Sweet Banana Pudding Cheesecake

Sweet Banana Pudding Cheesecake

Indulge in the delightful fusion of flavors with this Sweet Banana Pudding Cheesecake. A perfect dessert that marries the creamy richness of cheesecake with the comforting taste of banana pudding, this recipe will surely become a favorite in your dessert repertoire. Let’s dive into the step-by-step process to create this heavenly 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.
4. Turn the bananas over so the cut side is down and roast for 10 minutes.
5. Mash the roasted bananas and set aside to cool.

Nilla Wafer Crust

1. Lower the oven temperature to 325ºF (162ºC).
2. In a medium 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, then set aside to cool.

Cheesecake

1. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the sour cream, mashed bananas, and vanilla extract, and mix until well incorporated.
3. Add the eggs one at a time, beating 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 remaining batter over the banana layer.
7. Bake the cheesecake in a water bath for 1 hour 20 minutes to 1 hour 45 minutes, until the center is set.
8. Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Vanilla Pudding

1. In a small bowl, mix the instant vanilla pudding powder with the cold milk.
2. Let the pudding set in the fridge for about 5 minutes.

Whipped Cream Topping

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

Assembly

1. Spread the prepared vanilla pudding over the cooled cheesecake.
2. Top with the whipped cream, smoothing it out evenly.
3. Garnish with additional banana slices, Nilla Wafers, or a drizzle of caramel sauce if desired.

Nutritional Information

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

This Sweet Banana Pudding Cheesecake is a showstopper for any gathering or a delightful treat for yourself. The combination of roasted bananas, creamy cheesecake, and luscious vanilla pudding topped with fresh whipped cream creates a dessert that is both comforting and indulgent. Enjoy!

Sweet Banana Pudding 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