully fold mashed bananas throughout the batter.
- Transfer cheesecake mixture into the prepared crust, smoothing the top with a spatula.
- Securely wrap the springform pan’s exterior with two layers of aluminum foil to prevent water infiltration.
- Position the pan inside a large roasting dish and surround with boiling water until it reaches halfway up the pan’s sides.
- Bake for 50-60 minutes, watching for set edges and a slightly jiggly center.
- After baking, turn off the oven, leave the door slightly ajar, and allow cheesecake to gradually cool for one hour.
- In a saucepan, whisk together sugar, flour, and salt until well combined.
- Integrate eggs, creating a smooth base, then slowly introduce milk and heavy cream while continuously whisking.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to gently bubble.
- Remove from heat, fold in butter and vanilla extract, then let pudding cool for 15 minutes.
- Arrange thinly sliced bananas in a single layer across the cooled cheesecake.
- Spread banana pudding evenly over the banana layer, ensuring complete coverage.
- Refrigerate for minimum 4 hours or overnight to allow flavors to develop and set completely.
- Before serving, sprinkle reserved wafer crumbs over the top for added texture and visual appeal.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture.
- Use ripe, spotty bananas for the most intense, sweet banana flavor in the cheesecake and pudding.
- Crush Nilla wafers finely and pack the crust tightly to create a sturdy, crisp base that won’t crumble.
- Create a water bath carefully to prevent water from seeping into the springform pan and ruining the cheesecake’s texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 386 kcal
- Sugar: 30 g
- Sodium: 195 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 125 mg