Banana Pudding Cheesecake (Print Version)

# Ingredients:

→ Nilla Wafer Crust

01 - 1 box Nilla Wafers
02 - 2 tablespoons packed brown sugar (light or dark)
03 - ½ cup melted unsalted butter

→ Banana Cheesecake Filling

04 - 24 oz cream cheese, softened to room temperature
05 - ¾ cup white granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 2 ripe bananas, mashed
08 - ½ cup sour cream, at room temperature
09 - ¼ cup heavy cream, at room temperature
10 - 4 large eggs, at room temperature
11 - 1 cup crushed Nilla wafers
12 - 2 bananas, thinly sliced

→ Whipped Vanilla Pudding Topping

13 - 1 package (3.4 oz) instant vanilla pudding
14 - 1 cup cold milk
15 - 1 teaspoon pure vanilla extract
16 - 1 cup cold heavy cream
17 - Extra crushed Nilla Wafers for decoration

# Instructions:

01 - Start by heating your oven to 325°F. Get your 9-inch springform pan ready by giving it a good spray with baking nonstick spray, then line the bottom with a parchment circle and give it another quick spray.
02 - Turn those Nilla Wafers into fine crumbs using your food processor. Mix in the brown sugar and melted butter until it's well combined. Press this mixture halfway up the sides of your pan, using a measuring cup to really pack it down. Pop it in the oven for 11 minutes to get nice and toasty.
03 - Beat your room temperature cream cheese and sugar together on high speed for 2 minutes until smooth and creamy. Add in your well-mashed bananas, vanilla, sour cream, and heavy cream, mixing on medium until combined - don't worry if it looks a bit lumpy from the bananas! Gently mix in the eggs on low speed just until they're incorporated.
04 - Pour half of your creamy batter over the crust, then create a layer of sliced bananas and sprinkle with crushed Nilla Wafers. Top with the remaining batter.
05 - Place your springform pan in a 10-inch cake pan, then set that inside a large roasting pan. Fill with hot water halfway up the cake pan. Bake for 80-90 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let it cool slowly for 30 minutes before removing to a cooling rack.
06 - Once completely cool, wrap the cheesecake in foil and refrigerate for at least 6 hours or overnight.
07 - Mix the instant pudding with cold milk for 2 minutes, then refrigerate. Separately, whip the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the chilled pudding until combined.
08 - Remove the cheesecake from the springform pan, top with your creamy pudding mixture, and sprinkle with crushed Nilla Wafers for that perfect finishing touch.

# Notes:

01 - Make sure all your dairy ingredients are at room temperature before starting - pull them out about 2 hours ahead of time for the best results.

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