Description
The best banana pudding cheesecake made with real bananas and crunchy vanilla cookies, topped with fluffy whipped cream, more cookies, and caramel!
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
- 5 tablespoons butter, melted
- ¼ cup granulated sugar
- 1/8 teaspoon kosher salt
For the Cheesecake:
-
- 4 (8- ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 12 coarsely chopped vanilla wafer cookies
- 1 large, or 2 small bananas thinly sliced
Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 10 vanilla wafer cookies to decorate
- ¼ cup caramel sauce to drizzle
Instructions
Make the Crust:
- Preheat oven to 350° F.
- In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
- Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
- Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
Make the Cheesecake:
-
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
- Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
Topping and Assembly:
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