Description
This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of banana pudding. Featuring a crisp vanilla wafer crust, layers of sliced bananas and crushed wafers, and topped with a cloud of whipped cream, this dessert is perfect for gatherings or a special treat. The water bath baking method ensures a smooth, silky texture.
Ingredients
Scale
Crust
- 2 cups vanilla wafer crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 box (3.4 oz) instant banana cream pudding mix (dry)
- ½ cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ¾ cup mashed ripe bananas
Layering
- 1-2 bananas, sliced (for layering)
- ½ cup crushed vanilla wafers (for layering)
Topping
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
- Whole vanilla wafers and banana slices (for garnish, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine vanilla wafer crumbs and granulated sugar, then stir in melted butter until the mixture looks like wet sand.
- Press Crust: Firmly press this mixture into the bottom and halfway up the sides of the prepared pan to form an even crust layer.
- Bake Crust: Bake the crust for 10 minutes, then remove and let it cool slightly while you prepare the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
- Add Sugar and Flour: Add granulated sugar and flour to the cream cheese and mix until fully combined.
- Incorporate Banana Pudding Mix: Mix in the dry banana pudding mix thoroughly to infuse banana flavor.
- Add Sour Cream and Vanilla: Add sour cream and vanilla extract, mixing on low speed just until combined.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition, being careful not to overmix.
- Fold in Bananas: Gently fold in the mashed ripe bananas to maintain a smooth texture.
- Assemble First Layer: Pour half of the cheesecake filling over the baked crust, smoothing it evenly.
- Add Banana and Wafer Layer: Arrange sliced bananas evenly over the filling, then sprinkle with crushed vanilla wafers for added texture.
- Top with Remaining Filling: Pour the remaining cheesecake filling over the banana layer and smooth the surface.
- Prepare Water Bath: Place a large roasting pan on the lower rack of the oven and fill it halfway with hot water to create steam for gentle baking.
- Bake Cheesecake: Place the springform pan with cheesecake on the middle rack above the water bath and bake for 70-75 minutes, until the center is set but slightly jiggly.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill Cheesecake: Remove the cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Make Whipped Topping: In a chilled bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Remove and Decorate: Remove the cheesecake from the springform pan and transfer it to a serving platter. Spread or pipe the whipped cream topping over the cheesecake.
- Garnish: Garnish with whole vanilla wafers and banana slices if desired, adding a decorative touch.
- Serve: Slice the cheesecake and serve chilled. Enjoy the rich, creamy banana pudding flavors!
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake batter.
- Use ripe bananas for maximum flavor and sweetness.
- Water bath helps prevent cracking and promotes a creamy texture.
- Refrigerate cheesecake overnight for best flavor and firmness.
- Optional garnishes add visual appeal but are not required.
