Banana Pudding Cheesecake Heaven
This Banana Pudding Cheesecake is a decadent dessert mashup, combining the comforting flavors of classic banana pudding with the richness of cheesecake. Featuring layers of creamy cheesecake filling studded with banana slices, a buttery graham cracker crust, and a whipped cream topping with vanilla wafers, this recipe is sure to impress.
Equipment
- 9-inch springform pan
- Medium bowl
- Large bowl
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Rubber spatula
- Oven
- Aluminum foil (optional, for water bath)
- Roasting pan (optional, for water bath)
- Plastic Wrap
- Knife
- Cutting board
Ingredients
- 1 ½ cups graham cracker crumbs about 12 full graham crackers
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract optional
- 4 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 2 ripe bananas, sliced
- 2 cups heavy cream
- ¼ cup powdered sugar
- Vanilla wafers, for garnish
- Banana slices, for garnish
- Lemon juice optional, for preventing banana browning
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix well until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese and 1 1/2 cups granulated sugar together until smooth and creamy.
- Mix in the vanilla extract and banana extract (if using).
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in the sour cream and heavy cream until just combined.
- Gently fold in the sliced bananas.
- Pour the cheesecake filling over the prepared graham cracker crust.
- Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- In a large bowl, beat the 2 cups heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the cheesecake from the springform pan. Spread the whipped cream evenly over the top. Decorate with vanilla wafers and banana slices.
- Slice and serve.
Notes
For best results, use room temperature ingredients to ensure a smooth and creamy cheesecake filling. To prevent cracking, consider baking the cheesecake in a water bath. If banana slices are browning quickly, toss them in lemon juice before adding them to the cheesecake. The cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add the whipped cream topping just before serving. Leftover cheesecake can be stored in the refrigerator for up to 5 days. For a Nilla wafer crust, substitute crushed Nilla wafers for the graham cracker crumbs. You can also drizzle caramel sauce over the top of the cheesecake before baking. To ensure the crust doesn't get soggy, you can brush it with melted chocolate after baking and allowing to cool.