Homemade Banana Pudding Cheesecake

Introduction

Homemade Banana Pudding Cheesecake is a delightful dessert that combines the creamy goodness of cheesecake with the classic taste of banana pudding. This tasty treat features a buttery crust, rich cheesecake filling, and a light, fluffy topping. It’s perfect for any occasion, whether it’s a birthday party, holiday dinner, or just a sweet craving at home.

Why Make This Recipe

There are many reasons to make Homemade Banana Pudding Cheesecake. First, it’s a crowd-pleaser that appeals to everyone, young and old alike. The combination of flavors is comforting and familiar, bringing back memories of banana pudding from childhood. Additionally, this is a simple recipe that requires basic ingredients, making it easy to prepare even for beginner bakers. Lastly, it’s a visually stunning dessert that will impress your friends and family every time.

How to Make Homemade Banana Pudding Cheesecake

Making Homemade Banana Pudding Cheesecake is a straightforward process. Below are the steps and ingredients you’ll need.

Ingredients

2 cups crushed vanilla wafers or graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp banana extract (optional)
1 packet (3.4 oz) banana-flavored instant pudding mix
1 3/4 cups cold milk
2 ripe bananas, thinly sliced
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Vanilla wafers or crushed cookies (for garnish)
Banana slices (for garnish)

Directions

Preheat your oven to 325°F (165°C). In a medium bowl, combine crushed vanilla wafers or graham crackers, granulated sugar, and melted butter. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Then mix in sour cream, heavy cream, vanilla, and banana extract (if using). Pour this filling over the cooled crust.
Wrap the bottom of the pan with foil to prevent leaks. Place the pan in a roasting pan and pour hot water into the roasting pan until it reaches halfway up the springform pan. Bake for 55-65 minutes, or until the center is slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 6 hours.
Whisk the pudding mix with cold milk and let sit for 5 minutes. Spread the pudding over the cheesecake and then top with the sliced bananas.
In another bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread this mixture over the banana pudding layer.
Garnish with additional vanilla wafers, cookies, or banana slices. Slice, serve, and enjoy your delicious Homemade Banana Pudding Cheesecake!

How to Serve Homemade Banana Pudding Cheesecake

Serve Homemade Banana Pudding Cheesecake chilled for the best taste. You can slice it into wedges and place each slice on a plate. Adding a dollop of whipped cream on top and a few banana slices can make it even more appetizing.

How to Store Homemade Banana Pudding Cheesecake

To store Homemade Banana Pudding Cheesecake, keep it covered in the refrigerator. It can last for up to 5 days. Make sure to use an airtight container or plastic wrap to maintain freshness. If you need to freeze it, it’s best to freeze the unassembled cheesecake before adding the pudding and toppings.

Tips to Make Homemade Banana Pudding Cheesecake

Make sure your cream cheese is softened fully to avoid lumps in your filling.
If you want a stronger banana flavor, consider adding real banana puree in addition to the banana extract.
Be careful not to overbake the cheesecake; it should just be slightly jiggly in the center when it comes out of the oven.

Variation

You can easily customize this recipe by adding chocolate chips or nuts to the filling for additional flavor and texture. You can also switch up the crust by using chocolate cookies instead of vanilla wafers.

FAQs

1. Can I use a different fruit instead of bananas?
Yes, you can substitute bananas with other fruits such as strawberries or blueberries. Just adjust the pudding flavor accordingly.

2. Can I make this cheesecake ahead of time?
Absolutely! You can make this cheesecake a day in advance. Just keep it chilled in the refrigerator until you are ready to serve.

3. Is it necessary to use a water bath?
Using a water bath helps to keep the cheesecake moist and prevents cracking. However, if you don’t have a roasting pan, you can bake it without one, but be mindful of the baking time.

Enjoy your delicious Homemade Banana Pudding Cheesecake!