Picture a creamy, dreamy Banana Pudding Cheesecake that tantalizes your senses with its luscious aroma and inviting appearance.
This dessert is delightfully easy to create, offering a cozy indulgence that quickly becomes a family favorite.
As the simple ingredients blend and transform in the oven, they create something truly special—a perfect harmony of flavors and textures.
Ready to enjoy this delectable treat? Let’s bring this dish to life!
Kitchen Tools Required
- 1 springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 food processor
- 1 saucepan
- 1 whisk
- 1 oven
Ingredients
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon banana extract
- 1 box instant vanilla pudding mix
- 2 cups whole milk
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Banana Pudding Cheesecake, follow this timeline.
This timeline includes the cook and prep time, along with additional time for reading the recipe and gathering ingredients.
Timeline for Banana Pudding Cheesecake:
Reading and Preparation:
– Read Recipe and Gather Ingredients: (15 minutes)
Before you start, read through the entire recipe to familiarize yourself with the steps and gather all the necessary ingredients and equipment.
Prep Work:
– Crust Preparation: (5 minutes)
Combine crushed vanilla wafers and melted butter in a medium mixing bowl.
Press the mixture into the bottom of a springform pan.
– Cheesecake Batter Preparation: (10 minutes)
In a large mixing bowl, beat cream cheese and granulated sugar until smooth using an electric mixer.
Add sour cream and vanilla extract, blending until well combined.
Mix in eggs one at a time, guaranteeing each is fully incorporated.
Stir in mashed bananas until evenly distributed.
Baking:
– Bake Cheesecake: (1 hour)
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake in the preheated oven at 325°F (163°C) until the center is set and the edges are lightly browned.
Cooling and Chilling:
– Cooling the Cheesecake: (30 minutes)
Allow the cheesecake to cool to room temperature.
– Refrigeration: (4 hours)
Place the cooled cheesecake in the refrigerator to chill thoroughly.
Final Assembly:
– Pudding Preparation: (10 minutes)
In a saucepan, whisk together instant vanilla pudding mix and whole milk over medium heat until thickened; let cool.
– Whipped Banana Cream Preparation: (10 minutes)
In a separate bowl, whip heavy cream, powdered sugar, and banana extract until stiff peaks form.
– Assemble Toppings: (5 minutes)
Spread the cooled pudding over the chilled cheesecake.
Top with the whipped banana cream and spread evenly with a rubber spatula.
Optional Garnishing:
– Garnish with Crushed Vanilla Wafers or Banana Slices: (5 minutes)
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 325°F (163°C).
Combine crushed vanilla wafers and melted butter in a medium mixing bowl and press into the bottom of a springform pan.
In a large mixing bowl, beat cream cheese and granulated sugar until smooth using an electric mixer.
Add sour cream and vanilla extract to the cream cheese mixture and blend until well combined.
Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in mashed bananas until evenly distributed.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake for 1 hour, or until the center is set and the edges are lightly browned.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
In a saucepan, whisk together instant vanilla pudding mix and whole milk over medium heat until thickened; let cool.
In a separate bowl, whip heavy cream, powdered sugar, and banana extract until stiff peaks form.
Spread the cooled pudding over the chilled cheesecake.
Top with the whipped banana cream and spread evenly with a rubber spatula.
Garnish with additional crushed vanilla wafers or banana slices if desired.
Serving Tips
- Fresh Banana Slices: Add fresh banana slices on top of the cheesecake for an extra burst of flavor and visual appeal.
- Crushed Vanilla Wafers: Sprinkle additional crushed vanilla wafers on top for a crunchy texture contrast.
- Caramel Drizzle: Drizzle caramel sauce over each slice for a sweet and decadent touch.
- Whipped Cream Dollop: Serve with a dollop of whipped cream on the side for added creaminess.
- Mint Leaves: Garnish with fresh mint leaves for a pop of color and a revitalizing aroma.
Storage
To store Banana Pudding Cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate.
It can be kept for up to 4-5 days.
For longer storage, freeze slices individually.
Freezing
To freeze Banana Pudding Cheesecake, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw overnight in the refrigerator before serving.
Reheating
To reheat Banana Pudding Cheesecake, gently warm individual slices in the microwave for 10-15 seconds.
Avoid overheating to maintain texture and prevent the whipped cream topping from melting.
Final Thoughts
Banana pudding cheesecake combines the best of both worlds, blending the creamy texture of cheesecake with the delightful flavors of banana pudding.
The result is a dessert that’s sure to impress.
Whether you’re serving it at a family gathering or enjoying a slice on a quiet evening, this cheesecake is a delicious treat.
Remember to allow ample time for cooling and chilling to achieve the perfect consistency.
If you’re a fan of banana desserts, this recipe will become a favorite in your repertoire.
Enjoy the rich, indulgent taste of banana pudding cheesecake, and share the joy with others.
Frequently Asked Questions
Can I Use Gluten-Free Vanilla Wafers for the Crust?
You can definitely use gluten-free vanilla wafers for the crust. They’ll provide a similar texture and flavor, keeping the dish accessible and delicious. Just guarantee the wafers are finely crushed for a cohesive, sturdy base.
What Are Some Alternative Toppings for This Cheesecake?
You can top it with caramel drizzle, toasted nuts, or fresh berries to add texture and flavor depth. Try chocolate shavings or a dusting of cinnamon for an elegant twist. Mix and match to suit your preferences!
How Do I Prevent the Cheesecake From Cracking?
You’ll prevent cracking by letting the cheesecake cool gradually. Turn off the oven, crack the door slightly, and leave it inside for an hour. This technique guarantees even temperature reduction, minimizing cracks and maintaining a smooth surface.
Can I Use Low-Fat Cream Cheese for This Recipe?
You can use low-fat cream cheese, but it’ll alter the texture, making it less creamy and rich. To maintain flavor, guarantee it’s fully softened before mixing. Consider adding a bit more sugar to balance the tanginess.
Is It Possible to Make This Cheesecake Without Eggs?
You can replace eggs with alternatives like flaxseed meal or applesauce. Use one tablespoon of flaxseed meal with three tablespoons of water per egg. Blend thoroughly for consistency. Applesauce provides moisture, but may slightly alter flavor.
Banana Pudding Cheesecake
Equipment
- 1 springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 food processor
- 1 Saucepan
- 1 Whisk
- 1 Oven
Ingredients
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter melted
- 3 (8-ounce) packages cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas mashed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon banana extract
- 1 box instant vanilla pudding mix
- 2 cups whole milk
Instructions
- Preheat the oven to 325°F (163°C).
- Combine crushed vanilla wafers and melted butter in a medium mixing bowl and press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth using an electric mixer.
- Add sour cream and vanilla extract to the cream cheese mixture and blend until well combined.
- Mix in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in mashed bananas until evenly distributed.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Bake for 1 hour, or until the center is set and the edges are lightly browned.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
- In a saucepan, whisk together instant vanilla pudding mix and whole milk over medium heat until thickened; let cool.
- In a separate bowl, whip heavy cream, powdered sugar, and banana extract until stiff peaks form.
- Spread the cooled pudding over the chilled cheesecake.
- Top with the whipped banana cream and spread evenly with a rubber spatula.
- Garnish with additional crushed vanilla wafers or banana slices if desired.
Notes
