Banana Pudding Cheesecake Recipe

The Inspiration

Banana pudding has long been a beloved comfort food, with its layers of vanilla wafers, creamy banana-flavored pudding, and slices of fresh bananas. Cheesecake, on the other hand, is the epitome of indulgence with its smooth, dense texture and rich flavor. Combining these two desserts creates a harmonious balance of flavors and textures that is simply irresistible.

Ingredients

For the Crust:

2 cups vanilla wafer crumbs (about 60 wafers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
3 ripe bananas, mashed

For the Banana Pudding Layer:

1 (3.4-ounce) package instant vanilla pudding mix
1 1/2 cups cold milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

For Garnish:

Sliced bananas
Vanilla wafers
Whipped cream

Instructions

Making the Crust:

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
Prepare the Crust: In a medium bowl, combine the vanilla wafer crumbs and sugar. Add the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.

Preparing the Cheesecake Filling:

Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the Eggs: Add the eggs, one at a time, beating well after each addition.
Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined.
Mash and Add Bananas: Fold in the mashed bananas until the mixture is smooth and no lumps remain.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

Preparing the Banana Pudding Layer:

Make the Pudding: In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes, until thickened. Set aside.
Whip the Cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Combine: Gently fold the whipped cream into the prepared pudding until fully incorporated.

Assembling the Cheesecake:

Layer the Pudding: Spread the banana pudding mixture evenly over the top of the cooled cheesecake.
Garnish: Before serving, garnish with sliced bananas, vanilla wafers, and a dollop of whipped cream for an extra touch of elegance and flavor.

Serving and Storing

Serving: For the best texture and flavor, allow the cheesecake to sit at room temperature for about 15-20 minutes before serving. Use a sharp knife to cut clean slices, wiping the knife with a warm, damp cloth between cuts.
Storing: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months; just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.

Conclusion

Banana Pudding Cheesecake is a dessert that combines the classic flavors of banana pudding with the creamy decadence of cheesecake, resulting in a treat that’s both familiar and delightfully unique. Perfect for any occasion, this dessert is sure to become a favorite among family and friends. Give it a try, and enjoy every luscious bite!