Ingredients:
For the Crust:
2 cups vanilla wafer crumbs
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 package (3.4 oz) instant banana pudding mix
1/2 cup sour cream
1/2 cup heavy cream
For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
3 tbsp unsalted butter
1 tsp sea salt
For the Topping:
1 cup heavy cream, whipped
2 tbsp powdered sugar
Sliced bananas
Extra vanilla wafers, crushed
Directions:
Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine the vanilla wafer crumbs and melted butter. Mix until the crumbs are well coated.
Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake for 10 minutes, then set aside to cool slightly.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until well combined.
Add the instant banana pudding mix, sour cream, and heavy cream, mixing until the batter is smooth.
Bake the Cheesecake:
Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Salted Caramel Sauce:
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves.
Once dissolved, stop stirring and let the mixture come to a boil. Cook until the sugar turns a deep amber color.
Carefully add the heavy cream (the mixture will bubble up) and whisk until smooth.
Remove from heat and stir in the butter and sea salt until well combined.
Let the caramel sauce cool slightly before using.
Assemble & Garnish:
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
Spread or pipe the whipped cream on top of the cheesecake.
Drizzle the salted caramel sauce over the top and garnish with sliced bananas and extra crushed vanilla wafers.
Serve & Enjoy:
Slice and enjoy this decadent Banana Pudding Cheesecake with a luscious salted caramel drizzle!