Banana Pudding Cheesecake
Banana Pudding Cheesecake is a decadent fusion of two beloved desserts: creamy cheesecake and classic banana pudding. This indulgent treat features a luscious banana-infused filling atop a vanilla wafer crust, finished with caramel sauce, whipped cream, and a sprinkle of vanilla wafers. Elevate your dessert game with this irresistible combination of flavors and textures.
Why Make Banana Pudding Cheesecake
Banana Pudding Cheesecake offers the best of both worlds, marrying the rich creaminess of cheesecake with the nostalgic appeal of banana pudding. This dessert is perfect for any occasion, from casual gatherings to elegant dinner parties. With its creamy filling, buttery crust, and delightful toppings, this cheesecake is sure to impress both friends and family alike.
How to Make Banana Pudding Cheesecake
- Preheat the oven and prepare the springform pan.
- Prepare the crust by combining crushed vanilla wafer cookies, sugar, and melted butter. Press the mixture into the bottom of the pan.
- Wrap the pan with aluminum foil to prevent water from entering during baking.
- Beat cream cheese until smooth, then add sugar and banana pudding mix.
- Mix in mashed bananas, sour cream, and vanilla extract until well combined.
- Gradually add eggs one at a time, mixing well after each addition.
- Pour the filling over the crust and place the pan in a roasting pan filled with hot water.
- Bake until the cheesecake is set, then cool and refrigerate.
- Once chilled, top the cheesecake with caramel sauce, whipped cream, and vanilla wafers.
Serving Suggestions
Serve slices of Banana Pudding Cheesecake as a delightful ending to any meal. Pair with a cup of coffee or a glass of milk for a satisfying dessert experience. For an extra touch of indulgence, drizzle additional caramel sauce over each slice before serving.
Storage Info
Store leftover Banana Pudding Cheesecake in the refrigerator, covered with plastic wrap or an airtight container, for up to 5 days. Alternatively, you can freeze individual slices for longer storage, tightly wrapped in plastic wrap and aluminum foil.
Some Techniques or Tips
- Ensure all ingredients are at room temperature to achieve a smooth and creamy cheesecake filling.
- Use ripe bananas for the best flavor and texture.
- Be careful not to overmix the batter, as it can lead to a dense cheesecake.
FAQs about Banana Pudding Cheesecake
Q: Can I use a different type of cookie for the crust?
A: Yes, you can substitute graham crackers or shortbread cookies for the vanilla wafers if desired.
Q: Can I make this cheesecake without a water bath?
A: While a water bath helps prevent cracks and ensures even baking, you can omit it if necessary. However, the cheesecake may be more prone to cracking.
Q: Can I use homemade caramel sauce?
A: Absolutely! Homemade caramel sauce adds a deliciously rich flavor to the cheesecake, but you can also use store-bought caramel sauce for convenience.
Recipe Card
Banana Pudding Cheesecake
Equipment
- 9-inch Springform Pan
- Electric Mixer or Stand Mixer with paddle attachment
- Deep Roasting Pan
Ingredients
- 1 ½ cups vanilla wafer cookies, crushed
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 package (3.4 ounces) instant banana cream pudding mix
- 2 medium ripe bananas, mashed
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- caramel sauce
- whipped cream (homemade or store-bought)
- vanilla wafers, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the crushed vanilla wafer cookies, granulated sugar, and melted butter. Press the crust mixture evenly into the bottom of the prepared springform pan.
- Wrap two pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan to prevent water from entering during the water bath step.
- Using an electric mixer or stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the granulated sugar and banana cream pudding mix, beating until well combined.
- Mix in the mashed bananas, sour cream, and vanilla extract until fully combined. With the mixer on low speed, add the eggs one at a time, mixing until fully incorporated after each addition.
- Pour the filling onto the prepared crust in the springform pan. Carefully place the pan into a deep roasting pan and add hot water to the roasting pan.
- Bake for 80-85 minutes, or until the top of the cheesecake is golden and the edges are set. Remove from the oven and let cool on a wire rack. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.
- When ready to serve, spread a layer of caramel sauce on top of the cheesecake. Garnish with whipped cream and vanilla wafers before serving. Enjoy your Banana Pudding Cheesecake!
