BANANA PUDDING CHEESECAKE.

An absolute dream in a cheesecake — from the delicious vanilla wafer crust to the velvety cheesecake to the banana whipped cream topping and everything in between, literally. This delightful and rich cheesecake is also layered with finely sliced bananas and almonds along vanilla wafer crumbs! Top it with caramel drizzle and you are in for a heavenly treat!
PREP: 30 M | PREHEAT: 350° | BAKE: VARIES

​BAKING TIMES:
9-10 inch cheesecakes: 60-70 minutes
5-6 inch cheesecakes: 50-60 minutes
Cheesecake cupcakes: 18-20 minutes

*A cheesecake is done when the edges are stiff and the center slightly jiggles when you gently shake the pan*

*Watch me make this recipe in my highlights on Instagram! Click the icon below.*

PREVENT MAJOR MISTAKES.

Cheesecakes are such delicate desserts — if you do one thing wrong, you may find yourself with a cracked, sunken, or dry cheesecake. Here are some tips:

1. Do not over mix your batter — this is so important for many reasons. If you over mix your batter, you will add more and more air bubbles to your cheesecake. This causes the cheesecake to crack and sink.
2. Prevent air bubbles — in order to prevent air bubbles other than by making sure you don’t over mix, tapping the pan down gently on the counter for about 30 seconds before you bake it will help pop the air bubbles.
3. Do not over bake your cheesecake — you should keep an eye on it in the last 10 minutes so that you can take it out just in time. Over-baking your cheesecake will cause cracks and it will become dry.

TIming is everything.

Timing is everything — do not rush the process! Instead, trust it. I know it can be hard to wait around for desserts to set, but cheesecake will be nothing without the time it needs. Make sure you let your cheesecake cool down to room temperature for at least 1 hour before loosely wrapping it and storing in the refrigerator. Chilling times vary with different sized cheesecakes:

​CHILLING TIMES:
9-10 inch cheesecakes: 6+ hours
5-6 inch cheesecakes: 5+ hours
Cheesecake cupcakes: 2+ hours

Ingredients.

FOR THE CRUST:
  • ​​2 11 oz box Nilla Wafer Cookies
  • 1/4 cup granulated sugar
  • 1 pinch of salt
  • 5 tbsp unsalted butter​, melted
Note: I used the mini wafer cookies, but the regular sized ones are great, too!

FOR THE CHEESECAKE:
  • ​4 blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 pinch salt
  • ​1/2 cup sour cream, room temperature
  • ​2 tsp vanilla extract
  • ​3 eggs, room temperature
​
FOR THE LAYERS:
  • ​2 bananas, finely sliced
  • 1/2 cup sliced almonds, optional
  • 1/2 cup leftover crust mixture

FOR THE BANANA WHIPPED CREAM TOPPING:
  • ​1.5 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ripe banana
Note: You could cut corners and use cool whip with the blended banana instead of making your own whipped cream.

DIRECTIONS.

STEP 1: MAKE THE CRUST.
  1. ​Preheat your oven to 350°. Using a food processor or blender, pulse enough wafers to make two cups — make sure the crumbs are very fine. Leave a handful of perfect waters aside for decorating your cheesecake later!
  2. ​In a small bowl, mix the cookie crumbs, 1/4 cup sugar, and a pinch salt until combined.
  3. Pour the 5 tbsp melted butter into the bowl and mix until the butter is thoroughly combined with the crumbs. Save at least 1/2 cup of this mixture aside for the center layer and garnish.
  4. If you are using a springform pan, great. If you’re using a regular pan, make sure to line it with a baking sheet with enough sticking out of the pan so you can easily remove it later.
  5. Pour the crumbs into the pan of your choice and evenly pat it down - don’t forget to pat down a bit of the crust around the wall of the pan.
  6. Bake the crust at 350° for about 10 minutes, then allow it to cool down while you make the cheesecake batter.

STEP 2: MAKE THE CHEESECAKE.
  1. ​Using an electric mixer, blend the 4 blocks of cream cheese with the 1 cup sugar just until creamy. Start on low speed, then increase to medium speed. Be sure to scrape the sides of the bowl as needed.
  2. Add in the 1/2 cup sour cream, 2 tsp vanilla, and pinch of salt. Mix on low speed just until combined. Be careful not to over mix any step — this will prevent air bubbles.
  3. Begin to add in your eggs, one at a time while the speed is on low. Make sure each egg is distributed before adding the next. Mix until just combined, scraping the sides of the bowl as needed. Again, do not over mix.*

STEP 3: BEGIN TO LAYER.
  1. Begin by making a layer of thinly sliced bananas on the crust along with some halved almonds (optional).​
  2. Pour enough cheesecake batter in the pan to fill it halfway. Then, add another layer of sliced bananas, almonds, and most of the cookie crumb mixture — you can use the remaining cookie crumbs for decorating the top later.
  3. Pour the rest of the batter into the pan leaving about a half inch for the cheesecake to expand. If you are using a springform pan, double wrap the edges and bottom of it with foil to prevent water from getting into the pan.
  4. Find a pan large enough to fit your cheesecake pan in and fill it about a 1/2 inch with extremely hot water. When you carefully place your cheesecake in the water bath, it should be about halfway up the sides of the cheesecake pan.
  5. Bake the cheesecake at 350° for about 50-60 minutes if you’re using a 5-6 inch pan or 60-70 minutes if you’re using a 9-10 inch pan. If you are baking cheesecake cupcakes, then bake for only about 18-20 minutes. It’s a good idea to keep an eye on it in the last 10 minutes.
  6. When the cheesecake is done, you’ll notice that the edges are set and the center slightly jiggles when you gently shake the pan. If cracks are beginning to form, it is starting to be over-baked.
  7. Remove and gently cut around the edges of the pan to prevent the cheesecake from sticking. If you lined the pan with a baking sheet, then you don’t have to do this.
  8. Allow it to cool on a wire rack (or your counter) for at least 1 hour. Then, lightly wrap it and let it set in the refrigerator. Refer to the chill times below or just let it set overnight.
CHILLING TIMES:
9-10 inch cheesecakes: 6+ hours
5-6 inch cheesecakes: 5+ hours
Cheesecake cupcakes: 2+ hours
​
STEP 4: MAKE THE BANANA WHIPPED CREAM.
  1. When your cheesecake is done setting, it’s time to make the whipped topping! Start by placing your mixing bowl in the freezer for about 10 minutes before making the banana whipped cream.
  2. ​Using an electric mixer or stand mixer, whip the 1.5 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 tsp vanilla on low speed. Gradually increase the speed to medium and whip until stiff peaks form (when you lift the whisk, the whipped cream should form a peak that holds its shape).
  3. In a small bowl, mash 1 banana with the back of a fork really well. Then, use an electric mixer to blend the mixture even more so that you achieve a smooth, balanced texture.
  4. Fold the banana mixture into the whipped cream just until combined.

​STEP 5: DECORATE!
  1. ​Fill a piping bag or a ziplock bag with the banana whipped cream. If you’re using a ziplock bag, cut the corner tip off as big as you want the whipped cream to pipe out.
  2. You can decorate your cheesecake by piping swirls of banana whipped cream all around the edges or by piping small swirls all over the cheesecake. Or you can skip the piping altogether and just spread on the banana whipped cream!
  3. ​Garnish with wafer cookies, the rest of the cookie crumbs, and some halved almonds. Drizzle some caramel over it if you’re feelin’ fancy. 😉

NOTE: To store, loosely wrap the cheesecake with plastic wrap or foil and place in the refrigerator. The cheesecake will last up to a week in the refrigerator!

ENJOY!