BANANA PUDDING CHEESECAKE

Banana Pudding Cheesecake

Prepare to elevate your dessert game with this decadent Banana Pudding Cheesecake—a fusion of classic banana pudding and creamy cheesecake that will wow your taste buds and impress your guests. This dessert marries the rich, velvety texture of cheesecake with the comforting, nostalgic flavors of banana pudding, resulting in a slice of heaven that’s both indulgent and delightful. Imagine a buttery graham cracker crust layered with a smooth, banana-infused cheesecake filling, all topped with a creamy banana pudding layer and finished with fresh banana slices and a sprinkle of vanilla wafers for that extra touch of sweetness and crunch.

This Banana Pudding Cheesecake is perfect for special occasions or a weekend treat, and it offers a delightful twist on traditional desserts. It’s surprisingly easy to make, with a few simple steps that transform into a show-stopping dessert. The combination of creamy, fruity, and slightly tangy notes makes every bite an experience, and the preparation can be done in advance, so you can enjoy a stress-free serving on the big day.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 1 cup mashed ripe bananas (about 2 large bananas)

For the Banana Pudding Layer:

• 1 package (3.4 oz) instant banana pudding mix
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar

For the Topping:

• 1-2 ripe bananas, sliced
• 1 cup vanilla wafers, crushed

Instructions:

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C).
2. Prepare the Crust:
   In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and mashed bananas until smooth. Pour the cheesecake filling over the pre-baked crust, spreading it out evenly.
4. Bake the Cheesecake:
   Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed. The center should still have a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
5. Prepare the Banana Pudding Layer:
   In a medium bowl, whisk together the instant banana pudding mix and whole milk until thickened. In another bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the banana pudding mixture until well combined. Spread this mixture evenly over the chilled cheesecake.
6. Add the Toppings:
   Garnish the top of the cheesecake with fresh banana slices and crushed vanilla wafers.
7. Serve:
   Slice and serve the Banana Pudding Cheesecake chilled. Enjoy the harmonious blend of creamy, fruity, and crunchy elements in every delicious bite!

This Banana Pudding Cheesecake is a dessert that brings together beloved flavors in a sophisticated way, making it a standout choice for any occasion.