Craving a dessert that combines the creamy goodness of cheesecake with the nostalgic flavors of banana pudding? Look no further! This Banana Pudding Cheesecake recipe is a delightful fusion of two classic treats, guaranteed to satisfy your sweet tooth and leave you craving for more. With layers of smooth cheesecake, fresh bananas, and vanilla wafers, every bite is a heavenly delight. Let’s dive into the recipe and bring this delectable dessert to your table!
Ingredients:
- For the Crust:
- 1 1/2 cups crushed vanilla wafer cookies
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For the Banana Pudding Layer:
- 2 cups sliced ripe bananas
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped cream
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed vanilla wafer cookies, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of the prepared springform pan, forming an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Prepare the Banana Pudding Layer:
- Arrange the sliced bananas over the cheesecake filling, covering the entire surface.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
- Gently fold in the whipped cream until combined.
- Pour the banana pudding mixture over the sliced bananas, spreading it evenly with a spatula.
- Bake and Chill:
- Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- After cooling, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
- Serve and Enjoy:
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan.
- Carefully remove the sides of the springform pan.
- Slice the Banana Pudding Cheesecake into portions and serve chilled.
- Garnish with additional whipped cream, banana slices, and vanilla wafers if desired.
- Enjoy the creamy indulgence of this irresistible dessert!
Conclusion:
With its velvety cheesecake layer, luscious banana pudding, and crunchy vanilla wafer crust, this Banana Pudding Cheesecake is a true delight for your taste buds. Whether you’re hosting a special occasion or simply treating yourself to a decadent dessert, this recipe is sure to impress. So, gather your ingredients and get ready to savor every creamy, dreamy bite of this heavenly creation!
