The Best Banana Pudding Cheesecake Recipe

July 06, 2023 Post a Comment

Table of Contents [Show]

Banana Pudding Cheesecake Silky Smooth Southern Comfort from www.bakingbeauty.net

Description

This recipe is a delicious twist on traditional banana pudding. It combines the creamy goodness of cheesecake with the classic flavors of banana pudding to create a dessert that is sure to impress. This recipe is perfect for parties, potlucks, or just a special treat for family and friends.

Prep Time

Preparation time for this recipe is about 30 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

For the crust:

2 cups of vanilla wafer cookies, crushed
1/2 cup of unsalted butter, melted

For the filling:

24 oz of cream cheese, softened
1 1/2 cups of granulated sugar
3 ripe bananas, mashed
4 large eggs
1/4 cup of all-purpose flour
1 tsp of vanilla extract

For the topping:

2 cups of heavy whipping cream
1/4 cup of powdered sugar
1 tsp of vanilla extract
1/2 cup of vanilla wafer cookies, crushed

Equipment

A 9-inch springform pan
A food processor or ziplock bag and rolling pin for crushing cookies
A large mixing bowl
Electric mixer
A spatula

Method

1. Preheat your oven to 325°F. 2. In a bowl, combine the crushed vanilla wafer cookies and melted butter. Mix well. 3. Press the mixture into the bottom of your 9-inch springform pan, making sure to evenly distribute it. Set aside. 4. In a large mixing bowl, beat the cream cheese until smooth. 5. Add in the sugar and mix until well combined. 6. Add in the mashed bananas and mix well. 7. Add in the eggs one at a time, mixing well after each addition. 8. Add the flour and vanilla extract and mix until well combined. 9. Pour the mixture into the prepared crust. 10. Bake for about 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center. 11. Remove from the oven and allow to cool completely. 12. While the cheesecake is cooling, prepare the topping. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. 13. Spread the whipped cream over the top of the cooled cheesecake. 14. Sprinkle with the remaining crushed vanilla wafer cookies. 15. Chill in the refrigerator for at least 2 hours before serving.

Notes

Be sure to use ripe bananas for this recipe. They should be yellow with brown spots on the skin.

Nutrition Info

This recipe makes approximately 12 servings. Each serving contains:

Calories: 734
Fat: 51g
Saturated Fat: 29g
Cholesterol: 222mg
Sodium: 344mg
Potassium: 364mg
Carbohydrates: 62g
Fiber: 1g
Sugar: 47g
Protein: 8g

Recipes FAQ

Can I make this recipe ahead of time?

Yes! You can make this recipe up to 2 days ahead of time. Just be sure to store it in an airtight container in the refrigerator.

Can I freeze this cheesecake?

Yes! This cheesecake freezes well. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 2 months.

Recipe Tips

Make sure your cream cheese is at room temperature before mixing it with the other ingredients. This will ensure a smooth and creamy filling.
If you don't have a food processor to crush the cookies, you can put them in a ziplock bag and use a rolling pin to crush them.
Be sure to let the cheesecake cool completely before adding the whipped cream topping. If the cheesecake is still warm, the whipped cream will melt and run off.
For an extra special touch, you can decorate the top of the cheesecake with sliced bananas before adding the whipped cream topping.