Introduction
Welcome, dessert lovers! If you’re searching for a showstopper that combines the classic flavors of banana pudding with the creamy decadence of cheesecake, you’ve come to the right place. This Banana Pudding Cheesecake is a dreamy dessert that layers a rich cheesecake filling with luscious banana pudding, all atop a buttery Nilla wafer crust. It’s an indulgent treat that’s perfect for gatherings, celebrations, or simply satisfying your sweet tooth. Let’s dive into this layered delight!
Ingredients
- For the crust:
- 1 ½ cups Nilla wafers, crushed
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- For the banana pudding layer:
- 1 box instant vanilla pudding mix
- 2 cups whole milk
- 3 ripe bananas, sliced
- For the whipped cream topping:
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Nilla wafers and banana slices for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 7 hours 30 minutes (including cooling and chilling)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the crushed Nilla wafers, melted butter, and sugar. Mix until well blended into a crumbly texture.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a smooth crust. Set aside.
- In a large bowl, beat the softened cream cheese and granulated sugar with a mixer until it’s silky smooth and creamy.
- Add the vanilla extract and mix until fully incorporated.
- Crack in the eggs, one at a time, mixing well after each addition for a perfectly blended batter.
- Incorporate the sour cream and heavy cream, continuing to mix until everything is combined and smooth.
- Pour this luscious cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is gently jiggly yet set. A toothpick should come out clean from the edges.
- Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour.
- After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, or better yet, overnight.
- To make the banana pudding layer, whisk together the instant pudding mix and whole milk until it thickens nicely.
- Once your cheesecake is thoroughly chilled, layer the banana pudding evenly over the top.
- Garnish with sliced bananas and pop it back into the refrigerator for an additional hour to set.
- In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Spread or pipe the whipped cream over the banana pudding layer, adding a touch of elegance to this already stunning dessert.
- Finish off with a garnish of Nilla wafers and banana slices to delight both the eyes and the taste buds.
- Slice, serve, and watch your guests swoon over this dessert!
Notes or Tips
For an extra burst of flavor, consider adding a pinch of cinnamon to the Nilla wafer crust. If you prefer, fresh whipped cream can be replaced with store-bought for convenience, but homemade always adds that special touch. Enjoy this cheesecake over a few days for the best flavor as the layers meld together beautifully!
Cooking Techniques
This cheesecake is all about technique. Cooling the cheesecake slowly in the oven prevents cracking and ensures a smooth, creamy texture. Remember to mix gently when incorporating your eggs; overmixing can introduce air, leading to cracks during baking.
FAQ
Can I use low-fat cream cheese?
While you can substitute low-fat cream cheese, the texture and richness of the cheesecake may be affected. For the best results, stick with regular cream cheese.
How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will remain delicious for up to 3-4 days.
Can I freeze this cheesecake?
Yes, it can be frozen for up to 2 months. Just ensure it’s well-wrapped, and thaw it in the refrigerator before serving.
Conclusion
This Banana Pudding Cheesecake is more than just a dessert; it’s a delightful combination of flavors and textures that evoke nostalgia with every bite. Perfect for parties or a quiet dinner at home, it promises to be a crowd-pleaser. So, gather your ingredients, and let’s create some sweet memories together with this enchanted delight!