Indulge in the creamy goodness of Banana Pudding Cheesecake, a delightful dessert that brings together the rich flavors of banana pudding and classic cheesecake. This dessert is perfect for any occasion, offering layers of vanilla wafer crust, creamy banana-infused cheesecake, and a luscious banana pudding topping.
Ingredients:
For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
For the Topping:
- 1 cup whipped cream
- Sliced bananas
- Vanilla wafers
Instructions:
1. Prepare the Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the Crust Ingredients: In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated with the butter and the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a measuring cup to pack it down firmly.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, about 2-3 minutes.
- Add the Sugar: Gradually add the granulated sugar, continuing to beat until the mixture is well combined and fluffy.
- Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Mix in the Bananas: Add the mashed ripe bananas and vanilla extract to the cream cheese mixture, and beat until combined.
- Add the Sour Cream and Heavy Cream: Finally, mix in the sour cream and heavy cream, beating until the mixture is smooth and fully incorporated.
3. Bake the Cheesecake:
- Pour the Filling: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Bake: Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door during baking to prevent cracks.
- Cool: Once the cheesecake is baked, turn off the oven and leave the door slightly open. Allow the cheesecake to cool in the oven for about 1 hour. Then, transfer it to a wire rack to cool completely.
- Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set fully.
4. Prepare the Banana Pudding Layer:
- Mix the Pudding: In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Spread the Pudding: Once the cheesecake has chilled, spread the banana pudding evenly over the top of the cheesecake.
5. Add the Topping:
- Whipped Cream: Spread or pipe the whipped cream over the banana pudding layer.
- Garnish: Decorate the top with sliced bananas and additional vanilla wafers.
Serving Suggestions:
- Presentation: For a beautiful presentation, arrange the sliced bananas and vanilla wafers in a decorative pattern on top of the whipped cream.
- Optional Toppings: Drizzle with caramel sauce or chocolate syrup for an extra layer of flavor.
Tips for Success:
- Room Temperature Ingredients: Ensure that all your ingredients, especially the cream cheese and eggs, are at room temperature before starting. This helps to create a smooth and creamy cheesecake filling.
- Avoid Over-Mixing: Be careful not to over-mix the cheesecake batter, as this can incorporate too much air and lead to cracks during baking.
- Prevent Cracks: To prevent cracking, you can bake the cheesecake in a water bath. Simply wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with a few inches of hot water.
Storage:
- Refrigeration: Store any leftover Banana Pudding Cheesecake in the refrigerator, covered, for up to 3-4 days. The flavors will continue to meld, making it even more delicious over time.
- Freezing: This cheesecake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Banana Pudding Cheesecake is a rich, indulgent dessert that marries the flavors of classic banana pudding with the creamy texture of cheesecake. Each bite offers a delightful combination of buttery vanilla wafer crust, banana-infused cheesecake, and a smooth banana pudding layer, all topped with whipped cream, fresh bananas, and crispy wafers. Perfect for banana lovers and cheesecake enthusiasts alike, this dessert is sure to impress!
