Delicious Banana Pudding Cheesecake Recipe

Delicious Banana Pudding Cheesecake Recipe

 

 

 

Combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding, this

Banana Pudding Cheesecake is an absolute delight. It’s a perfect dessert for any gathering, offering a

unique twist on two classic favorites. Here’s a detailed recipe to guide you through making this

scrumptious dessert.

Ingredients:

 

For the Crust:

2 cups vanilla wafer crumbs (about 50 wafers)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

4 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2 large bananas)

For the Banana Pudding Layer:

1 cup whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 cup heavy cream

2 tablespoons powdered sugar

For Garnish:

Vanilla wafers

Sliced bananas

Whipped cream

Crushed vanilla wafers

Instructions:

 

Prepare the Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the

bottom with parchment paper.

Make the Crust:

In a medium bowl, combine the vanilla wafer crumbs and granulated sugar.

Pour in the melted butter and mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of the prepared springform pan.

Bake the crust in the preheated oven for about 10 minutes, then set it aside to cool.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and continue to beat until well combined.

Mix in the sour cream until smooth.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and mashed bananas until fully incorporated.

Assemble the Cheesecake:

Pour the cheesecake filling over the cooled crust, spreading it out evenly.

Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway

up the sides of the springform pan (this water bath helps prevent cracks in the cheesecake).

Bake in the preheated oven for 60-70 minutes, or until the center is just set and a toothpick inserted

into the middle comes out mostly clean.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an

hour.

Remove the cheesecake from the oven and allow it to cool completely at room temperature, then

refrigerate for at least 4 hours, or overnight.

Prepare the Banana Pudding Layer:

In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue

to cook for another 2 minutes.

In a small bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to

temper the eggs.

Slowly pour the tempered eggs back into the saucepan, whisking constantly.

Cook for another 2 minutes, or until the mixture is very thick.

Remove from heat and stir in the vanilla extract and butter until smooth.

Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent

a skin from forming), and refrigerate until completely chilled.

In a large bowl, whip the heavy cream with the powdered sugar until stiff peaks form.

Fold the whipped cream into the chilled pudding mixture until fully combined and smooth.

Top the Cheesecake:

Once the cheesecake is fully chilled, spread the banana pudding layer over the top of the cheesecake.

Garnish with whipped cream, vanilla wafers, sliced bananas, and crushed vanilla wafers as desired.

Serve:

Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Slice and serve, enjoying the rich, creamy layers of banana pudding and cheesecake.

Tips for Perfect Cheesecake:

 

Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs,

are at room temperature. This helps them combine more smoothly and results in a creamier filling.

Avoid Overmixing: When adding the eggs, mix just until incorporated to avoid incorporating too

much air into the batter, which can cause cracks.

Water Bath: For an extra smooth and crack-free cheesecake, bake the cheesecake in a water bath as

described in the instructions.

Chilling Time: Allow the cheesecake to chill thoroughly in the refrigerator before serving. This helps

the flavors to meld and the texture to firm up.

Conclusion

 

This Banana Pudding Cheesecake is a delightful and indulgent dessert that combines two beloved

treats into one delicious package. With its creamy banana cheesecake filling, smooth banana pudding

layer, and crunchy vanilla wafer crust, it’s sure to be a hit with anyone who tries it. Enjoy making and

savoring this fantastic dessert!

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