Ingredients
Scale
- 1 box Nilla Wafers
- 2 TBSP brown sugar, packed
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1 tsp pure vanilla extract
- 2 bananas, mashed
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 cup crushed Nilla Wafers
- 2 bananas, sliced thinly
- 1 package instant vanilla pudding (3.4 oz)
- 1 cup cold milk
- 1 tsp pure vanilla extract
- 1 cup heavy cream, cold
- Crushed Nilla Wafers, for decorating
Instructions
- Preheat oven to 325°F. Prepare a 9-inch springform pan with spray and parchment paper.
- Process Nilla Wafers into crumbs, mix with brown sugar and melted butter, press into pan halfway up sides, and bake 11 minutes.
- Beat cream cheese and sugar for 2 minutes, then mix in mashed bananas, vanilla, sour cream, and heavy cream on medium speed.
- Add eggs, mix on low until combined. Pour half cheesecake batter over crust, layer with sliced bananas and crushed wafers, then top with remaining batter.
- Use a water bath (either method described) and bake 80–90 minutes until center slightly jiggles.
- Cool gradually for 30 minutes in oven, then remove water bath, cool completely, wrap in foil, and chill 6+ hours or overnight.
- Prepare whipped pudding: beat instant pudding with milk 2 minutes, chill. Whip cream and vanilla to stiff peaks, fold into pudding gently.
- Top cheesecake with whipped pudding and sprinkle crushed Nilla Wafers.
Notes
Pull out dairy ingredients 2 hours before baking.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American