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!!

Ingredients

Crust:

  • 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

Middle:

  • 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

Topping:

  • Nilla wafers
  • Whipped cream

Instructions

Crust:

  • For the crust, mix together all of the ingredients until a crumble is formed. Press into a lightly greased 9" spring form pan.

Cheesecake layer:

  • 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.

Middle:

  • 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.)

Topping:

  • 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.

Notes

  • I've also made a variation which uses a nutella cheesecake as the bottom layer for a chocolately alternative.