Recipe type: Dessert Cuisine: American Southern
Prep time: 20 mins C
ook time: 70 mins
Total time: 1 hour 30 mins
Serves: 10 Slices
- 2 Cups Crushed Vanilla Wafers (~60 wafers)
- ½ Cup Vanilla Wafers, Roughly Crushed
- ½ Cup (1 Stick) Butter, Melted
- 4 Large Ripe Bananas, Divided
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ Cup Light Brown Sugar, Packed
- 4 Teaspoons Vanilla Extract, Divided
- 4 (8 Ounce) Packages Cream Cheese, Softened
- 1 Cup White Sugar
- 4 Eggs
- 1 Cup Heavy Whipping Cream
- ¼ Cup Powdered Sugar
For the Vanilla Wafer Crust
- Preheat oven to 350°F. Grease a 9-inch cake or springform pan. Wrap the outsides with aluminum foil. Set aside.
- Place ~60 vanilla wafers into a plastic bag. Finely crush with a rolling pin. In a medium bowl, combine wafter crumbs and melted butter.
- Press vanilla wafer mixture evenly into pan. Bake for 8-10 minutes. Cool completely.
For the Banana Pudding Cheesecake
- In a small saucepan, mash bananas with a fork until smooth. Stir in brown sugar, and lemon juice. Cook for 3-5 minutes until sugar is melted and bananas are cooked. Remove from heat.
- Stir in vanilla extract. Cool completely.
- In a large bowl, stir cream cheese until light and fluffy. Cream in sugar until fully combined.
- Stir in eggs and vanilla. Stir in banana mixture until just combined.
- Evenly pour filling into prepared crust. Place cake pan into a roasting pan. Fill pan around halfway full with hot water.
- Bake at 350 degrees F for 45-60 minutes or until the center is firm. Cool on a wire rack. Refrigerate for a few hours before serving.
For the Topping
- In a large chilled bowl, whip cream with a chilled whisk. Whisk until thickened. Stir in powdered sugar and vanilla. Whip until soft peaks form.
- Garnish with whipped cream, sliced banana, and vanilla wafers if desired.
- Store in the refrigerator.