Banana Pudding Cheesecake with Salted Caramel

Banana Pudding Cheesecake with Salted Caramel

Banana Pudding Cheesecake with Salted Caramel is a delicious dessert that brings the best of both worlds together. It combines the classic flavors of banana pudding and cheesecake, topped with a rich salted caramel sauce. This treat is perfect for parties, celebrations, or just to satisfy a sweet craving.

Why Make This Recipe

This dessert is not only delightful but also a crowd-pleaser. The creamy cheesecake pairs beautifully with the sweet banana pudding and the sweet-salty caramel adds an irresistible touch. Making this cheesecake is a fun activity, and it will surely impress your family and friends. Plus, who doesn’t love the combination of banana and caramel?

How to Make Banana Pudding Cheesecake with Salted Caramel

Making this delicious cheesecake is easy and rewarding. Follow the simple steps below to create a dessert that will have everyone asking for seconds.

Ingredients

• 1 1⁄2 cups Nilla Wafer crumbs
• 1⁄4 cup granulated sugar
• 1⁄2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1⁄4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp banana extract (optional)
• 1 ripe banana, mashed
• 1 box (3.4 oz) instant banana pudding mix
• 1 3⁄4 cups cold milk
• 1 cup granulated sugar (for caramel)
• 6 tbsp unsalted butter (for caramel), room temperature
• 1⁄2 cup heavy cream (for caramel), room temperature
• 1 tsp sea salt
• 1 cup heavy cream (for whipped topping)
• 2 tbsp powdered sugar

Directions

1. Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, mix Nilla Wafer crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool completely.

2. Make the Cheesecake Layers: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed after each addition. Mix in the sour cream, heavy cream, vanilla extract, banana extract (if using), and mashed banana. Pour the mixture over the cooled crust. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.

3. Prepare the Banana Pudding Layer: Whisk together the instant banana pudding mix and cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.

4. Make the Salted Caramel Sauce: Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color. Add the butter, stirring until fully incorporated. Slowly pour in the heavy cream, whisking continuously. Stir in the sea salt and let the sauce cool to room temperature.

5. Prepare the Whipped Cream Topping: Whip the heavy cream and powdered sugar until stiff peaks form.

6. Assemble the Cheesecake: Spread or pipe the whipped cream over the banana pudding layer. Drizzle salted caramel sauce generously over the top. Garnish with extra Nilla Wafer crumbs or banana slices, if desired.

Serve and Enjoy

Carefully remove the cheesecake from the springform pan. Slice and serve chilled with an extra drizzle of salted caramel for added decadence.

How to Serve Banana Pudding Cheesecake with Salted Caramel

Serve this cheesecake chilled, straight from the refrigerator. It pairs wonderfully with a cup of coffee or a glass of cold milk. You can garnish it with fresh banana slices or mini Nilla Wafers for an extra special touch.

How to Store Banana Pudding Cheesecake with Salted Caramel

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days. To keep the salted caramel from soaking into the cheesecake, store the caramel sauce separately and drizzle it on each slice just before serving.

Tips to Make Banana Pudding Cheesecake with Salted Caramel

• Make sure your cream cheese is at room temperature for easier mixing.
• If you want a stronger banana flavor, add more mashed banana or increase the banana extract.
• Use a water bath while baking the cheesecake to help it cook evenly and avoid cracks.

Variation

You can switch the banana pudding mix for other flavors, such as vanilla or chocolate, to create a fun twist on this recipe. You can also use different types of fruit for garnishing, like strawberries or caramelized peaches.

FAQs

1. Can I use homemade caramel sauce instead of store-bought?
Yes, homemade caramel sauce works great and can be adjusted to your liking!

2. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake without decorations. Wrap it tightly and freeze for up to 2 months. Thaw it in the refrigerator before serving.

3. Is it necessary to use heavy cream for the whipped topping?
Yes, heavy cream is best for making a stable and fluffy whipped topping, but you can use whipped topping from a container if you’re in a hurry.

Enjoy making this delightful dessert, and watch as it becomes a favorite among your friends and family!