Ingredients:
- 2 cups (250g) Nilla Wafer crumbs
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- 1/2 tsp salt
- 32 oz (900g) full-fat cream cheese, brick-style, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream, room temperature
- 1.5 cups (345g) ripe bananas, mashed smooth
- 1 tbsp (15ml) fresh lemon juice
- 3 tbsp (24g) instant banana cream pudding mix
- 1 tsp (5g) vanilla bean paste
- 4 large (200g) eggs, room temperature
- 1.5 cups (350ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1/2 tsp (2.5ml) vanilla extract
- 1 medium banana, sliced for garnish
- 12 whole Nilla Wafers for garnish
Instructions:
- Preheat oven to 350°F (175°C). Combine Nilla Wafer crumbs, 1/4 cup sugar, melted butter, and salt until it resembles wet sand.
- Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely.
- Reduce oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese and 1 cup sugar until completely smooth and creamy.
- Mix in sour cream, mashed bananas, lemon juice, instant pudding mix, and vanilla bean paste until well combined.
- Add eggs one at a time, mixing on low speed just until incorporated to avoid incorporating too much air.
- Wrap the outside of the springform pan in double layers of heavy-duty foil. Place the pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake for 1 hour 15 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake sit in the water bath for 1 hour.
- Remove from water bath and refrigerate for at least 6-7 hours or overnight.
- Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cheesecake and garnish with fresh banana slices and whole wafers.