Ingredients
Banana Pudding
- 3 cups milk (720ml)
- 3 cups very ripe chopped bananas (510g, about 5 to 6 medium bananas)
- 1.5 vanilla beans, split in half (optional)
- 6 large egg yolks
- ¾ cup granulated sugar (150g)
- 4½ tbsp cornstarch (36g)
- ⅜ tsp fine sea salt
- 1½ tbsp unsalted butter (21g, at room temperature)
- 1½ tsp vanilla extract (optional)
Nilla Wafer Crust
- 3 cups Nilla wafers (222g)
- 2 tbsp granulated sugar
- ⅓ cup unsalted butter, melted
Cheesecake Batter
- 3 blocks cream cheese (8 oz each, 680g total, room temperature)
- 1 cup granulated sugar (200g)
- ⅓ cup sour cream (80g)
- 3 large eggs (room temperature)
- ½ tbsp vanilla extract
- ½ tsp salt
Whipped Cream
- 1 cup heavy whipping cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
To Decorate
- Dehydrated banana slices
- Mini Nilla wafers
Instructions
- Prepare Banana Pudding: In a saucepan, combine milk and chopped bananas. If using, add split vanilla beans for extra flavor. Whisk together egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Slowly pour the milk and banana mixture into the egg yolk mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring frequently until the mixture thickens and comes to a gentle boil. Remove from heat, stir in butter and vanilla extract. Let it cool completely, and remove vanilla beans if used.
- Make Nilla Wafer Crust: Preheat the oven to 350°F (175°C). Crush Nilla wafers into fine crumbs, then mix with sugar and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then remove from oven and allow to cool.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and continue to beat until well incorporated. Blend in sour cream, eggs (one at a time), vanilla extract, and salt until the batter is smooth and homogenous.
- Assemble and Bake: Spread the cooled banana pudding evenly over the baked crust. Pour the cheesecake batter over the banana pudding layer and smooth the top. Bake at 325°F (160°C) for approximately 60-70 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove cheesecake from the oven and refrigerate for at least 6 hours or overnight to fully set and develop flavors.
- Prepare Whipped Cream: Using a chilled bowl and whisk/beater, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Decorate and Serve: Before serving, spread or pipe the whipped cream over the chilled cheesecake. Garnish with dehydrated banana slices and mini Nilla wafers for a beautiful presentation. Slice and enjoy!
Notes
- Using vanilla beans in the banana pudding enhances flavor but is optional; vanilla extract works well as a substitute.
- Make sure the cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Allow the cheesecake to cool gradually in the oven to prevent cracking on top.
- If you prefer, substitute the Nilla wafer crust with a graham cracker crust for a different texture.
- For best results, chill the whipped cream bowl and beaters to achieve stiffer peaks.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
