Banana Pudding Cheesecake
Indulge in the delightful fusion of two classic desserts – Banana Pudding and Cheesecake. This Banana Pudding Cheesecake recipe is a luscious treat that combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Here’s how to make it:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 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
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Banana Pudding Layer:
- 2 cups whole milk
- 1 (3.4-ounce) package instant banana pudding mix
- 2 ripe bananas, sliced
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
1. Preheat and Prep:
- Preheat your oven to 325°F (163°C).
- Wrap the outside of a 9-inch (23 cm) springform pan with heavy-duty aluminum foil. This prevents any water from leaking into the cheesecake while baking in a water bath.
2. Make the Crust:
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Use the bottom of a glass or a flat tool to ensure it’s evenly packed.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add the eggs one at a time, mixing just until incorporated.
- Stir in the mashed bananas, vanilla extract, and sour cream until the batter is smooth.
4. Assemble and Bake:
- Pour the cheesecake filling over the graham cracker crust in the springform pan.
- Place the pan in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This creates a water bath that helps prevent cracks in the cheesecake.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven and bake for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the water bath and refrigerate it for at least 4 hours or overnight to set.
5. Prepare the Banana Pudding Layer:
- In a medium bowl, whisk together the instant banana pudding mix and whole milk until it thickens.
- Layer the sliced bananas over the chilled cheesecake.
- Pour the banana pudding mixture over the banana slices.
6. Make the Whipped Cream Topping:
- In a chilled mixing bowl, beat the heavy cream until it begins to thicken.
- Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
- Spread the whipped cream over the banana pudding layer.
7. Chill and Serve:
- Refrigerate the Banana Pudding Cheesecake for an additional 2 hours or until fully set.
- Before serving, garnish with additional banana slices or crumbled vanilla wafers if desired.
- Slice, serve, and enjoy this delightful fusion of banana pudding and cheesecake!
- To ensure a creamy and lump-free cheesecake filling, make sure your cream cheese is softened and at room temperature before starting.
- For added flavor, you can mix some crushed vanilla wafers into the graham cracker crust or sprinkle them over the top as a garnish.
- Be patient during the cooling and chilling process. This helps the cheesecake set properly and ensures the layers stay distinct.
- If you’re in a hurry, you can use store-bought whipped topping instead of making your own whipped cream for the topping.
This Banana Pudding Cheesecake is a show-stopping dessert that combines the best of both worlds. It’s sure to be a crowd-pleaser at any gathering or special occasion. Enjoy!