New York Style Banana Pudding Cheesecake
A rich and creamy cheesecake that combines the delightful flavors of banana pudding and cheesecake, perfect for any dessert occasion.
Ingredients
For the crust
- 2 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/2 cup melted unsalted butter
For the filling
- 24 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas Use overly ripe bananas for a sweeter flavor.
- 1/2 cup sour cream
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1/2 cup whipped topping
For garnishing (optional)
- Sliced bananas
- Vanilla wafer cookies
- Whipped cream
- Caramel drizzle
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper for easy removal.
- In a mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Mix well and press firmly into the bottom of the prepared pan. Bake for 10 minutes then cool.
Filling
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix well.
- Add the eggs one by one, followed by the vanilla extract, mashed bananas, and sour cream. Beat until smooth and creamy.
Baking
- Pour the filling over the cooled crust and smooth the top. Place the pan in a water bath for even cooking.
- Bake for 55–65 minutes, until the center is slightly jiggly. Turn off the oven, crack the door open, and let it sit for 1 hour.
- Cool completely, then chill the cheesecake in the fridge for at least 4 hours or overnight.
Pudding Layer
- In a bowl, mix the pudding mix with cold milk. Let sit for 5 minutes until thick, then fold in the whipped topping.
- Spread this mixture over the chilled cheesecake.
Garnishing
- Decorate with sliced bananas, cookie crumbles, whipped cream, and a drizzle of caramel if desired.
Notes
For the best texture, allow the cheesecake to cool completely before adding the pudding layer. Store well covered in the refrigerator for up to 5 days or freeze for up to 2 months.