Banana Pudding Treat (Print Version)
# Ingredients:
→ Crust Base
01 -
1 box Nilla Wafers
02 -
2 tablespoons light or dark brown sugar, tightly packed
03 -
1/2 cup melted unsalted butter
→ Cheesecake Layer
04 -
24 ounces softened cream cheese
05 -
3/4 cup basic white sugar
06 -
1 teaspoon natural vanilla extract
07 -
2 ripe bananas, mashed
08 -
1/2 cup soft sour cream
09 -
1/4 cup heavy cream at room temp
10 -
4 large eggs, not cold
11 -
1 cup smashed Nilla Wafers
12 -
2 bananas, thinly cut into slices
→ Vanilla Whip Topping
13 -
3.4 ounces instant vanilla pudding mix
14 -
1 cup chilled milk
15 -
1 teaspoon vanilla extract
16 -
1 cup cold heavy cream
17 -
Extra crushed Nilla Wafers for garnish
# Instructions:
01 -
Set your oven to 325°F. Blend Nilla Wafers into crumbs using a processor, stir in melted butter and sugar until mixed. Press this into the base of a 9-inch springform pan, then bake it for 11 minutes.
02 -
Mix cream cheese and sugar till smooth, then add mashed bananas, sour cream, vanilla, and cream. Blend in eggs lightly. Pour part of the mixture over the crust, lay down banana slices and crumbed wafers, then finish with the rest of the batter.
03 -
Put the springform pan in a water bath. Bake for 80-90 minutes until edges seem firm while the center shifts slightly. Let the cheesecake cool for 30 minutes with the oven door ajar, then on a wire rack until fully cooled. Refrigerate for at least 6 hours or overnight.
04 -
Whisk milk and pudding mix for a couple of minutes. Separately, whip cold cream and vanilla until stiff peaks form, then fold them into the pudding gently.
05 -
Take the chilled cheesecake out of the springform pan. Spread the vanilla whip over the top, then sprinkle on the crushed wafers.
# Notes:
01 -
Bring all your dairy ingredients to room temperature first.
02 -
Choose any water bath setup that works for you.
03 -
You’ll need 6 hours or more chilling time.