Banana Pudding Cheesecake – My Baking Habit

With a vanilla wafer crust and creamy banana filling, this banana pudding cheesecake brings collectively two of your favourite desserts into one decadent chew.

If you happen to’ve been round MBA for some time, you already know that I really like banana pudding. Whether or not it’s do-it-yourself banana pudding or the simple Magnolia Bakery banana pudding (and even peanut butter and roasted banana pudding), I’m all in.

And also you all know what else I like: any and all cheesecake recipes.

So it solely made sense to me to mix these two beloved desserts into one. And lemme inform ya, this banana pudding cheesecake didn’t disappoint.

What’s banana pudding cheesecake?

Banana pudding cheesecake is one of the best mixture of two of my favourite issues: banana pudding and vanilla cheesecake. 

The bottom is a crust created from vanilla wafer cookies as an alternative of graham crackers. On prime of that, we have now a wealthy, creamy filling that accommodates a full cup of mashed bananas.

End off the cheesecake with some do-it-yourself whipped cream and you’ve got all the parts of a scrumptious banana pudding in a decadent slice of cheesecake. 

This banana pudding cheesecake makes for a stupendous dessert any time of 12 months, however I believe it might be particularly excellent for Easter or Mom’s Day!

make this banana pudding cheesecake

If you happen to haven’t made a whole lot of cheesecakes earlier than, don’t fear. I’ll stroll you thru each step, together with my favourite tip for stopping leaks when utilizing a water bathtub.

Substances you’ll want

This banana pudding cheesecake recipe is similar to my vanilla cheesecake, with a number 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 will have:

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

You will want about 8 ounces of the cookies to get 2 cups of crumbs. Save a number of the remainder of the cookies for garnishing the completed cheesecake.

Remember the fact that the vanilla wafer crust is a bit softer than a standard graham cracker crust. If you happen to favor to make use of a graham cracker crust, no worries! The cheesecake will nonetheless be scrumptious.

To make the banana cheesecake filling, you will have:

• 32 ounces room-temperature cream cheese
• 1 ¼ cups granulated sugar 
• 3 tablespoons all-purpose flour
• 4 giant 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 necessary issues about making a brilliant creamy cheesecake filling is to verify your cream cheese and eggs are each at room temperature.

If you happen to neglect to set your cream cheese or eggs out forward of time, I’ve obtained some suggestions for softening cream cheese and bringing eggs to room temperature.

If you happen to don’t need to see flecks of banana within the closing cheesecake, you may puree them in a meals processor as an alternative of mashing them. 

Making banana pudding cheesecake

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

You may wrap the skin of the pan tightly with heavy-duty aluminum foil, however my favourite methodology is to easily set the pan inside a 10-inch cake pan. Each pans can go inside a roasting pan – the common cake pan will hold the water from stepping into the springform.

If you happen to don’t have a 10-inch cake pan and need to use the standard methodology, I’ve extra particulars in my publish on find out how to bake cheesecake in a water bathtub.

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

To make the crust, stir collectively the cookie crumbs and the melted butter. Press this into the underside and 1 inch up the edges of the springform pan.

Bake the crust for 8 minutes at 350°F, then let it cool whilst you put together the filling. 

To make the banana cheesecake filling, use a mixer to beat the cream cheese till clean. Add the sugar and flour, then combine till effectively mixed, about 1 minute.

Add the eggs separately. Be sure you incorporate every one earlier than including the subsequent. Don’t neglect to scrape down the edges of the bowl as wanted.

Lastly, add 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 edges of the 10-inch cake pan. Bake at 350°F for 65-70 minutes.

The cheesecake is finished when the perimeters look like set however the heart 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 bathtub and let it end cooling on a wire rack.

Chill the cooled cheesecake for not less than 8 hours earlier than serving.

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

Storage suggestions

Retailer banana pudding cheesecake within the fridge for as much as 3 days. If you happen to aren’t planning to serve it straight away, I like to recommend storing it with none toppings. Wait so as to add the toppings till proper earlier than you intend to serve it.

If you want to, it’s also possible to freeze this cheesecake

Place 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 greatest taste.

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

Recipe FAQs