Description

Whether you’re hosting a gathering or craving a cozy night of indulgence, this Banana Pudding Cheesecake is guaranteed to impress.

Ingredients

Scale

For the Crust:

1 ½ cups of graham cracker crumbs
½ cup of unsalted butter, melted
¼ cup of granulated sugar
1 teaspoon of vanilla extract

For the Cheesecake Filling:

24 ounces (3 packages) of cream cheese, softened to room temperature
1 cup of granulated sugar
1 teaspoon of vanilla extract
3 large eggs
1 cup of sour cream
1 cup of ripe bananas, mashed (about 2 medium bananas)
2 tablespoons of fresh lemon juice

For the Banana Pudding Layer:

2 cups of whole milk
1 (3.4-ounce) package of instant vanilla pudding mix
½ cup of heavy cream
2 large ripe bananas, sliced

For the Topping:

1 cup of whipped cream (you can use store-bought or homemade)
½ cup of crushed vanilla wafer cookies or graham cracker crumbs (for garnish)
Extra banana slices for decoration

Optional Variations:

For a chocolate twist, use chocolate pudding mix instead of vanilla and top with chocolate shavings.
Add a sprinkle of cinnamon or nutmeg to the cream cheese filling for an aromatic flavor.
Incorporate crushed pineapple for a tropical flavor that complements the bananas.
For a nutty crunch, include finely chopped pecans or walnuts in the crust or as a topping.

Make sure to gather all the ingredients before starting your preparation to ensure a smooth cooking experience!

Instructions

Prepare the Crust
Begin by preheating your oven to 325°F (160°C).
Next, gather 2 cups of crushed vanilla wafers and place them in a mixing bowl.
Combine the crushed wafers with ½ cup of melted butter and ¼ cup of sugar.
Mix the ingredients until the mixture resembles wet sand.
Press this mixture into the bottom of a 9-inch springform pan to create an even layer.
Bake the crust for about 10 minutes until lightly golden. Allow it to cool on a wire rack while you prepare the filling.
Make the Cheesecake Filling
In a large bowl, beat 16 ounces of cream cheese with an electric mixer until smooth and creamy.
Add 1 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese, and continue to beat until well combined.
Add 3 large eggs, one at a time, mixing on low speed after each addition to maintain the mixture’s smooth texture.
Fold in 1 cup of sour cream until blended evenly. This will enhance your cheesecake’s creaminess.
Incorporate Banana Flavor
Slice 2 ripe bananas and mash them in a separate bowl with a fork until smooth.
Gently fold the mashed bananas into the cheesecake mixture, ensuring even distribution.
Pour the filling over the cooled crust, smoothing it with a spatula.
Bake and Cool
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Once done, turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
Prepare the Whipped Topping
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Spread the whipped cream over the cheesecake and top with extra banana slices and vanilla wafers if desired.Enjoy your delectable dessert that embodies all the flavors of a classic pudding in a rich cheesecake!

Notes

Maintain the Right Temperature
To achieve a smooth and creamy texture in your cheesecake, start by ensuring all ingredients are at room temperature. This includes cream cheese, eggs, and sour cream. Softening cream cheese for about 30 minutes before mixing helps eliminate lumps.

Prep Time: 40minutes
Cook Time: 1hour 20minutes + 6hours Cooling Time
Category: Dessert
Cuisine: American