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.

In case you’ve been round MBA for some time, that I really like banana pudding. Whether or not it’s selfmade 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 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 comprised of vanilla wafer cookies as an alternative of graham crackers. On high of that, we’ve got a wealthy, creamy filling that comprises a full cup of mashed bananas.

End off the cheesecake with some selfmade 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 good looking dessert any time of 12 months, however I feel it will be particularly excellent for Easter or Mom’s Day!

The best way to make this banana pudding cheesecake

In case you haven’t made numerous 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 tub.

Substances you’ll want

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

As an alternative of a graham cracker crust, this cheesecake has a vanilla wafer crust. For that, you have to:

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

You have to about 8 ounces of the cookies to get 2 cups of crumbs. Save among the remainder of the cookies for garnishing the completed cheesecake.

Remember that the vanilla wafer crust is a bit softer than a conventional graham cracker crust. In case you desire to make use of a graham cracker crust, no worries! The cheesecake will nonetheless be scrumptious.

To make the banana cheesecake filling, you have to:

• 32 ounces 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

Probably the most vital issues about making an excellent creamy cheesecake filling is to ensure your cream cheese and eggs are each at room temperature.

In case you overlook to set your cream cheese or eggs out forward of time, I’ve obtained some ideas for softening cream cheese and bringing eggs to room temperature.

In case you don’t wish to see flecks of banana within the remaining cheesecake, you’ll be able to 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 tub. 

You possibly can wrap the surface of the pan tightly with heavy-duty aluminum foil, however my favourite technique 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 entering into the springform.

In case you don’t have a 10-inch cake pan and wish to use the normal technique, I’ve extra particulars in my submit on find out how to bake cheesecake in a water tub.

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 when you put together the filling. 

To make the banana cheesecake filling, use a mixer to beat the cream cheese till easy. 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 overlook to scrape down the edges of the bowl as wanted.

Lastly, add the mashed banana, bitter cream, and salt. Combine till easy 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 completed when the sides seem like set however the heart nonetheless has a slight jiggle to it. 

Now flip off the oven and crack open the door, however depart 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 wire rack.

Chill the cooled cheesecake for no less than 8 hours earlier than serving.

When serving, I prefer to high 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 ideas

Retailer banana pudding cheesecake within the fridge for as much as 3 days. In case you 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 propose to serve it.

If you need to, you too can 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 finest taste.

While 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