Banana pudding cheesecake

Updated at: Thu, 17 Aug 2023 03:56:55 GMT

Step 1

Make the crust by crushing the Nilla wafers into a fine crumb by using a food processor, or by placing the wafers in a gallon ziplock bag and gently crushing them.

Step 2

In a medium bowl add the wafer crumbs, melted butter, sugar, and salt. Mix until it is sand like in texture.

Step 3

Pour into a 9 inch springform pan, and tightly press into the bottom of the pan. Use a flat bottom kitchen item like a measuring cup to get the crust as even as possible.

Step 4

Place in the freezer to chill for 10 minutes while you prepare the filling.

Step 5

In a medium sized bowl add the heavy cream and whisk on high using a stand or hand mixer until stiff peaks are formed. For about 3-4 minutes. Set aside.

Step 6

In a large sized bowl mix the cream cheese, sugar, and banana cream pudding mix, until smooth. Mixture will be thick.

Step 7

Fold in heavy whipping cream until fully combined, making sure to scrape down the sides. I alternate between folding in with a rubber spatula, and using the hand mixture. When I get a majority of the whipped cream incorporated I use the hand mixture to get the filling creamy and smooth.

Step 8

Remove crust from the freezer and scoop a few heaping spoonfuls of the banana cream filling. Smooth out with a rubber or offset spatula.

Step 9

Add a layer of sliced bananas. Try to cover the entire surface area of the layer of filling.

Step 10

Scoop a few more heaping spoonfuls of filling on top of the banana slices and carefully smooth out with spatula.

Step 11

Add a layer of Nilla wafers, and then top it with the remainder of the banana cream filling, and smooth out with the spatula.

Step 12

Cover with aluminum foil or plastic wrap and refrigerate for at least 3 hours, or overnight to set the filling.

Step 13

Before serving, remove the rim from the springform pan and cut into desired slices.

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