Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Pudding Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Klara Henschel,
  • Total Time: 3 hours 15 minutes
  • Yield: 12–14 slices

Description

This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!

Ingredients

  • Crust: 2 ¼ cups (302g) vanilla wafer crumbs
  • 5 tbsp (65g) sugar
  • 10 tbsp (140g) salted butter
  • Cheesecake Filling: 24 oz cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3.4 oz instant banana cream pudding mix, dry
  • 1/4 cup (58g) sour cream
  • 3 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (2–3 bananas)
  • Topping: 1 ¼ cups (300ml) heavy whipping cream, cold
  • 6 tbsp (43g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 medium sized bananas
  • 11 vanilla wafer cookies, whole

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 8–10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set aside.
  5. Make the cheesecake filling: Reduce oven temperature to 300°F (148°C).
  6. In a large bowl, beat the cream cheese, sugar, flour and pudding mix on low speed until well combined and smooth. Scrape down the sides of the bowl.
  7. Add the sour cream and mix on low speed until well combined.
  8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.
  9. Add the mashed banana and vanilla extract and mix on low speed until well combined. The mixture will be a little lumpy.
  10. Pour the cheesecake batter into the crust.
  11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil.
  12. Bake for 1 hour 30–45 minutes. The center should be set but still jiggly.
  13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook while slowly cooling.
  14. Crack the oven door for 30 minutes to allow the cheesecake to continue cooling slowly.
  15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5–6 hours or overnight.
  16. Make the topping: When cooled and ready to serve, remove the cheesecake from the springform pan and place it on a serving plate.
  17. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  18. Place a layer of sliced bananas on top of the cheesecake, then pipe a layer of whipped cream swirls on top.
  19. Finish with a few more banana slices and vanilla wafers. Add the fresh banana slices just before serving.
  20. Store the cheesecake well covered in the refrigerator for 3–4 days.

Notes

  • Fresh banana slices are best added just before serving.
  • Cheesecake is best when stored well covered in the refrigerator for 3–4 days.
  • Prep Time: 1 hour
  • Cook Time: 2 hours 15 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://WWW.typicalrecipe.com/banana-pudding-cheesecake/