- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it or lining the bottom with parchment paper for easy removal after baking.
- Make the crust: In a medium bowl, combine the crushed vanilla wafer cookies, melted butter, and granulated sugar. Stir until the mixture is evenly moistened, resembling wet sand. Press this mixture into the bottom of the prepared springform pan, ensuring the crust is evenly spread and compacted. Use the back of a spoon to press it down firmly. This helps create a sturdy base for the cheesecake.
- Bake the crust for 10 minutes to set it. Once done, remove from the oven and let it cool completely. The baked crust should have a slight golden color along the edges, which ensures a crisp texture once chilled.
- For the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. This should take about 2-3 minutes on medium speed. Scrape the sides of the bowl to ensure even mixing. Adding the sugar gradually helps the cream cheese blend smoothly without lumps.
- Add the eggs one at a time, mixing well after each addition. Be sure to beat the mixture until fully incorporated before adding the next egg. This gradual incorporation prevents the filling from curdling and ensures a smooth consistency.
- Stir in the mashed ripe bananas, vanilla extract, and banana extract (if using). The banana extract adds a deeper banana flavor but is optional. Mix in the sour cream and flour, ensuring everything is combined. The flour helps stabilize the filling, creating a dense, rich texture.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles that may have formed in the batter.
- Bake the cheesecake for 60-70 minutes, or until the center is set but slightly jiggly. To check for doneness, gently shake the pan; the edges should be firm, and the center should appear slightly soft but not liquid. The top may have a light golden hue when ready. If it cracks slightly, that’s normal.
- Once baked, allow the cheesecake to cool at room temperature for about 30 minutes. Then, refrigerate it for at least 4 hours, preferably overnight, to allow the flavors to develop and the filling to set completely.
- For the banana pudding layer: In a medium bowl, whisk together the cold milk and instant vanilla pudding mix. Whisk for about 2 minutes, until the pudding begins to thicken. Fold in the heavy whipping cream and powdered sugar. This mixture should be thick and creamy, resembling a soft pudding texture. Let it sit for a few minutes to ensure it thickens properly.
- Once the cheesecake is fully chilled, spread the banana pudding layer evenly over the top. Use a spatula to smooth it out for an even finish.
- Top the pudding layer with sliced fresh bananas, arranging them in a decorative pattern. Sprinkle crushed vanilla wafers over the top, and finish with a dollop of whipped cream for an extra touch of sweetness and texture.
Serving and Storage Tips
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