Creamy Banana Pudding Cheesecake

There’s something undeniably magical about banana pudding, especially when it’s transformed into a rich and creamy cheesecake. Imagine a dessert that blends the comforting nostalgia of Southern banana pudding with the luxurious decadence of a classic cheesecake. This Banana Pudding Cheesecake is a showstopper that will leave everyone at your table in awe. Whether you’re celebrating a family gathering, a holiday, or simply treating yourself to something special, this recipe is a dessert lover’s dream.

this RECIPE FOR LATER

I remember my grandmother’s banana pudding being the highlight of every family get-together. She would layer vanilla wafers, sliced bananas, and velvety pudding with care, always insisting on making it from scratch. This cheesecake is a tribute to those cherished memories but with a modern twist. It’s the perfect marriage of two timeless classics, offering a creamy, tangy cheesecake base topped with a banana pudding layer and a buttery vanilla wafer crust. Each bite is smooth, luscious, and packed with the sweet essence of ripe bananas.

So, if you’re ready to elevate your dessert game and create a memorable treat, this Banana Pudding Cheesecake will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe:

• The Perfect Fusion of Flavors: It combines the sweet, nostalgic flavor of banana pudding with the creamy, indulgent texture of cheesecake.
• Show-Stopping Dessert: This cheesecake is beautiful to serve, making it perfect for holidays, birthdays, or dinner parties.
• Make-Ahead Friendly: This cheesecake sets perfectly in the fridge, making it an ideal dessert to prepare the day before an event.
• Textures Galore: From the crisp vanilla wafer crust to the silky cheesecake filling and banana pudding topping, this dessert is a delightful medley of flavors and textures.

Ingredients You’ll Need:

For the Crust:

• 2 cups finely crushed vanilla wafer cookies
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed

For the Banana Pudding Topping:

• 1½ cups whole milk
• 1 small box instant banana pudding mix (3.4 ounces)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Garnish:

• Freshly sliced bananas
• Whipped cream
• Additional vanilla wafer cookies’

How to Make Banana Pudding Cheesecake:

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Combine the crushed vanilla wafer cookies, melted butter, and granulated sugar in a mixing bowl. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract, then gently fold in the mashed bananas. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Wrap the outside of the springform pan in two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. Bake the cheesecake for 55-65 minutes, 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.

Step 4: Chill the Cheesecake

Once cooled to room temperature, cover the cheesecake and refrigerate for at least 6 hours or overnight. This step is crucial to allow the flavors to meld and the texture to firm up.

Step 5: Prepare the Banana Pudding Topping

In a medium bowl, whisk together the milk and banana pudding mix until thickened. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold the whipped cream into the banana pudding mixture until smooth and creamy.

Step 6: Assemble the Cheesecake

Spread the banana pudding topping evenly over the chilled cheesecake. Garnish with freshly sliced bananas, whipped cream, and crushed vanilla wafers. Serve chilled and enjoy every creamy, dreamy bite!

Helpful Tips:

1. Choose Ripe Bananas: For the best flavor, use ripe bananas with a few brown spots. They’ll add natural sweetness and enhance the banana essence in the cheesecake.
2. Prevent Cracks: Using a water bath and allowing the cheesecake to cool gradually in the oven are key to avoiding cracks in the surface.
3. Decorate Just Before Serving: To keep the bananas fresh and prevent browning, add the sliced bananas and whipped cream garnish right before serving.
4. Use Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy filling.

Recipe Details:

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Chilling Time: 6 hours (or overnight)
• Total Time: 7 hours 25 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes:

• If you don’t have a springform pan, you can use a deep pie dish, but slicing might be more challenging.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutritional Information (Per Serving):

• Calories: 420
• Fat: 25g
• Carbohydrates: 43g
• Protein: 6g

Frequently Asked Questions:

Can I make this cheesecake without a water bath?
Yes, but a water bath helps to ensure even baking and a creamy texture. If you skip it, expect a slightly firmer texture and possible cracking on the surface.

How do I prevent my bananas from browning?
Toss banana slices with a bit of lemon juice before adding them as a garnish. This will slow down oxidation and keep them looking fresh.

Can I use a different crust?
Absolutely! A graham cracker crust or even an Oreo cookie crust would work well with this cheesecake.

Can I make this cheesecake ahead of time?
Yes! This cheesecake is a fantastic make-ahead dessert. Prepare it a day in advance and store it in the refrigerator until ready to serve.

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 4 days. If you need to freeze it, wrap the cheesecake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Related Recipes:

If you loved this Banana Pudding Cheesecake, you’ll definitely want to try:

• Vegan Tiramisu Cheesecake: A Decadent Dessert Worth Savoring

• The Creamiest Basque Cheesecake

• Brownie Bottom Cheesecake: A Dessert Worth Celebrating

Conclusion:

This Banana Pudding Cheesecake is a masterpiece of creamy textures and bold banana flavors, all wrapped up in a dessert that feels as comforting as a hug from your grandma. It’s perfect for any occasion, and the balance of tangy cheesecake, sweet banana pudding, and buttery vanilla wafers makes it unforgettable. Take a slice, close your eyes, and savor every bite—you deserve it!

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