Banana Pudding Cheesecake
Introduction
Banana Pudding Cheesecake is the perfect fusion of two beloved desserts. This rich and creamy cheesecake combines the smoothness of traditional cheesecake with the sweet, fruity flavor of banana pudding. It’s a delicious treat that will impress friends and family alike.
Why Make This Recipe
Making Banana Pudding Cheesecake allows you to enjoy a classic dessert with a fun twist. It’s perfect for potlucks, birthday parties, or any special occasion. Plus, it uses simple ingredients, and the steps are easy to follow, making it a great option for both beginner and experienced bakers!
How to Make Banana Pudding Cheesecake
Ingredients:
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
- 4 ripe bananas, mashed
- 1 tablespoon lemon juice
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 (3.4 oz) box instant banana pudding mix
- 2 cups whole milk
- Whipped cream (for garnish)
- Additional vanilla wafer crumbs (for garnish)
Directions:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick cooking spray.
- Combine the vanilla wafer crumbs and melted butter in a bowl. Press this mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- In a small bowl, mix the mashed bananas and lemon juice and set aside.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour, mixing well. Beat in the eggs one at a time. Then stir in the sour cream, vanilla extract, and banana mixture.
- Pour the cheesecake filling over the cooled crust, then bake for 1 hour until almost set. Let it cool completely.
- Prepare the banana pudding using 2 cups of whole milk according to the package instructions. Once the cheesecake has cooled, spread the banana pudding over the top.
- Refrigerate for at least 4 hours, or overnight.
- Before serving, top with whipped cream and additional vanilla wafer crumbs.
How to Serve Banana Pudding Cheesecake
Serve Banana Pudding Cheesecake chilled. Each slice can be topped with a dollop of whipped cream and a sprinkle of crushed vanilla wafer crumbs for an extra pop of flavor. Enjoy it with a cup of coffee or a glass of milk!
How to Store Banana Pudding Cheesecake
Store any leftover Banana Pudding Cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It can be enjoyed for up to 5 days.
Tips to Make Banana Pudding Cheesecake
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use ripe bananas for the best flavor and sweetness.
- If you prefer a firmer texture, you can bake the cheesecake a little longer.
- Let the cheesecake cool completely before adding the pudding layer to keep it from mixing together.
Variation
You can add chocolate chips to the cheesecake mixture for a chocolate banana pudding twist. Another option is to mix in some crushed nuts for added texture.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day in advance. Just keep it refrigerated until you’re ready to serve.
2. What if I can’t find vanilla wafer crumbs?
You can substitute with crushed graham crackers or any similar cookie crumbs.
3. Can I freeze Banana Pudding Cheesecake?
While it is possible to freeze the cheesecake, the texture might change. It’s best enjoyed fresh or stored in the refrigerator.
