Ingredients:

  • 300g Nilla Wafers, finely crushed
  • 115g unsalted butter, melted
  • 30g light brown sugar, packed
  • 0.25 tsp kosher salt
  • 900g full-fat cream cheese, room temperature
  • 200g granulated sugar
  • 240g sour cream, room temperature
  • 3 medium overripe bananas, mashed (approx. 300g)
  • 4 large eggs, room temperature
  • 3.4 oz instant banana cream pudding mix (1 package)
  • 1 tbsp vanilla bean paste
  • 1 tsp fresh lemon juice
  • 480ml heavy whipping cream, cold
  • 60g powdered sugar
  • 2 fresh bananas, sliced for garnish
  • 15 whole Nilla Wafers for garnish

Instructions:

  1. Prep the base. Preheat your oven to 175°C (350°F). Combine your 300g of wafer crumbs, 115g melted butter, 30g brown sugar, and salt. Note: The brown sugar helps the crust caramelize and stick together.
  2. Form the crust. Press the mixture firmly into a 9 inch springform pan. Go about 1 inch up the sides. Bake for 10 minutes until you smell a toasty, sugar cookie aroma. Set aside to cool completely.
  3. Cream the cheese. Beat the 900g cream cheese and 200g granulated sugar on medium high. Note: You are looking for a completely smooth, aerated texture with no tiny lumps of cheese left.
  4. Incorporate aromatics. Add the 240g sour cream, 300g mashed bananas, pudding mix, 1 tbsp vanilla paste, and 1 tsp lemon juice. Mix until the batter looks uniform and a pale yellow color.
  5. Add eggs carefully. Reduce speed to low and add 4 eggs one at a time. Note: Do not overmix here; you only want the yolk to disappear. Overmixing eggs is the number one cause of surface bubbles.
  6. Seal the pan. Double wrap the springform pan in heavy duty foil. Place it in a roasting pan. Pour the batter onto the cooled crust. Note: This protects the crust from the water bath.
  7. The Water Bath. Fill the roasting pan with hot water halfway up the sides. Bake for 1 hour and 15 minutes until the edges are set but the center still has a slight, gelatinous jiggle.
  8. Cooling phase. Turn off the oven and crack the door. Let it sit for 1 hour. Note: This slow temperature drop is vital for preventing the surface from snapping or cracking.
  9. Chill time. Remove from the water and refrigerate for at least 8 hours. Note: The starch and fats need this time to fully bond and create that clean slice.
  10. Final garnish. Whip 480ml heavy cream with 60g powdered sugar to stiff peaks. Spread over the top and add fresh banana slices and whole wafers right before serving to ensure the fruit stays bright and the cookies stay crunchy. No Bake Banana Pudding Cheesecake Grandmas Recipe — This no bake banana pudding cheesecake is pure comfort Creamy dreamy and easy...Best Homemade Southern Banana Pudding with Meringue — Ditch the mixes This is the ultimate creamy banana pudding recipe featuring r...The Best No Bake Banana Pudding Cheesecake Recipe OvenFree — You wont believe this decadent No Bake Banana Pudding Cheesecake needs zero o... $img_2$