Description
Banana Pudding Cheesecake combines the creamy, tangy goodness of classic cheesecake with the nostalgic comfort of banana pudding. It’s an impressive dessert that’ll make your special occasion unforgettable with minimal effort and maximum flavor.
Ingredients
Scale
- 2 brown speckled bananas, sliced lengthwise (for roasting)
- 1 tablespoon granulated sugar
- 2 cups (275g) ground Nilla Wafers
- 2 tablespoons granulated sugar (for crust)
- 1/2 cup (110g) unsalted butter, melted
- Pinch of salt
- 4 8oz blocks full-fat Philadelphia cream cheese, room temperature
- 3/4 cup (150g) granulated sugar (for filling)
- 2 tablespoons cornstarch
- 1/3 cup (80g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 brown speckled bananas, sliced (for topping)
- 1/2 of a 3.4 oz package instant vanilla pudding
- 1 cup (240g) cold milk
- 2 cups (480g) heavy whipping cream
- 1 tablespoon powdered sugar
- A handful of crushed Nilla Wafers for garnish
Instructions
- Preheat oven to 400°F (200°C). Place sliced bananas on a baking sheet lined with parchment paper, sprinkle with sugar, and roast for 15-20 minutes until caramelized. Let cool, scoop flesh, and mash. Set aside.
- Reduce oven temperature to 325°F (165°C). Pulse Nilla wafers in a food processor until finely ground. Mix with sugar, melted butter, and salt. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and cornstarch, then sour cream and vanilla. Mix in eggs one at a time. Fold in mashed bananas.
- Wrap pan with foil, pour filling into crust, and place in a larger roasting pan. Add hot water halfway up the sides. Bake for 60-70 minutes at 325°F.
- Turn off oven, crack the door, and let cool for 1 hour. Remove and cool on a wire rack, then refrigerate for at least 6 hours.
- In a bowl, whisk together pudding mix and milk. In a separate bowl, beat heavy cream with powdered sugar until stiff peaks form. Fold half whipped cream into pudding, spread over cheesecake. Arrange sliced bananas on top, and decorate with remaining whipped cream. Garnish with crushed Nilla Wafers before serving.
Notes
- For best banana flavor, ensure bananas are very ripe with brown spots.
- Store cheesecake covered in the fridge for up to 5 days. Add fresh banana slices just before serving to prevent browning.
- Freeze the cheesecake base (without topping) for up to 2 months, and add toppings after thawing for best results.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: N/A
- Fat: 30
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
- Cholesterol: N/A
Keywords: banana pudding cheesecake, dessert recipe, cheesecake recipe, banana recipe, party dessert, make-ahead dessert