Name: Banana Pudding Cheesecake
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Ingredients: 1 ½ cups Crushed vanilla wafers (about 53 cookies); ¼ cup Granulated sugar; ¼ cup Unsalted butter (melted); Pinch Salt; 32 ounces Cream cheese (room temperature); 1 Very ripe mashed banana (about ⅓ cup); 4 ounces Sour cream; 1 cup Granulated sugar; 1 3.4-ounce package Instant banana pudding; 4 large Eggs (room temperature); 1 tablespoon Vanilla extract; 1 3.4-ounce box Instant banana pudding; Whipped cream; Vanilla wafers; Sliced bananas

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There’s something incredibly nostalgic about the Banana Pudding Cheesecake. Growing up, banana pudding was a staple at family gatherings, each layer of creamy goodness bringing back sweet memories. As a kid, I was always drawn to the wiggly pudding and crunchy vanilla wafers. Now, as an adult, I wanted to elevate that classic dish into something even more indulgent. So, I created the Banana Pudding Cheesecake, combining the best of both worlds: the creamy texture of cheesecake with the delightful flavors of banana pudding. Imagine slicing into a rich, velvety cheesecake topped with fluffy whipped cream and fresh banana slices. It’s a showstopper that brings everyone together and makes every occasion special.

Recipe Snapshot

Total Time:
2 hr 15 mins

Prep Time:
45 mins

Cook Time:
90 mins

Difficulty:
Hard

Calories:
360 kcal

Protein:
6 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
Frying Pan, Blender, Food Processor, Oven, Chef’s Knife, Mixing Bowl, Baking Sheet

What’s Great About This Banana Pudding Cheesecake

Perfect for Any Occasion

The versatility of the Banana Pudding Cheesecake is fantastic. Whether it’s a summer barbecue, holiday dessert, or simply a weekend treat, this cheesecake fits right in. It’s a dessert that appeals to both kids and adults, making it perfect for family gatherings or potlucks.

Layers of Flavor

What makes this cheesecake stand out is its combination of textures and flavors. The crunch of the vanilla wafers contrasts beautifully with the creamy cheesecake filling. Each bite is a delightful balance of smoothness and crunch that keeps you coming back for more.

Make-Ahead Marvel

One of my favorite aspects of the Banana Pudding Cheesecake is that you can prepare it a day ahead of time. This makes it an excellent choice for busy schedules. Just chill it overnight, and you’ll have a decadent dessert ready to impress your guests the next day.

Always a Crowd-Pleaser

It never fails: whenever I serve the Banana Pudding Cheesecake, the compliments roll in. People always ask for the recipe, and that’s the best compliment of all! It’s so satisfying to see everyone enjoying something you’ve created from scratch.

Customizable Delight

You can easily customize this cheesecake to suit your taste. Add a layer of chocolate ganache or even swirl in some caramel for a different flavor profile. The possibilities are endless, which makes it a fun dish to experiment with.

Comforting Feel

Ultimately, what makes the Banana Pudding Cheesecake special is how it evokes a sense of comfort. It’s like a warm hug from a loved one, perfect for those days when you need a little hit of sweetness. This cheesecake is more than just dessert; it’s a way to share happiness and love with those around you.

What to Gather for Banana Pudding Cheesecake

When it comes to making the Banana Pudding Cheesecake, the ingredients play a crucial role in achieving the perfect balance of flavors and textures. Each component contributes to the overall creamy delight we crave. The main players here include cream cheese, bananas, and vanilla wafers, which combine to create a lush cheesecake that feels both nostalgic and refined.

1 ½ cups crushed vanilla wafers (about 53 cookies): These cookies form the base of your cheesecake, adding a nice crunch and subtle sweetness.
¼ cup granulated sugar: This sweetener helps enhance the flavors of the ingredients and balances the creaminess of the cheesecake.
¼ cup unsalted butter, melted: The butter binds the crust together, providing richness and flavor.
Pinch of salt: A touch of salt amplifies the sweetness and balances the flavors in the cheesecake.
32 ounces cream cheese, room temperature: This is the star of the show, lending its creamy texture and rich flavor to the cheesecake.
1 very ripe mashed banana (about ⅓ cup): The banana adds natural sweetness and enhances the banana flavor throughout the cheesecake.
4 ounces sour cream: This adds tanginess and creaminess, making the cheesecake even more luscious.
1 cup granulated sugar: Used to sweeten the cheesecake mixture for a deliciously sweet experience.
1 (3.4-ounce) package of instant banana pudding: This adds flavor and helps to set the cheesecake for that perfect slice.
4 large eggs, room temperature: The eggs provide structure and help the cheesecake to rise and set properly.
1 tablespoon vanilla extract: A splash of vanilla brings warmth and depth of flavor to the cheesecake.
1 (3.4-ounce) box instant banana pudding: This is an additional layer of flavor that makes the cheesecake even more delightful.
Whipped cream: Use it for topping, adding a light, airy texture that complements the dense cheesecake.
Vanilla wafers: These can also be used for garnish, bringing back that familiar taste of childhood.
Sliced bananas: Fresh bananas not only make for a beautiful presentation but also enhance the banana flavor.

Preparation Steps for Banana Pudding Cheesecake

Making the Banana Pudding Cheesecake is a rewarding experience that allows you to create something incredibly special. Let’s dive into these steps together, and I’ll guide you through the entire process. Each step is essential to ensure your cheesecake is a delightful success.

