Banana Cheesecake Delight (Print Version)
# Ingredients:
→ Wafers Crust Base
01 -
½ cup unsalted butter, melted
02 -
1 box of Vanilla Wafers
03 -
2 tablespoons brown sugar, packed (light or dark)
→ Banana Filling Mix
04 -
¾ cup granulated sugar (white)
05 -
4 large eggs, left out to come to room temperature
06 -
2 soft bananas, mashed well
07 -
1 cup crushed Vanilla Wafers
08 -
½ cup room-temp sour cream
09 -
24 oz softened cream cheese
10 -
¼ cup heavy cream, not cold
11 -
1 teaspoon vanilla extract (pure)
12 -
2 bananas, sliced into thin rounds
→ Vanilla Cream Topping
13 -
1 chilled cup heavy cream
14 -
1 package of instant vanilla pudding (3.4 oz)
15 -
1 teaspoon vanilla extract (pure)
16 -
Crushed Wafers for garnish
17 -
1 cup cold milk
# Instructions:
01 -
Preheat your oven to 325°F. Lightly spray your 9-inch springform pan with oil, then place a round of parchment paper on the bottom. Give it another quick spray on top of the paper.
02 -
Pulse the waffles into fine crumbs using a food processor. Add in the melted butter and brown sugar, mixing until it's evenly combined. Press firmly into the pan, making sure to go up the sides about halfway. Bake for 11 minutes to firm up and get golden.
03 -
In a mixer, whip softened cream cheese and sugar on a high setting for 2 minutes till really smooth. Incorporate bananas, sour cream, heavy cream, and vanilla on medium speed. Don't stress if you see some lumps from the bananas! Then gently mix your eggs in at low speed, just until blended.
04 -
Pour in half your cream mixture over the crust. Add a layer with your sliced bananas and sprinkle the crushed wafers. Then top it all off with the rest of the batter.
05 -
Set your springform pan inside a 10-inch cake pan, then place both in a larger pan. Pour hot water halfway up the outer pan. Bake at 325°F for 80–90 minutes until the sides are firmer but the center jiggles slightly. Turn off the oven, crack open the door, and cool slowly for 30 minutes before transferring to a rack.
06 -
Once fully cooled to touch, wrap the entire cheesecake tightly in foil and refrigerate it for at least 6 hours—overnight works best.
07 -
Whisk together your milk and pudding until it's thickened, then keep it chilled. Separately, beat heavy cream and vanilla until peaks hold their shape. Gently fold the whipped cream into your chilled pudding to combine.
08 -
Take your cheesecake out of the pan and gently spread on the creamy pudding topping. Sprinkle crushed wafers on top to decorate.
# Notes:
01 -
Let all dairy items sit out for about 2 hours before using to make sure they're room temperature.