Banana pudding makes our heart sing — it's the world's
perfect dessert: Classy enough to serve at a wedding, trashy enough to bring in
an aluminum baking sheet to a barbecue. We've turned our classic recipe for
Banana Pudding (bookmark it, seriously) into just about any dessert
you can imagine: cheesecake bars, poke cake, and now this cheesecake.
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INGREDIENTS
· 1 (8-oz.) block
cream cheese, softened
·
1/3 c. granulated
sugar
·
1 c. heavy cream
·
1 tsp. pure
vanilla extract
·
1 (3.4-oz.)
package instant vanilla pudding mix
·
1 c. whole milk
·
1 prepared graham
cracker crust
·
3 bananas,
sliced, plus more slices for garnish
·
30 Nilla Wafers
·
Whipped topping, for
garnish
·
Crushed Nilla Wafers,
for garnish
DIRECTIONS
- Make cheesecake filling: In a
large bowl using a hand mixer or in a stand mixer fitted with the whisk
attachment, beat cream cheese until fluffy and no clumps remain.
- Add sugar and beat until
combined. Add heavy cream and vanilla and beat until medium-stiff peaks form.
Set aside.
- In a medium bowl, whisk together
pudding mix and milk. Let pudding stand for 3 minutes in the fridge until
thickened. Fold into cheesecake mixture until combined.
- Pour half the filling into
graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20
total), then pour over remaining cheesecake mixture and smooth top.
- Refrigerate until cheesecake is
firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too
soft to slice, transfer to the freezer for up to 1 hour.)
- Before serving, top with dollops
of whipped topping around the border of the cheesecake. Top each dollop with a
banana slice and Nilla wafer, then garnish the whole cheesecake with crushed
Nilla Wafers.
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