Introduction:

Banana Pudding Cheesecake is the ultimate mash-up of two beloved desserts: creamy banana pudding and rich cheesecake. This dessert features a graham cracker crust, smooth banana-flavored cheesecake filling, layers of fresh bananas, and a whipped topping, reminiscent of classic Southern banana pudding. With a velvety texture and a delightful crunch from vanilla wafers, this cheesecake is perfect for special gatherings or whenever you’re craving a sweet, nostalgic treat!

The Inspiration Behind Banana Pudding Cheesecake:

Banana pudding is a comforting Southern dessert known for its layers of creamy banana-flavored pudding, vanilla wafers, and whipped cream. By infusing these classic elements into a cheesecake, you get the best of both worlds—rich, smooth cheesecake with the familiar flavors and textures of banana pudding.

Ingredients Breakdown:

For the Crust:
- 2 cups crushed vanilla wafers or graham crackers: The base of the cheesecake, offering a sweet, crunchy texture.
- ¼ cup granulated sugar: Adds sweetness to the crust.
- ½ cup unsalted butter, melted: Binds the crumbs together for a cohesive crust.
For the Cheesecake Filling:
- 24 oz cream cheese, softened: The creamy base for the cheesecake.
- 1 cup granulated sugar: Sweetens the filling.
- 3 large eggs: Helps bind the filling together.
- 1 cup mashed ripe bananas: Infuses the cheesecake with fresh banana flavor.
- 1 teaspoon vanilla extract: Enhances the banana flavor.
- ½ cup sour cream: Adds tanginess and creaminess.
- 2 tablespoons all-purpose flour: Stabilizes the filling for a smooth, dense texture.
For the Banana Pudding Layer:
- 1 (3.4 oz) box instant banana pudding mix: Adds an authentic banana pudding flavor.
- 1 ½ cups cold milk: Used to prepare the pudding layer.
- 2-3 ripe bananas, sliced: Adds fresh banana layers to the cheesecake.
- 20 vanilla wafer cookies: Adds texture and crunch to the pudding layer.
For the Whipped Topping:
- 1 cup heavy cream: Whipped to top the cheesecake.
- ¼ cup powdered sugar: Sweetens the whipped cream.
- 1 teaspoon vanilla extract: Adds flavor to the whipped topping.

Step-by-Step Recipe:

Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the crushed vanilla wafers or graham crackers, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, vanilla extract, sour cream, and flour until fully combined and smooth.
- Pour the cheesecake batter over the baked crust, spreading it out evenly.
Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to allow it to cool slowly.
- After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Prepare the Banana Pudding Layer:
- While the cheesecake is chilling, whisk the banana pudding mix and cold milk together in a medium bowl for 2 minutes, until thickened. Set aside.
- Slice the bananas and set them aside for assembly.
Assemble the Cheesecake:
- Once the cheesecake has chilled, spread the prepared banana pudding on top of the cheesecake in an even layer.
- Arrange the sliced bananas over the pudding layer, followed by a layer of vanilla wafers for added texture.
Make the Whipped Topping:
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the top of the banana pudding layer, creating a fluffy, smooth topping.
Garnish and Serve:
- Garnish with extra vanilla wafers, sliced bananas, or a sprinkle of crushed wafers if desired.
- Slice and serve the cheesecake chilled for best results.

Tips for the Perfect Banana Pudding Cheesecake:

Use Ripe Bananas: For the best banana flavor, make sure to use ripe, spotty bananas when mashing for the filling.
Chill Thoroughly: Ensure the cheesecake is properly chilled before adding the banana pudding layer to maintain structure.
Prevent Banana Browning: Toss the sliced bananas with lemon juice to prevent them from browning.

Variations and Customizations:

Banana-Free Option: If you want a more subtle banana flavor, omit the fresh bananas in the pudding layer and focus on the banana pudding mix and cheesecake base.
Nilla Wafer Crust: Swap graham crackers for crushed vanilla wafers for a more authentic banana pudding experience.
Chocolate Twist: Add a drizzle of chocolate sauce or melted chocolate over the top for a banana-chocolate flavor combination.

Health Considerations and Nutritional Value:

This dessert is indulgent, packed with cream cheese, sugar, and bananas, making it rich in fats and sugars. To lighten it up:

Use Light Cream Cheese: Opt for reduced-fat cream cheese to cut down on calories and fat.
Reduce Sugar: Use less sugar in the cheesecake filling and topping to make a slightly healthier version.
Portion Control: Banana Pudding Cheesecake is rich, so smaller slices can help manage calorie intake while still enjoying the dessert.

FAQ:

Can I make this cheesecake ahead of time?
Yes! It’s best made a day ahead so the cheesecake has time to chill and set in the fridge.
How do I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Bananas may darken slightly but will still taste delicious.
Can I freeze Banana Pudding Cheesecake?
You can freeze the cheesecake without the whipped topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before adding the banana pudding layer and whipped cream.

Banana Pudding Cheesecake

Banana Pudding Cheesecake combines the creamy, nostalgic flavors of banana pudding with the richness of cheesecake, creating an irresistible dessert with layers of bananas, vanilla wafers, and whipped cream. Perfect for family gatherings or special occasions, this dessert is a crowd-pleaser that brings the best of two classics!

Print Recipe Pin Recipe

Prep Time 45

Total Time 11 10

Course Dessert

Cuisine American

Servings 12

Ingredients

1 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans
1/4 cup butter melted
17 vanilla wafers
2 diced ripe bananas
1 Tbsp. lemon juice
2 Tbsp. light brown sugar
24 oz. cream cheese softened
1 cup granulated sugar
3 large eggs
2 tsp. vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream vanilla wafers, sliced bananas tossed in lemon juice

Instructions

Make and bake crust:

Preheat oven to 350°F. Stir together finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended. Grease and flour a 9-inch springform pan and press mixture onto bottom of pan. Line the edge of the pan with vanilla wafers (about 17) with rounded sides against the pan to form a crust. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
Combine sugar and bananas:
Combine lemon juice and bananas in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved.

Make cheesecake filling:

Using an electric mixer, beat cream cheese at medium speed for 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time. Beat until yellow disappears after each addition. Beat in vanilla, and gently stir banana mixture into cream cheese mixture. Pour batter into crust.

Bake cheesecake:

Bake at 350°F for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour).

Chill cheesecake:

Cover and chill for 8 hours. Garnish with whipped cream, wafers, and sliced bananas before serving.

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