New York-Style Banana Pudding Cheesecake
Introduction
New York-Style Banana Pudding Cheesecake is a deliciously creamy dessert that combines two beloved classics: banana pudding and cheesecake. With its smooth texture and vibrant banana flavor, this cheesecake is sure to please everyone at your table. It’s the perfect way to satisfy your sweet tooth, whether you’re celebrating a special occasion or simply enjoying a weekend treat.
Why Make This Recipe
This recipe is worth making for several reasons. First, it combines the rich, creamy goodness of cheesecake with the comforting flavors of banana pudding. Second, it’s surprisingly easy to prepare, making it a great option for bakers of all skill levels. Finally, its beautiful presentation with layers of banana, whipped cream, and crushed cookies makes it a showstopper for gatherings and celebrations!
How to Make New York-Style Banana Pudding Cheesecake
Making this cheesecake is simple and fun! Just follow the step-by-step instructions, and you will have a delightful dessert to share.
Ingredients
- 1 1/2 cups crushed Nilla Wafers
- 1/4 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- Sliced bananas for topping
- Whipped cream or condensed milk drizzle for topping
- Crushed Nilla Wafers and Chessmen cookies for topping
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed Nilla Wafers with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool completely.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Mix in the mashed bananas until fully incorporated.
- Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, and flour until the batter is smooth and creamy.
- Pour the cheesecake filling over the cooled crust.
- Bake the cheesecake at 350°F for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- In a medium bowl, whisk together the banana pudding mix and cold milk until thickened. Spread the pudding evenly over the chilled cheesecake.
- Arrange sliced bananas on top of the pudding layer. Sprinkle with crushed Nilla Wafers and Chessmen cookies. Drizzle with condensed milk or pipe swirls of whipped cream for an extra touch.
- Slice and serve this decadent cheesecake, relishing every creamy, banana-infused bite! Perfect for special occasions or whenever you’re craving a dessert that’s both comforting and luxurious.
How to Serve New York-Style Banana Pudding Cheesecake
Serve this cheesecake chilled for the best taste. You can slice it into generous pieces and garnish with extra banana slices and whipped cream if desired. It’s great for parties, gatherings, or a family dessert!
How to Store New York-Style Banana Pudding Cheesecake
Store any leftover cheesecake in the refrigerator, tightly covered. It will typically stay fresh for about 3 to 5 days. If you need to store it for a longer period, consider freezing the cheesecake. Wrap it well in plastic wrap and then aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make New York-Style Banana Pudding Cheesecake
- Make sure your cream cheese is softened for easy blending.
- Use ripe bananas for sweeter flavor in the cheesecake filling.
- Allow the cheesecake to cool completely before adding the banana pudding layer for the best texture.
- Top the cheesecake right before serving to keep the bananas fresh and vibrant.
Variation
You can add a layer of chocolate ganache over the banana pudding for a chocolate twist, or use other flavors of instant pudding, like vanilla or butterscotch, for different taste experiences.
FAQs
1. Can I use fresh bananas instead of mashed ones?
Yes, but make sure to mash them well so they mix easily into the cheesecake batter.
2. How can I tell when the cheesecake is done?
The cheesecake should be set at the edges but still have a slight jiggle in the center when baked.
3. Can I make this cheesecake ahead of time?
Absolutely! In fact, it’s best to make it a day ahead to allow all the flavors to meld beautifully.
This New York-Style Banana Pudding Cheesecake is sure to be a hit, so get ready to enjoy a slice (or two)!
