Banana Pudding Cheesecake with Salted Caramel
A delightful layered dessert that combines creamy cheesecake, comforting banana pudding, and delicious salted caramel, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups vanilla wafer crumbs
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 3 packages cream cheese, softened 8 oz packages
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cups sour cream
- 2 medium ripe bananas, mashed
For the whipped banana layer
- 1 cups heavy whipping cream
- 0.5 cups sweetened condensed milk
- 2 medium ripe bananas, sliced
- 0.5 cups crushed vanilla wafers for layering
For the salted caramel
- 1 cups sugar
- 0.25 cups unsalted butter
- 0.5 cups heavy cream
- 0.5 teaspoon sea salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the vanilla wafer crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan to form a crust. Bake for 8-10 minutes, then let it cool.
Cheesecake Baking
- Beat the cream cheese until smooth, then add the powdered sugar and vanilla. Mix in the eggs one at a time. Then add the sour cream and mashed bananas. Pour this filling over the cooled crust.
- Bake for 50-60 minutes until set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Whipped Layer Preparation
- Whip the heavy cream until stiff peaks form. Mix the sweetened condensed milk with the sliced bananas and then fold in the whipped cream. Spread this mixture over the cheesecake.
Caramel Preparation
- To make the caramel, melt the sugar until it turns amber, then carefully add the butter and cream while stirring. Add the sea salt and let it cool.
Assembly
- Drizzle the salted caramel over the cheesecake and optionally top with crushed wafers and banana slices. Slice and serve.
Notes
For best results, make sure your cream cheese is soft and at room temperature for easy mixing. Allow the cheesecake to cool completely before adding the banana and whipped cream layer to avoid melting. For a fun twist, try adding a layer of chocolate ganache on top of the salted caramel! Store any leftovers in the refrigerator covered with plastic wrap or aluminum foil for up to 5 days.