Here’s a delightful recipe for Banana Pudding Cheesecake, combining the classic flavors of banana pudding with the creamy richness of cheesecake. This dessert is sure to impress!
Banana Pudding Cheesecake Recipe
Ingredients:
- For the Crust:
- 1 ½ cups Nilla Wafers (crushed into crumbs)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup banana pudding mix (instant)
- For the Topping:
- 2-3 ripe bananas, sliced
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup Nilla Wafers (for garnish)
- Optional: Additional banana pudding mix for dusting
Instructions:
1. Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Make the Crust: In a medium bowl, combine crushed Nilla Wafers, granulated sugar, and melted butter. Mix until well combined.
- Press the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
2. Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
- Add the Eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- Incorporate Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream until smooth. Finally, add the banana pudding mix and mix until just combined.
3. Bake the Cheesecake:
- Pour the Filling: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake: Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Cool: Once baked, turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour to prevent cracking. Then, remove it from the oven and let it cool to room temperature.
4. Chill:
- Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
5. Assemble and Serve:
- Top with Bananas: Before serving, arrange the sliced bananas over the top of the cheesecake.
- Add Whipped Topping: Spread the whipped topping evenly over the bananas, and sprinkle crushed Nilla Wafers on top for garnish. For an extra touch, dust with a little banana pudding mix.
- Serve: Slice and serve chilled. Enjoy your delicious Banana Pudding Cheesecake!
Tips:
- Banana Ripeness: Use ripe bananas for maximum flavor.
- Storage: Keep any leftovers covered in the refrigerator for up to 3-4 days.
This Banana Pudding Cheesecake combines the best of both worlds—a creamy cheesecake texture with the delicious flavors of banana pudding, making it a perfect dessert for any occasion!
