Banana Pudding Cheesecake
Banana Pudding Cheesecake is a delightful dessert that combines two popular treats into one delicious cake. This recipe features a creamy cheesecake infused with banana flavor, layered with smooth banana pudding, and topped with fluffy whipped cream. It’s an impressive dessert that’s perfect for any occasion!
Why Make This Recipe
This Banana Pudding Cheesecake is an excellent choice because it brings together the beloved flavors of banana pudding and cheesecake. It’s rich, creamy, and has a delightful crunch from the vanilla wafer crust. Whether you’re celebrating a special occasion or just want to impress friends and family, this dessert will be a hit! Plus, it’s easy to prepare and can be made ahead of time, saving you stress on the day of your gathering.
How to Make Banana Pudding Cheesecake
Ingredients
- 2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup banana pudding mix
- 1/2 cup whole milk
- 2 ripe bananas, mashed
- 1 package banana pudding mix
- 2 cups whole milk
- 1 cup whipped cream (optional, for added fluffiness)
- 1 cup whipped cream (store-bought or homemade, for topping)
- Vanilla wafers, for garnish
- Banana slices, for garnish
Directions
Prepare the Crust: Preheat the oven to 325°F (165°C). In a bowl, mix crushed vanilla wafers, sugar, and melted butter until the crumbs are moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract. Dissolve the banana pudding mix in the milk, then fold it into the cheesecake batter along with the mashed bananas. Pour the filling over the cooled crust.
Bake the Cheesecake: Place the springform pan in a larger baking dish. Fill the larger dish with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
Prepare the Banana Pudding Layer: In a bowl, whisk together the banana pudding mix and milk until smooth and thickened. (Optional) Fold in whipped cream for a lighter texture. Spread the banana pudding over the cooled cheesecake.
Add the Toppings: Spread or pipe whipped cream on top of the pudding layer. Decorate with vanilla wafers and banana slices for garnish.
Chill and Serve: Refrigerate the cheesecake for an additional hour to set the pudding layer. Slice and serve chilled.
How to Serve Banana Pudding Cheesecake
Serve this cheesecake chilled, straight from the fridge. You can slice it into wedges and plate it up with extra whipped cream and banana slices on top for a beautiful presentation. It also pairs well with a cup of coffee or tea!
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 should keep well for 3-4 days. You can also freeze it by wrapping it tightly in plastic wrap and aluminum foil, but it’s best enjoyed fresh.
Tips to Make Banana Pudding Cheesecake
- Make sure your cream cheese is really soft before mixing. This helps avoid lumps in the cheesecake.
- For a more intense banana flavor, use more ripe bananas in the filling.
- Let the cheesecake cool completely before adding the banana pudding layer to prevent it from mixing together.
Variation
You can switch things up by adding chocolate chips to the cheesecake batter for a chocolaty twist. Also, consider using different types of pudding mix, like vanilla or butterscotch, for a unique flavor combination.
FAQs
Can I use a different crust?
- Yes! Graham cracker crust or Oreo crust work great too!
Can I prepare this cheesecake in advance?
- Absolutely! This cheesecake tastes even better the next day after it has had time to chill in the fridge.
What if I don’t have a springform pan?
- If you don’t have a springform pan, you can use a regular cake pan. Just make sure to line it with parchment paper to make it easier to remove the cheesecake.
