Banana Cream Cheesecake Recipe
A banana cheesecake with a Nilla ® wafer cookie crust topped with whipped cream and crumbled Nilla® wafers
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Ingredients
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Crust
Method
Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). Crush the Nilla® wafer cookies in a food processor until fine crumbs form. In a mixing bowl, combine the crushed cookies, melted butter, and granulated sugar until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract; mix until fully combined. Add the mashed bananas and mix until smooth and creamy.
- 3
Assemble the Cheesecake
Pour the cheesecake filling into the cooled crust and spread evenly. Tap the pan on the counter to remove any air bubbles. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 4
Cool and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and crumbled Nilla® wafers.
