Banana Pudding Cheesecake (Print Version)
# Ingredients:
01 -
2 brown speckled bananas for roasting, sliced lengthwise.
02 -
2 tablespoons granulated sugar for roasting.
03 -
2 cups (275g) ground Nilla Wafers.
04 -
2 tablespoons granulated sugar for crust.
05 -
½ cup (110g) unsalted butter, melted.
06 -
Pinch of salt.
07 -
32 ounces (4 blocks) full-fat cream cheese, room temperature.
08 -
¾ cup (150g) granulated sugar for filling.
09 -
2 tablespoons cornstarch.
10 -
⅓ cup (80g) sour cream, room temperature.
11 -
2 teaspoons vanilla extract.
12 -
3 large eggs, room temperature.
13 -
2 brown speckled bananas, sliced for topping.
14 -
½ package (1.7oz) instant vanilla pudding.
15 -
1 cup (240g) cold milk.
16 -
2 cups (480g) heavy whipping cream.
17 -
1 tablespoon powdered sugar.
18 -
Crushed Nilla Wafers for garnish.
# Instructions:
01 -
Split bananas lengthwise, sprinkle with sugar, roast at 400°F for 10 minutes until black.
02 -
Mix ground Nilla Wafers, sugar, butter, and salt. Press into pan and bake at 350°F for 10 minutes.
03 -
Beat cream cheese until smooth, add roasted bananas, sugar, cornstarch, sour cream, vanilla, and eggs.
04 -
Pour into crust, bake in water bath at 350°F for 50-60 minutes until edges are set but center jiggles.
05 -
Leave in turned-off oven with door cracked for 1 hour, then cool at room temperature.
06 -
Mix pudding and milk, layer fresh bananas on cheesecake, cover with pudding.
07 -
Chill 4 hours, top with whipped cream and crushed Nilla Wafers before serving.
# Notes:
01 -
Use room temperature ingredients for smooth filling.
02 -
Water bath prevents cracking.
03 -
Add toppings just before serving.