Banana Pudding Cheesecake – My Baking Dependancy

With a vanilla wafer crust and creamy banana filling, this banana pudding cheesecake brings in combination two of your favourite muffins into one decadent chunk.

When you’ve been round MBA for some time, you recognize that I really like banana pudding. Whether or not it’s home made banana pudding or the straightforward Magnolia Bakery banana pudding (and even peanut butter and roasted banana pudding), I’m all in.

And also you all know what else I am keen on: any and all cheesecake recipes.

So it handiest made sense to me to mix those two loved muffins into one. And lemme inform ya, this banana pudding cheesecake didn’t disappoint.

What’s banana pudding cheesecake?

Banana pudding cheesecake is the most productive mixture of 2 of my favourite issues: banana pudding and vanilla cheesecake. 

The bottom is a crust made out of vanilla wafer cookies as an alternative of graham crackers. On peak of that, we have now a wealthy, creamy filling that accommodates a complete cup of mashed bananas.

End off the cheesecake with some home made whipped cream and you’ve got the entire parts of a scrumptious banana pudding in a decadent slice of cheesecake. 

This banana pudding cheesecake makes for an exquisite dessert any time of yr, however I believe it could be particularly easiest for Easter or Mom’s Day!

make this banana pudding cheesecake

When you haven’t made numerous cheesecakes earlier than, don’t concern. I’ll stroll you thru each step, together with my favourite tip for fighting leaks when the usage of a water tub.

Elements you’ll want

This banana pudding cheesecake recipe is similar to my vanilla cheesecake, with a couple of easy tweaks that make all of the distinction. 

As a substitute of a graham cracker crust, this cheesecake has a vanilla wafer crust. For that, you’re going to want:

• 2 cups Nilla Wafer crumbs
• 6 tablespoons melted unsalted butter

You are going to want about 8 oz of the cookies to get 2 cups of crumbs. Save one of the most remainder of the cookies for garnishing the completed cheesecake.

Understand that the vanilla wafer crust is a little softer than a standard graham cracker crust. If you desire to use a graham cracker crust, no worries! The cheesecake will nonetheless be scrumptious.

To make the banana cheesecake filling, you’re going to want:

• 32 oz room-temperature cream cheese
• 1 ¼ cups granulated sugar 
• 3 tablespoons all-purpose flour
• 4 massive room-temperature eggs
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 cup mashed ripe bananas (about 2 ½ medium bananas)
• ⅔ cup bitter cream 
• ¼ teaspoon salt

One of the vital necessary issues about making a great creamy cheesecake filling is to ensure your cream cheese and eggs are each at room temperature.

When you overlook to set your cream cheese or eggs out forward of time, I’ve were given some pointers for softening cream cheese and bringing eggs to room temperature.

When you don’t wish to see flecks of banana within the ultimate cheesecake, you’ll be able to puree them in a meals processor as an alternative of mashing them. 

Making banana pudding cheesecake

Sooner than you get began, prep your 9-inch springform pan for the water tub. 

You’ll be able to wrap the out of doors of the pan tightly with heavy-duty aluminum foil, however my favourite means is to easily set the pan within a 10-inch cake pan. Each pans can cross within a roasting pan – the common cake pan will stay the water from entering the springform.

When you don’t have a 10-inch cake pan and wish to use the standard means, I’ve extra main points in my submit on the best way to bake cheesecake in a water tub.

Spray the springform pan with cooking spray and set it apart.

To make the crust, stir in combination the cookie crumbs and the melted butter. Press this into the ground and 1 inch up the perimeters of the springform pan.

Bake the crust for 8 mins at 350°F, then let it cool when you get ready the filling. 

To make the banana cheesecake filling, use a mixer to overcome the cream cheese till clean. Upload the sugar and flour, then combine till neatly blended, about 1 minute.

Upload the eggs one by one. You should definitely incorporate every one earlier than including the following. Don’t overlook to scrape down the perimeters of the bowl as wanted.

In any case, upload the mashed banana, bitter cream, and salt. Combine till clean and pour the combination into the crust.

Pour boiling water into the roasting pan till it comes midway up the perimeters of the 10-inch cake pan. Bake at 350°F for 65-70 mins.

The cheesecake is completed when the perimeters seem to be set however the middle nonetheless has a slight jiggle to it. 

Now flip off the oven and crack open the door, however go away the cheesecake to relaxation within the cooling oven for 1 hour. After an hour, take away the cheesecake from the water tub and let it end cooling on a cord rack.

Kick back the cooled cheesecake for a minimum of 8 hours earlier than serving.

When serving, I love to peak my banana pudding cheesecake with whipped cream, extra vanilla wafer cookies, and freshly sliced bananas. However a drizzle of  salted caramel sauce can be scrumptious, too!

Garage pointers

Retailer banana pudding cheesecake within the fridge for as much as 3 days. When you aren’t making plans to serve it in an instant, I like to recommend storing it with none toppings. Wait so as to add the toppings till proper earlier than you propose to serve it.

If you want to, you’ll be able to additionally freeze this cheesecake

Position the cooled cheesecake on a cardboard spherical and canopy it tightly with plastic wrap. Then wrap it in a layer of foil and freeze it for as much as 1 month for easiest taste.

While you’re in a position to benefit from the cheesecake, thaw it at room temperature for a few hours or within the fridge in a single day.

Recipe FAQs