Description
This luscious Banana Pudding Cheesecake combines creamy cheesecake with the nostalgic flavors of banana pudding and a crunchy vanilla wafer crust. Perfectly baked in a water bath to achieve a smooth, velvety texture, this dessert offers a delightful twist on traditional cheesecake that’s great for any occasion.
Ingredients
Scale
Crust
- 2 cups vanilla wafer crumbs
- 1/3 cup unsalted butter, melted
Filling
- 3 ripe bananas, mashed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1/2 cup milk
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan to prevent sticking.
- Make the crust mixture: In a bowl, mix the vanilla wafer crumbs with melted butter until combined and crumbly.
- Form the crust: Press the crumb mixture evenly onto the bottom of the prepared springform pan to create a firm base.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy to avoid lumps in the filling.
- Add bananas and flavorings: Mix mashed bananas, sugar, vanilla extract, and salt into the cream cheese until well combined.
- Incorporate eggs: Add eggs one at a time, mixing thoroughly after each to maintain smoothness.
- Add remaining wet and dry ingredients: Stir in sour cream, heavy cream, flour, and milk until the batter is homogeneous and smooth.
- Pour filling: Pour the cheesecake filling over the cooled crust in the springform pan, spreading evenly.
- Prepare water bath: Place the springform pan inside a larger baking dish and fill the larger dish with hot water halfway up the sides of the springform pan to prevent cracking during baking.
- Bake the cheesecake: Bake in the water bath for 1 hour and 30 minutes or until the center is slightly jiggly but mostly set.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill the cheesecake: Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
- Remove from pan and slice: Carefully release the springform pan sides and slice the banana pudding cheesecake for serving.
- Serve and enjoy: Plate the cheesecake and enjoy this creamy, flavorful dessert!
Notes
- Using a water bath ensures a smooth, crack-free cheesecake by providing gentle, even heat.
- For best flavor and texture, chill the cheesecake overnight before serving.
- Ensure bananas are ripe for maximum sweetness and flavor.
- Softened cream cheese is crucial for a smooth batter; leave it at room temperature before preparing.
- If you do not have a springform pan, use a regular cake pan and line it with parchment paper for easier removal.
