Banana Pudding Cheesecake Nilla (Print Version)

# Ingredients:

→ Nilla Wafer Crust

01 - 1 box Nilla Wafers
02 - 2 tablespoons light or dark brown sugar, packed
03 - 120 grams unsalted butter, melted

→ Banana Cheesecake Filling

04 - 680 grams cream cheese, room temperature
05 - 150 grams white granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 2 ripe bananas, mashed
08 - 120 grams sour cream, room temperature
09 - 60 milliliters heavy cream, room temperature
10 - 4 large eggs, room temperature
11 - 1 cup crushed Nilla Wafers
12 - 2 bananas, sliced thinly

→ Whipped Vanilla Pudding Topping

13 - 1 package (96 grams) instant vanilla pudding
14 - 240 milliliters cold milk
15 - 1 teaspoon pure vanilla extract
16 - 240 milliliters cold heavy cream
17 - Crushed Nilla Wafers for garnish

# Instructions:

01 - Preheat oven to 165°C. Coat a 23-centimeter springform pan with nonstick baking spray, line the base with parchment, and spray again.
02 - Pulse Nilla Wafers in a food processor to a fine crumb. Combine crumbs with brown sugar and melted butter until evenly moistened.
03 - Press crumb mixture firmly into the base and halfway up the sides of the pan. Use a flat-bottomed cup to compact. Bake for 11 minutes, then set aside.
04 - Using a stand mixer, beat cream cheese and granulated sugar on high for 2 minutes, scraping the bowl to ensure smoothness.
05 - Mash bananas thoroughly. Add mashed bananas, vanilla extract, sour cream, and heavy cream to the bowl; mix on medium speed until just combined. Some lumps from bananas are normal.
06 - Add eggs one at a time, blending on low until just incorporated. Do not overmix. Scrape the sides and bottom of the bowl.
07 - Pour half the cheesecake batter onto the cooled crust. Arrange sliced bananas evenly and sprinkle with crushed Nilla Wafers. Cover with the remaining cheesecake batter.
08 - Place the filled springform pan into a larger cake pan or wrap base in foil, then position in a deep roasting pan. Pour hot water halfway up the side to create a steam bath.
09 - Bake for 80–90 minutes, until edges are set and the center has a slight jiggle. Turn off oven, crack the door, and let cool inside for 30 minutes.
10 - Remove from the water bath and cool to room temperature on a wire rack. Wrap in foil and refrigerate for at least 6 hours or overnight to set completely.
11 - In a large bowl, whisk pudding powder with cold milk for 2 minutes. Chill in refrigerator while preparing whipped cream.
12 - Using a chilled bowl and whisk, beat heavy cream and vanilla on high until stiff peaks form.
13 - Fold whipped cream gently into chilled pudding until fully combined. Unmold cheesecake, remove parchment, and top with whipped vanilla pudding. Garnish generously with crushed Nilla Wafers.

# Notes:

01 - For best results, bring all dairy ingredients to room temperature two hours prior to baking to achieve a smooth, lump-free cheesecake filling.
02 - A properly sealed water bath minimizes the risk of cracks and promotes a creamy texture. Ensure the springform pan is tightly wrapped if not using a protective cake pan.

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