Banana Pudding Cheesecake Recipe

Picture this: a creamy banana cheesecake that combines nostalgia with pure indulgence—I mean, who doesn’t want dessert to double as a time machine back to simpler days?

The delightful fusion of textures and flavors in Banana Pudding Cheesecake really can’t be improved upon! It’s that scrumptious combination of a crust made from vanilla wafers and a filling made from ripe bananas, cream cheese, and just a hint of vanilla.

But oh, the topping! Bananas that are sliced just right, so they sit atop the cheesecake in an almost architectural fashion, are the hallmark of this dessert.

The bananas add such a bright note, while the layers of sour cream and heavy whipping cream, in what I insist is a necessary (but optional) addition, guarantee a cheesecake that’s as creamy as it is dreamy.

Ingredients

• Vanilla wafer crumbs: These crumbs form a buttery, sweet crust.
• Cream cheese: Provides a rich, creamy texture with a mild tangy flavor.
• Mashed ripe bananas: Add natural sweetness and moistness.
• Heavy whipping cream: Offers a light, airy texture when whipped.
• Granulated sugar: Sweetens the cheesecake filling significantly.

Ingredient Quantities

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2)
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 medium bananas, sliced, for topping
• Vanilla wafers, for garnish

How to Make this

1. Your oven should be at 325°F (165°C) when you begin. Take a medium bowl and combine with it just the right amount of two key ingredients. These will form the base of your delicious cheesecake and be the first thing your mouth experiences when you take a bite. The combination of these two essential items will be your crust. And it will be an awesome crust.

2. In a big mixing bowl, mix the cream cheese and the sugar until smooth and creamy. 1 large mixing bowl 8 ounces cream cheese 1 cup granulated sugar

3. Introduce the eggs to the mixture one at a time, ensuring they are fully incorporated before adding the next.

4. Combine the mashed bananas and vanilla extract with the rest of the ingredients.

5. Slowly incorporate the flour and mix until you reach a smooth consistency, then add the sour cream.

6. Carefully place the cream cheese mixture on top of the prepared crust in the springform pan.

7. In the oven preheated to 350 degrees Fahrenheit, bake the cheesecake for around 60 to 70 minutes. You’re looking for the center to be set, which you can test by gently jiggling the pan, and for the edges to be lightly browned. If the center is still too wobbly, give it another 5 to 10 minutes.

8. Take the cheesecake out of the oven and let it cool to room temperature. Then, put it in the refrigerator for a minimum of 4 hours or overnight to really let it set.

9. Prior to serving, beat together in a bowl the heavy cream and powdered sugar until the mixture holds stiff peaks.

10. Cover the cooled cheesecake with whipped cream, and then add the banana slices and the garnished vanilla wafers. Serve and enjoy!

Equipment Needed

1. Oven
2. Medium bowl
3. Large mixing bowl
4. Electric mixer or whisk
5. Measuring cups and spoons
6. Springform pan
7. Spatula
8. Small bowl (for whipping cream)
9. Knife (for slicing bananas)
10. Serving plate or platter

FAQ

• Q: Can I use graham crackers instead of vanilla wafers for the crust?A: Yes, you can substitute graham crackers for vanilla wafers to make a different—but still delicious—flavor of cheesecake.
• Q: How long should I let the cream cheese sit out to soften?A: For proper mixing, the cream cheese should be allowed to soften at room temperature for about an hour.
• Q: Can I make this cheesecake ahead of time?A: Certainly, the cheesecake can be made as much as two days ahead of serving. Just keep it chilled in the fridge, where it will be happy up until party time.
• Q: How should I store leftover cheesecake?A: Keep uneaten food in an airtight container in the refrigerator. It will be safe to eat for 3-4 days, as long as it was safe to eat before it went in the fridge.
• Q: Is it possible to freeze this cheesecake?Q: Can you freeze cheesecake with bananas on top?
  A: No, you cannot freeze the cheesecake with the sliced banana topping. This is because it is not suggested to freeze bananas. Thaw the cheesecake in the refrigerator before serving.
• Q: What can I use as a substitute for sour cream?You can use Greek yogurt in this recipe instead of sour cream.

Banana Pudding Cheesecake Recipe Substitutions and Variations

You can use graham cracker crumbs or digestive biscuit crumbs instead of vanilla wafer crumbs.
You can use salted butter if you don’t have unsalted butter, but use less salt in the recipe if it’s needed.
Neufchâtel or cheese can take the place of cream cheese to fashion a lower-fat incarnation.

Instead of granulated sugar, use brown sugar for a more profound caramel flavor.
Sour cream can be replaced by Greek yogurt, which has a tangy taste and creamy texture.

Pro Tips

1. Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and prevents lumps in your cheesecake.