Description
This Homemade Banana Pudding Cheesecake is the perfect fusion of two classic desserts: banana pudding and cheesecake. With a buttery crust, rich cheesecake filling, creamy banana pudding layer, and a luscious whipped cream topping, this dessert is sure to impress at any gathering. Whether you’re making it for a holiday, special occasion, or just because, this indulgent treat is a crowd-pleaser that combines the comforting flavors of banana pudding with the luxurious texture of cheesecake.
Ingredients
For the Crust:
2 cups crushed vanilla wafers or graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp banana extract (optional, for enhanced flavor)
For the Banana Pudding Layer:
1 packet (3.4 oz) banana-flavored instant pudding mix
1 3/4 cups cold milk
2 ripe bananas, thinly sliced
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For Garnish:
Vanilla wafers or crushed cookies
Banana slices
Instructions
Step 1: Make the Crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine crushed vanilla wafers or graham crackers, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream, heavy cream, vanilla extract, and banana extract (if using). Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Add the Banana Pudding Layer
Prepare the banana pudding by whisking the pudding mix with cold milk. Let it sit for 5 minutes to thicken. Spread the pudding evenly over the chilled cheesecake. Top with a layer of sliced bananas.
Step 5: Whip the Cream and Assemble
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
Step 6: Garnish and Serve
Garnish with additional vanilla wafers, crushed cookies, or banana slices. Slice, serve, and enjoy your creamy and decadent Banana Pudding Cheesecake!
Tips:
Use fresh, firm bananas to avoid browning.
To make slicing easier, freeze the cheesecake for 20 minutes before cutting.
Store leftovers in the refrigerator for up to 3 days.
Notes
Serving Tips:
- Serve the cheesecake chilled for the best texture and flavor. The banana pudding layer and whipped cream topping are most refreshing when served cold.
- For a clean cut, use a hot knife to slice the cheesecake. Run the knife under hot water, dry it, and then slice through the cheesecake. Repeat between each cut for smooth slices.
- Garnish the cheesecake with extra banana slices, crushed vanilla wafers, or a drizzle of caramel sauce for added texture and flavor.
- To make the presentation even more delightful, serve each slice on a chilled dessert plate.
Storage Tips:
- Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It will last up to 2-3 months in the freezer. Thaw in the refrigerator overnight before serving.
- If freezing slices, wrap each slice individually to avoid freezer burn and make it easier to thaw just the portions you need.
