If you’re a fan of banana pudding and cheesecake, then this Banana Pudding Cheesecake is a dream come true. Combining the creamy texture of cheesecake with the nostalgic flavors of banana pudding, this dessert is sure to impress at any gathering. With layers of roasted bananas, a Nilla Wafer crust, and a luscious vanilla pudding topping, every bite is a delightful experience.
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
- Preheat the Oven: Set your oven to 400ºF (204ºC).
- Prepare the Bananas: Halve the bananas lengthwise and place them cut side up on a lined baking sheet.
- Roast the Bananas: Sprinkle with brown sugar, turn the bananas over, and roast for 10 minutes.
- Mash and Cool: Once roasted, mash the bananas and set them aside to cool.
Nilla Wafer Crust
- Lower the Oven Temperature: Adjust your oven to 325ºF (162ºC).
- Mix Ingredients: In a bowl, combine the Nilla Wafer crumbs, granulated sugar, and melted butter.
- Form the Crust: Press the mixture firmly into the bottom of a springform pan.
- Bake: Bake the crust for 10 minutes and then set aside to cool.
Cheesecake
- Prepare the Batter: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add Ingredients: Mix in the sour cream, mashed roasted bananas, and vanilla extract until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
- Layer the Batter: Pour ⅓ of the cheesecake batter over the cooled crust. Add sliced bananas on top, then pour the remaining batter over the bananas.
- Bake in a Water Bath: Place the springform pan in a larger baking dish filled with hot water. Bake for 1 hour 20 minutes to 1 hour 45 minutes, or until the center is set.
Vanilla Pudding
- Mix Pudding: In a bowl, combine the instant vanilla pudding powder with cold milk.
- Set: Let the mixture set in the refrigerator while the cheesecake cools.
Whipped Cream Topping
- Whip the Cream: In a chilled bowl, whip the heavy cream with granulated sugar and vanilla extract until medium-stiff peaks form.
Assembly
- Spread Pudding: Once the cheesecake has cooled, spread the prepared vanilla pudding evenly over the top.
- Top with Whipped Cream: Generously spread or pipe the whipped cream over the pudding layer.
- Garnish and Serve: Add additional garnishes like banana slices, Nilla Wafer crumbs, or a drizzle of caramel sauce.
Serving and Enjoyment
This Banana Pudding Cheesecake requires some patience, but the end result is well worth the effort. Perfect for special occasions or simply as a treat for yourself, this dessert brings together the best of two beloved classics. Enjoy each layer’s unique texture and flavor, and watch as your guests come back for seconds!
Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 6 hours 30 minutes (including cooling and chilling)
Servings: 12
Indulge in this delightful fusion dessert and savor the creamy, banana-filled goodness of Banana Pudding Cheesecake!
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Banana Pudding Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 12 1x
Description
This Banana Pudding Cheesecake merges the delightful flavors of ripe bananas, creamy cheesecake, and rich vanilla pudding into one decadent dessert. The silky layers are complemented by a crunchy Nilla wafer crust, making each bite a perfect balance of textures and tastes.
Ideal for any gathering, this cheesecake promises to be a showstopper. Whether you’re hosting a dinner party or simply indulging in a treat, the Banana Pudding Cheesecake is sure to impress with its exquisite look and sumptuous flavor.
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
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