Preheat your oven to 325 degrees Fahrenheit. This is the perfect temperature for baking the cheesecake, ensuring it cooks evenly without cracking.
Prepare a 10-inch springform pan by spraying it lightly with cooking spray. This will help the cheesecake release easily once it’s set.
Add the vanilla wafer cookies to a blender or food processor and pulse until they become fine crumbs. This will serve as the delightful crust for your cheesecake.
In a medium bowl, combine the 1 ½ cups crushed vanilla wafers, ¼ cup granulated sugar, melted ¼ cup unsalted butter, and a pinch of salt. Mix until it resembles damp sand.
Pour the crumb mixture into the prepared springform pan and press it evenly into the pan. You can use the bottom of a flat glass or a measuring cup to really get it packed in.
Bake the crust for 10 minutes. Once done, allow it to cool completely while keeping the oven on, as the cheesecake will bake at the same temperature.
In a mixing bowl of a stand mixer, add the softened 32 ounces cream cheese and beat at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few more seconds until smooth.
Add the 1 very ripe mashed banana and 4 ounces sour cream to the cream cheese. Mix at medium/low speed until just combined.
Scrape the bowl again and mix for another 30 seconds. Then, add in 1 cup granulated sugar and 1 (3.4-ounce) package of instant banana pudding. Mix until thoroughly combined.
Add 4 large eggs, one at a time, mixing on low speed until each egg is fully incorporated. This is crucial for a smooth cheesecake texture.
Stir in 1 tablespoon vanilla extract and mix until just combined.
Take a sheet of 18-inch heavy-duty aluminum foil and wrap it around the outside of the springform pan. Make sure the sheets are long enough to go up all sides to prevent water from getting into the pan during the water bath.
Place the wrapped pan in a deep roasting pan. Alternatively, you can use a baking sheet, as long as the sides are about 2 inches deep.
Add the cheesecake batter to the springform pan and smooth the top with a spatula.
Pour very hot water into the baking pan until about 1 ½ inches of water surrounds the springform pan. The water bath helps cook the cheesecake gently, preventing cracks.
Carefully move the baking pan to a rack positioned in the lower third of the oven. Bake for 1 to 1 ½ hours. After about an hour, check for doneness. The cheesecake should jiggle slightly but not be liquid. If it appears too liquid, give it an additional 15 minutes.
Once the cheesecake is firm with a slight wobble, turn off the oven and leave it inside for another hour. This gradual cooling prevents it from cracking.
After an hour, remove the cheesecake from the oven, carefully take off the foil, and chill in the fridge for 4 to 6 hours or overnight.
Prepare the second (3.4-ounce box) instant banana pudding according to the package directions and refrigerate until ready to serve.
Before serving, top the cheesecake with banana pudding, whipped cream, sliced bananas, and vanilla wafers. Enjoy your masterpiece!

Things Worth Knowing

Check for doneness: The cheesecake should be slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools.
Water bath technique: Using a water bath helps regulate the cooking temperature, ensuring even baking and preventing cracks.
Room temperature ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter.
Cooling process: Allowing the cheesecake to cool in the oven helps prevent drastic temperature changes that can cause cracks.

Expert Tips about Banana Pudding Cheesecake

Crafting the perfect Banana Pudding Cheesecake can be a delightful experience with a few expert tips to keep in mind. These insights ensure your cheesecake turns out beautifully every time.

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to one week. The flavors will continue to develop, making it even better!
Freezing: Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap and foil, and it will last for up to three months. Thaw in the fridge overnight before serving.
Serving size: Cut the cheesecake with a warm knife for cleaner slices. Dip the knife in hot water, wipe it dry, and make your cut.
Garnish: Consider adding toasted coconut or chocolate shavings on top for an extra special touch.
Flavor variations: Feel free to experiment with flavored extracts or add in chocolate chips to the batter for a twist on the classic.

Serving Suggestions

When it comes to serving your delicious Banana Pudding Cheesecake, the options are endless. Here are some creative ideas to delight your guests:

Pair it with coffee: Serve slices alongside a hot cup of coffee or espresso for a delightful afternoon treat.
Fruit salad: A fresh fruit salad complements the cheesecake beautifully, adding a refreshing contrast.
Family gatherings: This dessert is perfect for large gatherings and celebrations, bringing smiles to everyone’s faces.
Picnics: The cheesecake can be made ahead and is great for outdoor events, just keep it chilled until serving.
Special occasions: Consider it a centerpiece for birthdays or holidays, garnished with extra banana slices and whipped cream for a festive touch.
Storing leftovers: Make sure to store any leftovers properly, covered in the fridge, ensuring your cheesecake stays fresh and delicious.

FAQ

While fresh bananas add a wonderful flavor, instant pudding is crucial for the texture and setting of the cheesecake. It helps create that creamy, stable consistency that you expect from a cheesecake. If you prefer to use fresh bananas, consider incorporating mashed bananas into the cheesecake filling for flavor, but still use instant pudding for the best results.

To check if your Banana Pudding Cheesecake is done, gently shake the pan. The center should have a slight jiggle but not look liquid. Bake until the edges are set and the center wobbles slightly. After turning off the oven, leave the cheesecake inside for an hour to cool gradually, which helps prevent cracks.

Absolutely! The Banana Pudding Cheesecake is perfect for making ahead. In fact, chilling it overnight enhances the flavors. After it has cooled and set, simply cover it with plastic wrap and refrigerate. It will taste just as delicious the next day, making it great for parties or special occasions.

To store leftovers of your Banana Pudding Cheesecake, place it in an airtight container in the refrigerator. It will keep well for up to a week. Make sure to cover it properly to prevent it from absorbing any fridge odors. You can also freeze slices wrapped tightly in plastic wrap for up to three months if you wish to enjoy them later.

Conclusion

The Banana Pudding Cheesecake is truly a delightful dessert that combines nostalgia with indulgence. With its creamy layers and delicious banana flavor, it’s sure to please everyone who tries it. I encourage you to give this recipe a try; you won’t be disappointed! Bring people together around this beautiful cheesecake, and I promise it will become a favorite in your home.