Banana Pudding Cheesecake

Banana Pudding Cheesecake is a delightfully creamy dessert that combines the best of banana pudding and cheesecake into one irresistible treat. It’s not overly complicated to make either. I think it’s a perfect dessert for any occasion, and if you’re not a fan of traditional banana pudding, feel free to substitute the banana flavoring with vanilla.

It will still be undeniably delicious! If you’re looking for a rich & creamy dessert that’s a crowd-pleaser, you’ve come to the right place. When you make a smooth and creamy cheesecake and pair it with layers of banana pudding and vanilla wafers, you get the perfect dessert. The addition of fresh bananas just sends it over the top. I’ve really been in the mood for a nostalgic treat, and this dreamy cheesecake reminds me of family gatherings and special occasions. Not a fan of bananas? Don’t worry, it’s still delicious without them.

Kitchen Equipment Needed:

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Saucepan
• Whisk
• Plastic wrap
• Aluminum foil

Ingredients:

Crust:

• 2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 teaspoon vanilla extract
• 1 cup sour cream

Banana Pudding Layer:

• 1 (3.4 oz) package instant banana pudding mix
• 1 1/2 cups cold milk

Topping:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Sliced bananas (for garnish)
• Vanilla wafers (for garnish)

Directions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C). In a mixing bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until well combined. Fold in the sour cream.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust. Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and add enough hot water to the dish to come halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is just set and a little jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, or overnight.
4. Prepare the Banana Pudding Layer:
   • In a medium mixing bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding evenly over the chilled cheesecake.
5. Prepare the Topping:
   • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the banana pudding layer.
6. Garnish and Serve:
   • Before serving, garnish with sliced bananas and vanilla wafers. Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Enjoy!

This Banana Pudding Cheesecake is a delightful blend of two classic desserts that will satisfy your sweet tooth and impress your guests. Enjoy!