Banana Pudding Cheesecake

Real bananas and vanilla cookies fill the cheesecake, which all sits on a vanilla cookie crust and topped with fluffy whipped cream, more cookies and caramel! A total signature dessert!

Banana Pudding Cheesecake

Ingredients
Crust:
  1. 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
  2. 5 tablespoons butter, melted
  3. ¼ cup granulated sugar
  4. 1/8 teaspoon kosher salt

Cheesecake
  1. 4 (8- ounce) blocks cream cheese, room temperature
  2. 1 cup granulated sugar
  3. ½ cup sour cream, room temperature
  4. 2 teaspoons vanilla
  5. 3 eggs, room temperature
  6. 12 coarsely chopped vanilla wafer cookies
  7. 1 large, or 2 small bananas thinly sliced

Topping
  1. 1 cup heavy cream
  2. ¼ cup powdered sugar
  3. 10 vanilla wafer cookies to decorate
  4. ¼ cup caramel sauce to drizzle

Instructions
Crust:
  • Preheat oven to 350° F.
  • In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
  • Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
  • Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
Cheesecake:
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
  • Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
  • Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
  • Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
  • Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
  • Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.