Servings: 12 slices
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Equipment
- 1 stand mixer with large bowl with whisk & flat beater attachment
- 1 small saucepan
- 1 piping bag with your choice of piping tip only needed if using stabilized whipped cream
- 1 9-inch springform pan a regular baking pan may be used but transfer will be trickier
- 1 large pan for water bath at least 2 inches larger than baking pan to allow for enough space
- 1 oven safe bag
- kitchen twine for securing oven bag to springform pan
Ingredients
Cheesecake Filling
- 32 oz cream cheese (4 blocks)
- 1 ¼ cups granulated sugar
- 5 large eggs separate 1 egg and set the yolk aside for the pudding topping
- ½ cup sour cream
- 1 medium banana, pureed very ripe
- 2 TBSP all-purpose flour
- 3 TBSP heavy cream
- 1 tsp vanilla extract
Cheesecake Crust
- 1½ cups vanilla wafer cookies, crushed (140g)
- 4 TBSP granulated sugar
- 4½ TBSP unsalted butter, melted
Banana Pudding Custard Topping
- 5 oz evaporated milk
- 1 large egg yolk from prior separated egg
- ¼ cup + 1TBSP granulated sugar
- 1 TBSP all-purpose flour
- 1 medium banana
- vanilla wafer cookies for layering and arranging on top
Stabilized Whipped Cream (Optional)
- ½ cup heavy whipping cream
- ¼ cup confectioner's sugar
- ¾ tsp powdered gelatin
- 1 TBSP cold water
Instructions
Vanilla Wafer Crust
- Mix all crust ingredients in a bowl until there are no dry spots then press into the bottom of springform pan in an even layer.
- Line whole vanilla wafers along the sides of the springform pan for a decorative effect.
- Prepare springform pan for the water bath by placing it in an oven bag and then using kitchen twine to secure the bag to the the top of the pan, sealing it and preventing any water from entering.
Cheesecake Filling
- Preheat your oven to 250℉
- Add cream cheese, granulated sugar and vanilla extract to the bowl of a stand mixer and beat until fluffy and smooth (about 2 minutes)
- Of the 5 eggs, separate one and set aside the yolk to use in the pudding topping
- After setting one egg yolk aside, add the rest of the eggs (4 whole and one egg white) to the mixing bowl and beat again until completely smooth making sure to scrape down the bottom of the bowl so that there are no lumps.
- Add the sour cream, pureed banana, heavy cream and all-purpose flour to the mixing bowl and beat again until incorporated.
- Pour the cheesecake filling into your prepared springform pan.
- Prepare a water bath by placing the springform pan into a larger, oven-safe pan allowing for at least 1-inch of space around. Pour hot water into the larger pan until halfway up the outside of the springform pan. Be careful not to spill any water in the springform pan.
- Bake the cheesecake in the water bath for 2 hours & 15 minutes at 250℉ or until it is set with a slight jiggle.
- Once done, turn the oven off and allow the cheesecake to rest in the oven until cool enough to handle or at room temperature
Banana Pudding Custard Topping
- Whisk evaporated milk, egg yolk (set aside from earlier), granulated sugar & all-purpose flour in a small saucepan until there are no lumps
- While whisking constantly to avoid lumps, heat over medium to medium-high heat until thickened. This should take 3-5 minutes
- Set aside until you are ready to assemble the cheesecake, covering with plastic wrap and pressing it to the surface to avoid a "skin" from forming
Optional Whipped Cream Topping
- Add the cold water to a small microwave-safe bowl and bloom the gelatin by sprinkling it on top of the water then allowing it to sit for 5 minutes.
- Microwave the gelatin until melted (about 10 seconds) then allow to cool for about 2-3minutes or until a drop is comfortable on the back of your hand
- Add heavy whipping cream & confectioner's sugar to the bowl of a stand mixer and whip on high speed until soft peaks form.
- Set mixer to high again and whip, drizzling in the melted gelatin. Continue to whip on high speed until stiff peaks form and whipped cream holds its' shape.
- Transfer to a piping bag with your choice of a piping tip and set aside for assembly.
Assembly
- If using whipped cream, pipe a border along the top of the cheesecake to act as a well.
- Start layering the banana pudding on top of the cheesecake, starting with vanilla wafer cookies then sliced bananas and pudding.
- Add a final layer of vanilla wafers on top then refrigerate for at least 6 hours (allowing the cheesecake to set and the cookies to soften) before serving.
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