Every time a friend of mine has a birthday, I ask them what kind of cake they'd like. A particular friend of mine asks me to make the exact same cake.
Problem is... I'm horrible at writing down recipes so every year the cake has been different. This year I decided to write it down and hopefully put an end to my annual confusion and panic.
Let me know what you guys think on instagram!!
- 1-1/2 cups crushed vanilla wafers or graham crackers
- 1/3 cup granulated sugar
- 6 tablespoons butter melted
- 1/2 teaspoon cinnamon
Banana Cheesecake layer:
- 2 bananas, sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 8 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 bananas, sliced, plus more slices for garnish
- 30 Nilla Wafers
Pudding Cheesecake layer: (1/2 this recipe)
- 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
- Nilla wafers
- Whipped cream
- For the crust, mix together all of the ingredients until a crumble is formed. Press into a lightly greased 9" spring form pan.
- Heat a skillet over medium heat. Place the slices from 1 banana in the skillet along with the butter and the sugar. Stir and cook bananas over medium-low heat until they have caramelized. Remove from heat; cool.
- Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
- Gradually add granulated sugar.
- Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
- Beat in vanilla extract.
- Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
- Add a single layer of sliced bananas and Nilla Wafers (20 total)
Pudding Cheesecake layer:
- 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.)
- 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.
- I've also made a variation which uses a nutella cheesecake as the bottom layer for a chocolately alternative.