Banana Pudding Cheesecake
Banana Pudding Cheesecake is a delightful dessert that combines two classic favorites into one creamy and delicious treat. It features a smooth cheesecake layer infused with bananas and topped with a light, fluffy banana pudding and whipped cream. This dessert is perfect for special occasions or just a sweet treat after dinner.
Why Make This Recipe
This recipe is a great way to impress family and friends with minimal effort. It’s a wonderful combination of flavors and textures that will satisfy any sweet tooth. The creamy cheesecake pairs perfectly with the soft bananas and the crispy vanilla wafers. Plus, it’s a fun twist on traditional banana pudding that everyone will love!
How to Make Banana Pudding Cheesecake
Ingredients:
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 package (3.4 oz) instant banana pudding mix
- 1 1⁄2 cups cold milk
- 1 cup heavy cream, whipped to soft peaks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh banana slices
- Crushed vanilla wafers
Directions:
- Prepare the crust by mixing vanilla wafer crumbs, melted butter, and sugar in a bowl. Press this mixture into a 9-inch springform pan. Bake at 325°F for 8-10 minutes and let it cool.
- For the cheesecake filling, beat the cream cheese and granulated sugar together until smooth. Then add sour cream, mashed bananas, and vanilla extract.
- Mix in the eggs one at a time until well blended. Pour this mixture over the cooled crust.
- Bake in a water bath for 50-60 minutes. Once done, cool the cheesecake for 1 hour in the oven, then refrigerate until completely chilled.
- For the banana pudding layer, whisk the pudding mix with cold milk until smooth. Fold in the whipped cream and then spread this mixture over the cooled cheesecake.
- For the topping, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this over the pudding layer.
- Garnish with fresh banana slices and crushed vanilla wafers, slice, and serve.
How to Serve Banana Pudding Cheesecake
Serve slices of Banana Pudding Cheesecake on individual plates. You can add extra banana slices and a sprinkle of crushed vanilla wafers on top for decoration. This cheesecake is perfect for any gathering or as an everyday dessert.
How to Store Banana Pudding Cheesecake
To store leftover cheesecake, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 4-5 days. You can also freeze the cheesecake for longer storage, but be sure to wrap it well to prevent freezer burn.
Tips to Make Banana Pudding Cheesecake
- Make sure all your ingredients are at room temperature before mixing for a smoother batter.
- Use ripe bananas for the best flavor.
- When making the whipped cream, make sure your bowl and beaters are chilled for better whipping results.
- For added flavor, you can sprinkle some cinnamon in the cheesecake mixture.
Variation
For a different twist, you can add chocolate chips to the cheesecake mixture or use a chocolate wafer crust instead of vanilla. This adds a delicious chocolatey touch to the dessert.
FAQs
What is the best way to serve leftovers?
Leftovers can be served cold straight from the refrigerator or slightly at room temperature. Just keep it covered to maintain freshness.
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two ahead of time. Just keep it refrigerated until you are ready to serve.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
Banana Pudding Cheesecake
Ingredients
For the crust
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed Use ripe bananas for best flavor.
For the banana pudding layer
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
For the topping
- 1 cup heavy cream, whipped to soft peaks Ensure bowl and beaters are chilled.
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh banana slices For garnish.
- 1 cup crushed vanilla wafers For garnish.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the vanilla wafer crumbs, melted butter, and sugar. Press the mixture into a 9-inch springform pan.
- Bake for 8-10 minutes and let it cool.
- In a mixing bowl, beat the cream cheese and granulated sugar together until smooth. Then add sour cream, mashed bananas, and vanilla extract.
- Mix in the eggs one at a time until well blended.
- Pour this mixture over the cooled crust.
Baking
- Bake in a water bath for 50-60 minutes.
- Once done, cool the cheesecake for 1 hour in the oven, then refrigerate until completely chilled.
Making the banana pudding layer
- Whisk the banana pudding mix with cold milk until smooth.
- Fold in the whipped cream and then spread this mixture over the cooled cheesecake.
Preparing the topping
- Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread this over the pudding layer.
Serving
- Garnish with fresh banana slices and crushed vanilla wafers, slice, and serve.
