Banana Pudding Cheesecake

  • 2 cups crushed vanilla wafers
  • 17-18 whole vanilla wafers
  • 5 tbsp melted butter
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 32 oz cream cheese at room temperature
  • 1 cup sugar
  • 1/2 cup sour cream at room temperature
  • 1 tbsp vanilla 
  • 1 tbsp banana flavoring
  • 3 eggs at room temperature
  • 12-14 crushed vanilla wafers
  • 1-2 ripe bananas thinly sliced
  • 1/2 tbsp light brown sugar
  • 1 tbsp skimmed milk powder (add if you wish for whipped cream to last longer without flattening) or 3/4 tbsp powdered milk and 1/4 tbsp gelatin powder
  • 1 1/4 cup cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 10 vanilla wafer to top
  • 1/4 cup caramel drizzle

Preheat oven to 350 degrees.  Combine crushed wafers, butter 1/4 cup sugar and salt. Place on bottom of springform pan. Press crust layer down evenly. Arrange whole vanilla wafers upright around edge of pan. Bake for about 10 minutes, remove from pan and allow to cool.

Using stand mixer or hand mixer and bowl, combine cream cheese and 1 cup sugar. Mix well. Add sour cream, banana and vanilla flavorings and combine. Add eggs, combining 1 at a time. Use spatula to scrape sides and ensure everything is mixed. Pour half of the cheesecake mixture into the springform pan. Crumble 12-14 wafers onto the layer of cheesecake. Place thinly sliced banana on top, sprinkling lightly with brown sugar. Pour remaining cheesecake mixture on top, smoothing out evenly. Double wrap bottom of springform pan with aluminum foil ensuring that it is watertight. Place pan in a larger pan. Fill bottom of the larger pan with 1/2 inch of water. Bake for 65 to 70 minutes. Allow to cool and place in refrigerator for 3 hours to overnight.

Prepare whipped topping by combining chilled heavy whipping cream, skimmed milk powder, vanilla and powdered sugar. Mix well until cream stiffens. Do not over whip. Pipe cream over cheesecake and top with remaining wafers and caramel drizzle. Cover loosely with plastic wrap and refrigerate.

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