Banana Pudding Cheesecake
People go bonkers for banana pudding. So why aren’t we talking about it more? This recipe for banana pudding cheesecake transforms the sweet, nostalgic flavors of the Southern dessert into something so special occasion–worthy, your dinner guests will be talking about it for days. With a Nilla wafer crust and slightly tangy whipped topping, it’s sweet and rich without being cloying. Oh, and the best part? No water bath (you’re welcome).
424 calories
32g fat
30g carbs
6g protein
20g sugars
Crust
4 tablespoons unsalted butter, melted and cooled slightly
1¼ cup crushed Nilla wafers
2 tablespoons granulated sugar
½ teaspoon kosher salt
Filling
Two 8-ounce packages cream cheese, at room temperature
2 ripe bananas
7 ounces sweetened condensed milk
2 large eggs, at room temperature
½ teaspoon kosher salt
½ tablespoon vanilla bean paste
To Serve
1 cup heavy cream
¼ cup sour cream
2 tablespoons confectioners’ sugar
Crushed Nilla wafers and banana slices, to garnish
1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
2. Make the Crust: In a medium bowl, stir together the Nilla wafers, sugar, salt and butter until the mixture resembles wet sand. Press into an even layer in the bottom of the prepared pan, using a measuring cup to flatten the surface. Bake until lightly golden, 8 to 10 minutes. Cool while you make the filling.
3. Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed, scraping down the side of the bowl occasionally, about 3 minutes. Reduce the speed to medium and slowly add the banana, dropping in small pieces a little at a time and allowing them to incorporate completely before adding more. Scrape down the side of the bowl, then beat on high speed for about 2 minutes. (Cover the bowl with a kitchen towel to reduce splatters.) Reduce the speed to medium low and beat in the condensed milk; beat, scraping down the bowl halfway through, about 2 minutes. Reduce the speed to low and beat in the eggs one at a time. Add the salt. Stir in the vanilla. Firmly tap the bowl a few times to knock out any air bubbles; allow to sit for 2 minutes.
4. Pour the filling into the cooled crust. Bake until 2 inches of edges are puffed but filling wobbles in the center, 25 to 35 minutes. Turn off oven and prop open door; cool for 30 minutes. Transfer to wire rack and cool completely before chilling at least four hours or overnight.
5. When you’re ready to serve the cheesecake, whip together the heavy cream, sour cream and confectioners’ sugar to stiff peaks. Spread on top of the chilled cheesecake. Top with banana slices and sprinkle with crushed Nilla wafers. Chill for 1 hour before slicing and serving.
