Experience the ultimate dessert fusion with this incredible banana pudding cheesecake. You get the creamy texture of classic cheesecake combined with the beloved flavors of a Southern banana pudding, making this a cheesecake recipe you’ll want to share.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat block cream cheese is essential for the best texture. Do not use whipped or spreadable cream cheese.
- Vanilla Wafers: These create the perfect crust. You can substitute graham crackers if preferred.
- Bananas: Ripe, but not overripe, bananas work best for flavor and structure.
- Heavy Cream: Whipping cream is key for a light, airy topping.
Ingredients
For the Crust:
- 1 ½ cups vanilla wafer crumbs (about 5 ounces)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
For the Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 ripe bananas, sliced
- ½ cup crushed vanilla wafers
How Much Time Will You Need?
- Prep time: 30 minutes
- Cook time: 1 hour 15 minutes
- Chill time: 6 hours (minimum)
- Total time: 7 hours 45 minutes
- Servings: 12
- Tools needed: 9-inch springform pan, stand mixer or hand mixer, mixing bowls.
Step-by-Step Instructions
1. Prepare Your Pan and Crust
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Combine vanilla wafer crumbs, sugar, and melted butter in a bowl, then press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Mix in the flour and vanilla extract. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the mashed bananas. This creates a wonderfully smooth cheesecake base.
3. Bake Your Cheesecake
Pour the banana cheesecake filling over the cooled crust. Place the springform pan on a baking sheet to catch any drips. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks in your cheesecake recipe.
4. Chill the Cheesecake
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover it loosely and refrigerate for at least 6 hours, or preferably overnight. Chilling is crucial for a firm, sliceable cheesecake.
5. Prepare the Topping
Once your banana pudding cheesecake is fully chilled, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This light topping complements the rich cheesecake perfectly.
6. Decorate and Serve
Spread the whipped cream over the top of the chilled cheesecake. Arrange sliced bananas artfully on top and sprinkle with crushed vanilla wafers. Now your delicious banana pudding cheesecake is ready to enjoy.
Variation Ideas
- Add a layer of sliced bananas over the crust before adding the filling.
- Drizzle with a caramel sauce before serving.
- Mix a pinch of cinnamon into the crust for a warmer flavor.
Storage Instructions
Store leftover banana pudding cheesecake tightly covered in the refrigerator for up to 3-4 days. For the best texture, add fresh banana slices just before serving, as they can brown over time.
Frequently Asked Questions (FAQ)
Q: Can you freeze banana pudding cheesecake?
A: Yes, you can freeze it. Wrap individual slices or the whole cheesecake (without the fresh banana topping) tightly in plastic wrap and then foil. It will keep for up to 1 month. Thaw in the refrigerator overnight.
Q: Why did my cheesecake crack?
A: Cracks often occur from overbaking or sudden temperature changes. Cooling the cheesecake slowly in the oven helps prevent this.
Q: Do you need a water bath for this cheesecake recipe?
A: This banana pudding cheesecake recipe does not strictly require a water bath, as cooling it slowly in the oven achieves a similar effect for preventing cracks.
Q: Can you make this cheesecake ahead of time?
A: Absolutely! This cheesecake is best when made a day in advance, allowing it plenty of time to chill and firm up. Add the fresh banana topping just before serving.
Q: What kind of bananas should you use?
A: For the filling, use ripe bananas that are easy to mash. For the topping, choose firm, ripe bananas that are yellow with very few brown spots.
Q: Can you use a different type of cookie for the crust?
A: Yes, graham crackers or even shortbread cookies would make an excellent crust for this cheesecake recipe.