Banana pudding and cheesecake – two classics that stand tall in the world of desserts. But what if we told you there’s a way to combine these timeless treats into one heavenly creation? Yes, you heard it right! Prepare to embark on a journey to dessert paradise with our tantalizing Banana Pudding Cheesecake recipe. This delightful fusion of creamy cheesecake and luscious banana pudding will leave your taste buds dancing with joy.
Ingredients: For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Banana Pudding Layer:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 2 ripe bananas, sliced
For the Topping:
- 2 cups whipped cream
- Sliced bananas and vanilla wafers for garnish
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
- In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Let the pudding stand for a few minutes to set slightly.
- Arrange the sliced bananas over the cheesecake filling in an even layer. Spoon the prepared pudding over the bananas, spreading it out gently with a spatula.
- Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking while baking.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
- Once cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the sides of the springform pan. Top the cheesecake with whipped cream, sliced bananas, and vanilla wafers for a beautiful presentation.
- Slice and serve your banana Pudding Cheesecake, and get ready for a chorus of oohs and ahhs from your delighted guests!
Conclusion:
Indulge in the best of both worlds with our Banana Pudding Cheesecake recipe. With its velvety smooth cheesecake base, creamy banana pudding layer, and irresistible crust, this dessert is sure to become a family favorite. Whether you’re hosting a dinner party or simply craving a sweet treat, this heavenly fusion of flavors is guaranteed to satisfy your dessert cravings. Go ahead, take a bite, and savor the deliciousness!
