Banana Pudding Cheesecake Recipe

Introduction

Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of classic banana pudding. This dessert offers a delightful twist on two favorites, perfect for gatherings or a special treat at home.

Ingredients

• 1 1/2 cups crushed vanilla wafers
• 1/3 cup melted butter
• 3 ripe bananas, mashed
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup banana pudding mix
• Sliced bananas and additional vanilla wafers for garnish

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed vanilla wafers with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: 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. Then fold in the mashed bananas and vanilla extract until fully incorporated.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the banana pudding mix until the mixture is smooth and evenly blended.
4. Step 4: Carefully fold the banana cream mixture into the cream cheese batter, combining both mixtures without deflating the whipped cream. Pour this filling over the prepared crust in the springform pan.
5. Step 5: Bake the cheesecake for 50 to 55 minutes, or until the edges are set but the center still slightly jiggles. Remove from the oven and allow it to cool completely before covering and refrigerating for at least 4 hours to set.
6. Step 6: Before serving, garnish the cheesecake with fresh sliced bananas and additional vanilla wafers for an appealing presentation and extra texture.

Tips & Variations

• For extra flavor, sprinkle a bit of cinnamon or nutmeg into the cream cheese mixture.
• Use ripe but firm bananas to avoid excess moisture in the filling.
• Substitute banana pudding mix with homemade pudding for a more natural taste.
• To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the lower rack in the oven.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best texture, avoid freezing as the pudding layer may change consistency. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant pudding mix instead of banana pudding mix?

Yes, instant pudding mix works well and will set quickly, but be sure to adjust the amount of liquid in the recipe as needed to maintain the right texture.

How do I prevent the cheesecake from cracking?

To minimize cracking, bake the cheesecake slowly at a low temperature and avoid overmixing. Using a water bath during baking also helps maintain even heat and moisture.

Banana Pudding Cheesecake Recipe

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★★★★★

4.6 from 208 reviews

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding. Featuring a vanilla wafer crust and a luscious banana-infused cream cheese filling, it is a delightful dessert perfect for any occasion.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups crushed vanilla wafers
• 1/3 cup melted butter

Filling

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract

Banana Cream

• 1 cup heavy cream
• 1/2 cup banana pudding mix

Garnish

• Sliced bananas
• Additional vanilla wafers

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed vanilla wafers with the melted butter, mixing until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
2. Make the cream cheese filling: Using a mixer, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, stir in the mashed bananas and vanilla extract, mixing until well combined.
3. Prepare the banana cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the banana pudding mix until the mixture is smooth and fully blended.
4. Combine fillings: Carefully fold the banana cream mixture into the cream cheese mixture, blending gently to maintain the light texture. Pour this combined filling over the prepared vanilla wafer crust in the springform pan.
5. Bake the cheesecake: Place the pan in the preheated oven and bake for 50 to 55 minutes, until the edges are set but the center still slightly jiggles. Remove from the oven and allow it to cool to room temperature.
6. Chill and garnish: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set. Before serving, garnish with sliced bananas and additional vanilla wafers for added texture and visual appeal.

Notes

• Use ripe bananas for the best flavor and natural sweetness.
• Be careful not to overmix the batter once eggs are added to avoid too much air incorporation which can cause cracking.
• Chilling the cheesecake overnight improves the texture and flavor melding.
• If desired, lightly toast additional vanilla wafers for a crunchier garnish.
• Ensure cream cheese is fully softened to avoid lumps in the batter.

Keywords: banana pudding cheesecake, vanilla wafer crust, creamy banana dessert, banana cream cheesecake, no-bake banana pudding