Banana Cheesecake

Decadent Banana Cheesecake Recipe

Introduction

Indulge in the rich and creamy delight of Banana Cheesecake, a dessert that brings together the sweet essence of roasted bananas, the creamy goodness of cheesecake, and a delightful vanilla pudding topping. This recipe is perfect for any occasion and is sure to impress your family and friends. Let’s dive into the step-by-step guide to making this decadent treat!

Ingredients

Roasted Bananas:

• 2 medium bananas
• 1 Tablespoon firmly packed light brown sugar

Nilla Wafer Crust:

• 1 and ½ cups (155g) Nilla Wafer crumbs (about 32-34 cookies)
• ¼ cup (50g) granulated sugar
• 4 Tablespoons (57g) unsalted butter, melted

Cheesecake:

• 32 ounces (900g) full-fat block cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 8 ounces (226g) full-fat sour cream, room temperature
• 1 Tablespoon vanilla extract
• 4 large eggs, room temperature
• 1 to 2 medium bananas

Vanilla Pudding:

• ½ box (1.7oz/48g) instant vanilla pudding
• 1 cup (240mL) cold milk

Whipped Cream Topping:

• ½ cup (120mL) heavy cream
• ½ Tablespoon granulated sugar
• ½ teaspoon vanilla extract

Directions

Roasted Bananas:

1. Preheat your oven to 400ºF (204ºC).
2. Halve the bananas lengthwise and place them cut side up on a lined baking sheet.
3. Sprinkle the bananas with brown sugar, turn them over, and roast for 10 minutes.
4. Once roasted, mash the bananas and set them aside to cool.

Nilla Wafer Crust:

1. Lower the oven temperature to 325ºF (162ºC).
2. In a bowl, mix the Nilla Wafer crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. Bake the crust for 10 minutes and then let it cool.

Cheesecake:

1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the sour cream, mashed bananas, and vanilla extract, and continue to mix until fully incorporated.
3. Add the eggs one at a time, mixing well after each addition.
4. Pour ⅓ of the cheesecake batter over the cooled crust.
5. Slice the remaining bananas and layer them over the batter.
6. Pour the rest of the batter over the banana layer.
7. Bake the cheesecake in a water bath for 1 hour 20 minutes to 1 hour 45 minutes, or until the center is set.
8. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Vanilla Pudding:

1. In a medium bowl, combine the vanilla pudding mix with the cold milk.
2. Whisk until the pudding is smooth and has thickened.
3. Refrigerate the pudding until ready to use.

Whipped Cream Topping:

1. In a chilled bowl, whip the heavy cream, granulated sugar, and vanilla extract until medium-stiff peaks form.

Assembly:

1. Once the cheesecake is fully chilled, spread the prepared vanilla pudding over the top.
2. Add a layer of whipped cream over the pudding.
3. Garnish with additional banana slices, Nilla Wafer crumbs, or any toppings of your choice.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 2 hours
• Total Time: 6 hours 30 minutes (includes cooling and chilling)
• Servings: 12

This Banana Cheesecake is a showstopper dessert that blends the classic flavors of bananas and cheesecake with a delightful twist. Enjoy every bite of this creamy, flavorful, and beautifully layered cheesecake with your loved ones!

Be sure to leave a comment below if you try this recipe, and share your creations on social media with the hashtag #BananaCheesecakeDelight. Happy baking!

Banana Cheesecake

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• Author: Dulcia
• Total Time: 6 hours 30 minutes
• Yield: 12 1x

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Ingredients

Scale 1x2x3x

Roasted Bananas
2 medium bananas
1 Tablespoon firmly packed light brown sugar
Nilla Wafer Crust
1 and ½ cups (155g) Nilla Wafer crumbs (about 32–34 cookies)
¼ cup (50g) granulated sugar
4 Tablespoons (57g) unsalted butter, melted
Cheesecake
32 ounces (900g) full-fat block cream cheese, room temperature
1 cup (200g) granulated sugar
8 ounces (226g) full-fat sour cream, room temperature
1 Tablespoon vanilla extract
4 large eggs, room temperature
1 to 2 medium bananas
Vanilla Pudding
½ box (1.7oz/48g) instant vanilla pudding
1 cup (240mL) cold milk
Whipped Cream Topping
½ cup (120mL) heavy cream
½ Tablespoon granulated sugar
½ teaspoon vanilla extract

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Instructions

Roasted Bananas: Preheat oven to 400ºF (204ºC). Place halved bananas, cut side up, on a lined baking sheet. Sprinkle with brown sugar, turn over, and roast for 10 minutes. Mash and set aside to cool.
Nilla Wafer Crust: Lower oven to 325ºF (162ºC). Mix wafer crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes.
Cheesecake: Beat cream cheese and sugar until smooth. Add sour cream, mashed bananas, and vanilla. Incorporate eggs one at a time. Pour ⅓ of the batter over the crust, add sliced bananas, then the rest of the batter. Bake in a water bath for 1 hour 20 minutes to 1 hour 45 minutes.
Vanilla Pudding: Mix pudding powder with milk, let set in fridge.
Whipped Cream Topping: Whip cream with sugar and vanilla to medium-stiff peaks.
Assembly: Spread pudding over cooled cheesecake, top with whipped cream and additional garnishes.

• Prep Time: 30 minutes
• Cook Time: 2 hours