Banana Pudding Cheesecake with Salted Caramel
Banana Pudding Cheesecake with Salted Caramel is a delightful dessert that combines the rich flavors of cheesecake, the comforting taste of banana pudding, and the sweetness of salted caramel. This layered treat is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy night at home.
Why Make This Recipe
You should make this Banana Pudding Cheesecake because it offers a delicious twist on two classic desserts. The creamy cheesecake pairs perfectly with the sweet and ripe bananas, and the salted caramel gives it an irresistible touch. Not only is it satisfying to eat, but it’s also fun to make! Surprise your friends and family with this impressive dessert that is sure to be a hit.
How to Make Banana Pudding Cheesecake with Salted Caramel
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 medium ripe bananas, mashed
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 2 medium ripe bananas, sliced
- 1/2 cup crushed vanilla wafers (for layering)
- 1 cup sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the vanilla wafer crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan to form a crust. Bake for 8-10 minutes, then let it cool.
Beat the cream cheese until smooth, then add the powdered sugar and vanilla. Mix in the eggs one at a time. Then add the sour cream and mashed bananas. Pour this filling over the cooled crust.
Bake for 50-60 minutes until set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Whip the heavy cream until stiff peaks form. Mix the sweetened condensed milk with the sliced bananas and then fold in the whipped cream. Spread this mixture over the cheesecake.
To make the caramel, melt the sugar until it turns amber, then carefully add the butter and cream while stirring. Add the sea salt and let it cool.
Drizzle the salted caramel over the cheesecake and optionally top with crushed wafers and banana slices. Slice and serve.
How to Serve Banana Pudding Cheesecake
Serve this cheesecake chilled for the best flavor. You can cut it into slices and enjoy it as a perfect dessert after dinner. It pairs wonderfully with a hot cup of coffee or a refreshing glass of milk.
How to Store Banana Pudding Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It can be kept in the fridge for up to 5 days.
Tips to Make Banana Pudding Cheesecake
- Make sure your cream cheese is soft and at room temperature for easy mixing.
- Allow the cheesecake to cool completely before adding the banana and whipped cream layer to avoid melting.
- For a fun twist, try adding a layer of chocolate ganache on top of the salted caramel!
Variation
Feel free to experiment with the flavors! You can add crushed strawberries or a layer of chocolate cream to give your cheesecake a different touch.
FAQs
Q: Can I use a different type of crust?
A: Yes! While vanilla wafers are traditional, you can use graham cracker crumbs or even an Oreo crust for a chocolatey twist.
Q: How long does this cheesecake need to chill?
A: It’s best to chill for at least 4 hours, but overnight will give it an even better texture.
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Banana Pudding Cheesecake with Salted Caramel
Ingredients
For the crust
- 1.5 cups vanilla wafer crumbs
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 3 packages cream cheese, softened 8 oz packages
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cups sour cream
- 2 medium ripe bananas, mashed
For the whipped banana layer
- 1 cups heavy whipping cream
- 0.5 cups sweetened condensed milk
- 2 medium ripe bananas, sliced
- 0.5 cups crushed vanilla wafers for layering
For the salted caramel
- 1 cups sugar
- 0.25 cups unsalted butter
- 0.5 cups heavy cream
- 0.5 teaspoon sea salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the vanilla wafer crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan to form a crust. Bake for 8-10 minutes, then let it cool.
Cheesecake Baking
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla. Mix in the eggs one at a time. Then add the sour cream and mashed bananas. Pour this filling over the cooled crust.
- Bake for 50-60 minutes until set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Whipped Layer Preparation
- Whip the heavy cream until stiff peaks form. Mix the sweetened condensed milk with the sliced bananas and then fold in the whipped cream. Spread this mixture over the cheesecake.
Caramel Preparation
- To make the caramel, melt the sugar until it turns amber, then carefully add the butter and cream while stirring. Add the sea salt and let it cool.
Assembly
- Drizzle the salted caramel over the cheesecake and optionally top with crushed wafers and banana slices. Slice and serve.
