Banana Pudding Cheesecake

Directions

1. Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper. Lightly grease the sides if needed to ensure your cheesecake releases easily once baked.

2. In a food processor, finely crush the Nilla Wafers until they are a fine crumb. Combine the crumbs with the granulated sugar and melted butter. Blend until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool completely on a wire rack.

3. While the crust is cooling, bring water to a boil in a kettle or pot for your water bath, which will help ensure even baking.

4. In a stand mixer, beat the cream cheese on medium speed until it is smooth and free of lumps. Add the mashed banana and sour cream, mixing until thoroughly blended. Gradually add the sugar, banana pudding mix, and vanilla extract, mixing just until everything is combined—this keeps your filling fluffy and light, avoiding overmixing.

5. In a separate bowl, gently beat the eggs until they’re combined and slightly frothy. Slowly add the eggs to the cheesecake mixture, incorporating them gently until just mixed in.

6. Wrap the outside of the springform pan in several layers of heavy-duty aluminum foil, making sure to cover the bottom and up the sides. This will prevent any water from leaking in during the water bath baking.

7. Pour the banana cheesecake filling over the cooled crust in the springform pan. Place the wrapped pan in a larger roasting pan. Carefully pour boiling water into the roasting pan, allowing it to reach about 1 inch up the sides of the springform pan.

8. Bake your cheesecake for 70-80 minutes, or until the edges are set but the center still jiggles slightly. This slight jiggle is important; it means your cheesecake will be perfectly creamy rather than overbaked.

9. After baking, turn off the oven and slightly crack the door open to let some heat escape. Allow the cheesecake to cool in the oven for 1 hour—this gradual cooling process helps prevent cracking.

10. Finally, chill your Cheesecake in the refrigerator for 5-6 hours or, preferably, overnight for the best texture and flavor. When you are ready to serve, top with whipped cream, fresh banana slices, and additional Nilla Wafers if desired.

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