Ingredients:

  • 2 cups (200g) Nilla Wafer crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.25 tsp fine sea salt
  • 32 oz (900g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 0.5 cup (120g) sour cream, room temperature
  • 1 cup (300g) ripe bananas, mashed (approx. 3 medium)
  • 4 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 0.5 tsp banana extract
  • 3.4 oz (96g) instant vanilla pudding mix
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 3 tbsp (30g) powdered sugar
  • 2 fresh bananas, sliced
  • 15 whole Nilla Wafers

Instructions:

  1. Combine 2 cups Nilla Wafer crumbs, 6 tbsp melted butter, 2 tbsp sugar, and salt. Press firmly into the bottom and 1 inch up the sides of your pan. Bake for 10 minutes at 350°F until the edges are golden and aromatic.
  2. Beat 32 oz softened cream cheese and 1 cup sugar for 3 full minutes.
  3. Mix in 0.5 cup sour cream, 1 cup mashed bananas, 1 tbsp vanilla, and 0.5 tsp banana extract. Mix until the batter is a uniform, pale yellow.
  4. Whisk in the 3.4 oz instant pudding mix.
  5. Add 4 large eggs one at a time on low speed. Stop mixing the moment the yellow streak disappears to avoid trapping too much air.
  6. Wrap the pan in three layers of heavy duty foil. Place in a water bath and bake at 325°F for 1 hours 15 mins until the edges are set but the center still jiggles like Jell O.
  7. Turn off the oven and crack the door. Let it sit for 1 hours.
  8. Whip 1.5 cups heavy cream with 3 tbsp powdered sugar. Top the chilled cheesecake with cream, fresh banana slices, and whole Nilla Wafers just before serving to keep the wafers crisp.