Banana Pudding Cheesecake

Nothing brings back memories of childhood like the delightful combination of creamy banana pudding and the rich, velvety texture of cheesecake. This Banana Pudding Cheesecake is a delicious twist on two beloved desserts, making it a perfect centerpiece for gatherings, holidays, or simply a sweet treat at home. Imagine a buttery Nilla wafer crust, a luscious banana cheesecake filling, and a hint of vanilla that dances across your palate. This dessert is not only visually stunning but also incredibly satisfying to make—and eat!

Why Banana Pudding Cheesecake is Worth Your Time

Banana Pudding Cheesecake is more than just a dessert; it’s an experience. The layers of flavor and texture create a harmonious balance that will make your taste buds sing. Each bite transports you back to summer picnics, family gatherings, and celebrations filled with laughter. This cheesecake features a rich, creamy filling made with real bananas, making it a standout choice for banana lovers. Plus, it’s an impressive dessert that will wow your friends and family. It’s a labor of love that’s absolutely worth every minute spent in the kitchen.

What You’ll Need

• 8 ounces Nilla Wafer cookies, crushed into crumbs (about 2 cups of crumbs)
• 6 tablespoons unsalted butter, melted
• 32 ounces cream cheese, room temperature (4 8-ounce packages)
• 1 ¼ cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 2 cups sour cream
• 2 teaspoons salt

What’s in the Gear List

• 9-inch springform pan: Ideal for baking and serving cheesecakes with ease.
• Mixing bowls: For mixing ingredients without any mess.
• Electric mixer: To achieve that silky smooth cheesecake filling.
• Spoon or spatula: For mixing and spreading the batter evenly.
• Measuring cups and spoons: Precision is key in baking for the best results.
• Oven thermometer: Ensures your oven is at the correct temperature for baking.

Banana Pudding Cheesecake — Do This Next

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (160°C). This is the perfect temperature for slow-baking your cheesecake to achieve that creamy texture.

Step 2: Prepare the Crust

In a medium bowl, combine the crushed Nilla Wafer cookies and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to form a crust. Bake for 10 minutes, then remove it from the oven and allow it to cool.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and flour, mixing until fully incorporated.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This helps to incorporate air, which is essential for a light cheesecake. Be careful not to overmix.

Step 5: Incorporate Bananas and Vanilla

Gently fold in the mashed ripe bananas and vanilla extract or vanilla bean paste. This is where the banana flavor really shines through.

Step 6: Add Sour Cream and Salt

Stir in the sour cream and salt until the mixture is smooth. The sour cream adds creaminess and a slight tang that balances the sweetness.

Step 7: Pour and Bake

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

Step 8: Cool and Chill

Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. After that, refrigerate for at least 4 hours or overnight for the best flavor and texture.

Variations for Dietary Needs

• For a gluten-free version, use gluten-free cookies for the crust.
• Replace cream cheese with a dairy-free alternative for a vegan option.
• Use coconut cream instead of sour cream for a tropical twist.
• Try adding chocolate chips or a layer of caramel sauce for a delicious variation.

Chef’s Notes

• Ensure all ingredients are at room temperature for the best mixing results.
• For a swirled effect, reserve some of the filling, mix with more mashed bananas, and swirl it into the cheesecake before baking.
• Letting the cheesecake cool gradually in the oven helps prevent cracks.
• Top with whipped cream and banana slices for an extra special touch.

Refrigerate, Freeze, Reheat

To store your Banana Pudding Cheesecake, refrigerate it covered for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw it in the refrigerator overnight before serving. Enjoy the cheesecake cold or let it come to room temperature for a softer texture.

Top Questions & Answers

Can I use different types of bananas for this recipe?

While you can use any type of bananas, ripe bananas yield the best flavor and sweetness. Look for ones that are speckled with brown spots for optimal ripeness.

How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.

What can I do if my cheesecake cracks?

Cracks can happen, but they don’t affect the taste. To prevent them, bake at a lower temperature and let the cheesecake cool slowly in the oven.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. It tastes even better after chilling for a day, allowing the flavors to meld beautifully.

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The Last Word

If you are ready to take your dessert game to the next level, this Banana Pudding Cheesecake is the recipe you need in your life. The combination of the creamy cheesecake with the nostalgic flavors of banana pudding is simply irresistible. Whether it’s for a special occasion or just a sweet craving at home, this cheesecake is sure to delight. So gather your ingredients, roll up your sleeves, and get ready to impress everyone with this delicious treat that will have them asking for seconds—and maybe even thirds! Enjoy every creamy, dreamy bite!