Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
- 5 tablespoons butter, melted
- ¼ cup granulated sugar
- 1/8 teaspoon kosher salt
For the Cheesecake:
- 4 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 12 coarsely chopped vanilla wafer cookies
- 1 large or 2 small bananas, thinly sliced
Whipped Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 10 vanilla wafer cookies to decorate
- ¼ cup caramel sauce to drizzle
Instructions
- Make the Crust: Preheat your oven to 350°F (177°C). In a large bowl, combine crushed vanilla wafer cookies, melted butter, sugar, and kosher salt. Mix thoroughly to combine. Press this mixture evenly into the bottom of a 9-inch springform pan, then press the 17 whole vanilla wafer cookies around the sides to form a rim. Bake for 8-10 minutes until lightly golden. Remove and set aside.
- Prepare the Cheesecake Mixture: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides as needed. Reduce mixer speed to low, add sour cream and vanilla extract, mixing well. Add eggs one at a time, mixing on low after each just until combined to avoid over-mixing.
- Assemble Cheesecake Layers: Pour half the cheesecake batter evenly over the prepared crust. Sprinkle the chopped vanilla wafer cookies over this layer, then cover with the sliced bananas. Spread the remaining cheesecake batter over the top, smoothing it out evenly.
- Bake in a Water Bath: Double wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the springform pan inside a larger roasting pan and pour hot water into the larger pan until it reaches a 3/4-inch depth, ensuring water does not rise above the foil. Bake the cheesecake for 60-70 minutes until the edges are set and the center jiggles slightly.
- Cool and Chill: Carefully remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Let cool at room temperature for at least one hour. Cover and refrigerate for at least 6 hours or overnight to fully set.
- Whip the Cream: When ready to serve, pour heavy cream into a clean bowl fitted with the whisk attachment. Add powdered sugar and whip on medium-high speed until stiff peaks form, approximately 2 minutes.
- Decorate the Cheesecake: Release and remove the springform pan sides. Pat dry any condensation if present. Use a piping bag or a spoon to apply the whipped cream decoratively on top of the cheesecake. Garnish with the remaining 10 vanilla wafer cookies and drizzle with caramel sauce for an extra indulgent finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps and ensure a smooth batter.
- Do not overmix the cheesecake batter after adding eggs to prevent cracks during baking.
- Wrapping the springform pan with foil is crucial to prevent water from seeping in during the water bath baking.
- The water bath creates a moist baking environment that helps in achieving a creamy texture without cracks.
- Chilling the cheesecake overnight enhances flavor and texture allowing it to firm up perfectly.
- For best results, slice bananas thinly and add them just before baking to avoid browning.
- Prep Time: 20 minutes
- Cook Time: 70 minutes (plus 8-10 minutes for crust baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
