Banana Pudding Cheesecake

A Banana Pudding Cheesecake is a perfect fusion of two beloved desserts: creamy cheesecake and comforting banana pudding. This dessert combines a smooth, rich cheesecake base, a layer of fluffy whipped cream, slices of fresh banana, and crumbled vanilla wafers, creating a heavenly treat that’s sure to impress.

Banana Pudding Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups vanilla wafer cookies (about 40 cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1 cup sour cream (or Greek yogurt)
• 2 tablespoons all-purpose flour (optional, for a firmer texture)
• 1/2 cup heavy cream (for a smooth texture)

For the Banana Pudding Layer:

• 2-3 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup vanilla wafer cookies, crushed (for garnish)
• Optional: Additional sliced bananas (for garnish)

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Instructions:

1. Make the Crust:

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan, or line it with parchment paper for easier removal.

2. Prepare the crust: In a food processor or a Ziploc bag, crush the vanilla wafer cookies into fine crumbs. You should have about 1 1/2 cups of crumbs. In a bowl, mix the crushed cookies with the granulated sugar and melted butter until well combined.

3. Press the crust: Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to pack it down firmly. Bake the crust in the preheated oven for 8-10 minutes, or until golden and set. Remove from the oven and set aside to cool.

2. Prepare the Cheesecake Filling:

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

2. Add the sugar and vanilla: Add the granulated sugar and vanilla extract. Continue beating for another 2 minutes until fully incorporated.

3. Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything is well mixed.

4. Add the sour cream and heavy cream: Add the sour cream (or Greek yogurt) and heavy cream, then mix until smooth. If you want a firmer texture, you can add the flour at this point and mix well.

5. Pour the batter: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.

3. Bake the Cheesecake:

1. Bake: Bake the cheesecake at 325°F (165°C) for 55-60 minutes, or until the edges are set and the center is slightly wobbly. It will firm up as it cools. If desired, you can turn off the oven and leave the cheesecake in for an additional 1 hour with the oven door slightly cracked to prevent cracking.

2. Cool: Allow the cheesecake to cool in the pan at room temperature for about an hour. Once cooled, refrigerate it for at least 4 hours, or preferably overnight, to fully set.

4. Prepare the Banana Pudding Layer:

1. Whip the cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating whipped cream.

2. Assemble the banana layer: Once the cheesecake has set, slice the ripe bananas into thin rounds. Arrange the banana slices over the top of the cheesecake, covering the entire surface.

3. Add the whipped cream: Spread a generous layer of whipped cream on top of the bananas, smoothing it out to cover the entire top.

5. Garnish and Serve:

1. Crush vanilla wafers: Crush the remaining 1/2 cup of vanilla wafer cookies and sprinkle them over the top of the cheesecake. This adds a nice crunch and flavor contrast.

2. Optional garnish: Add a few extra banana slices on top for a decorative touch.

3. Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled. This cheesecake is best enjoyed within 2-3 days, though it can keep for up to 5 days in the fridge.

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Tips:

• Banana preparation: To prevent the bananas from browning, you can lightly toss the banana slices in a little lemon juice before layering them on the cheesecake.
• For a smoother texture: Make sure the cream cheese is at room temperature before mixing to ensure a smooth and lump-free filling.
• Optional variations: You can also add a layer of banana pudding mix (prepared according to package instructions) between the cheesecake and banana layers for extra banana flavor.

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. The result is a dessert that’s sure to be a crowd-pleaser!