Why Make This Recipe
Banana Pudding Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the sweet flavor of bananas and the crunch of vanilla wafers. This recipe is perfect for parties, family gatherings, or just a sweet treat at home. Its unique taste appeals to both banana and cheesecake lovers, making it a crowd-pleaser. Plus, it’s straightforward to make, so even beginner bakers can successfully whip it up.
How to Make Banana Pudding Cheesecake
Ingredients:
- 1 1/2 cups vanilla wafer crumbs
- 24 oz cream cheese, softened
- 2 ripe bananas, mashed
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the vanilla wafer crumbs with melted butter and press into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the mashed bananas and mix well.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours.
- Whip the heavy cream until stiff peaks form and spread over the top.
- Slice and serve.
How to Serve Banana Pudding Cheesecake
Serve Banana Pudding Cheesecake chilled for the best flavor. You can slice it into wedges and enjoy it on its own, or top it with additional banana slices or crushed vanilla wafers for extra flair. It pairs well with a scoop of vanilla ice cream or whipped cream for those who want a richer dessert.
How to Store Banana Pudding Cheesecake
Store any leftover Banana Pudding Cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It should stay fresh for up to five days. If you want to keep it longer, you can freeze it, but it’s best to do so without the whipped cream topping, which can change in texture when frozen.
Tips to Make Banana Pudding Cheesecake
- Make sure your cream cheese is softened to room temperature before mixing to ensure a smooth texture.
- Use very ripe bananas for the sweetest flavor.
- Do not skip the chilling time. It helps the cheesecake set properly and enhances the flavors.
- For a firmer texture, you can increase the baking time slightly.
Variation
You can add a layer of sliced bananas on top of the cheesecake before adding the whipped cream for an added visual appeal. Alternatively, you can mix in chocolate chips or use a chocolate crust for a different taste.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or even chocolate cookie crumbs if you prefer a different flavor.
How long does it take to prepare this dessert?
The active preparation time is about 30 minutes, but remember to refrigerate it for at least 4 hours before serving.
Can I make this cheesecake without baking it?
Yes, you can create a no-bake version by using gelatin to set the cheesecake. Just mix the ingredients without baking and chill until firm.
Banana Pudding Cheesecake
Ingredients
Crust
- 1.5 cups vanilla wafer crumbs Use finely crushed vanilla wafers
Cheesecake Filling
- 24 oz cream cheese, softened Ensure it is at room temperature
- 2 ripe bananas, mashed Use very ripe bananas for best flavor
- 1 cup sugar Granulated sugar
- 1 teaspoon vanilla extract Pure vanilla extract recommended
Topping
- 1 cup heavy whipping cream Whipped until stiff peaks form
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the vanilla wafer crumbs with melted butter and press into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the mashed bananas and mix well.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours.
- Whip the heavy cream until stiff peaks form and spread over the top.
- Slice and serve.
