Indulging in a slice of Banana Pudding Cheesecake is like unwrapping a gift with layers of creamy, dreamy goodness tucked inside. The first bite bursts with the sweetness of ripe bananas, paired effortlessly with velvety cheesecake and a buttery Nilla wafer crust—it’s pure bliss! This dessert takes you back to childhood, where every spoonful feels like a warm embrace from Grandma on a Sunday afternoon.
Imagine setting the table for a gathering of friends or family, the aroma of freshly baked cheesecake wafting through the air, making everyone go weak at the knees. With every layer boasting delightful flavor and smooth texture, it’s the perfect dessert for birthdays, holidays, or just because. The excitement for this Banana Pudding Cheesecake builds with each stage of the recipe, promising a taste that’s worth the wait.
Why You'll Love This Banana Pudding Cheesecake
- This incredible Banana Pudding Cheesecake transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Banana Pudding Cheesecake
Here’s what you’ll need to make this delicious Banana Pudding Cheesecake:
3 cups milk – Use whole milk for a rich and creamy custard base.
3 cups very ripe chopped bananas – The riper the bananas, the sweeter the flavor, so don’t be shy about those brown spots!
1.5 vanilla beans, split in half (optional) – Fresh vanilla beans add an aromatic depth; substitute with vanilla extract if needed.
6 large egg yolks – Richness and custardy texture come from the yolks, so no substitutes here.
¾ cup granulated sugar – Sweetness to balance the flavors perfectly, but adjust based on your preference.
4½ tbsp cornstarch – This helps thicken the custard, giving it that luscious texture we crave.
⅜ tsp fine sea salt – Just a pinch enhances all the other flavors beautifully.
1½ tbsp unsalted butter, at room temperature – For a glossy finish on the custard; be sure it’s softened for easy mixing.
1½ tsp vanilla extract (optional) – A splash of vanilla enhances the overall flavor profile.
3 cups Nilla wafers – The secret weapon for a classic crust that provides the perfect crunch.
2 tbsp granulated sugar – Sweetening up the crust a little more.
⅓ cup unsalted butter, melted – Essential for binding the crust together; melted butter is key.
3 (8 oz) blocks cream cheese, room temperature – Make sure it’s softened so it incorporates into the batter smoothly.
1 cup granulated sugar – Adds sweetness and creaminess to the cheesecake.
⅓ cup sour cream – A zingy twist that gives the cheesecake a delightful tanginess.
3 large eggs, room temperature – Ensures a smooth batter for that ultimate creamy texture.
½ tbsp vanilla extract – Another layer of sweet aroma for the cheesecake.
½ tsp salt – Balances the sweetness and enhances all flavors.
dehydrated banana slices, for decoration – Beautifully crunchy and a touch of whimsy on top.
mini Nilla wafers, for decoration – Opt for these fun little treats to jazz up the presentation.
How to Make Banana Pudding Cheesecake
Follow these simple steps to prepare this delicious Banana Pudding Cheesecake:
Step 1: Make the Banana Custard
In a small saucepan, combine the milk, sliced bananas, and seeds from the vanilla bean. Heat over medium until just about to boil. Then, remove from heat and allow the ingredients to infuse for at least one hour or refrigerate overnight for maximum flavor.
Step 2: Combine the Mixtures
After infusing, reheat the banana milk mixture over medium heat. In a separate bowl, whisk together the egg yolks, ¾ cup sugar, cornstarch, and salt until well combined. Strain the hot milk, discarding the banana pieces, and gradually whisk in a little hot milk into the yolk mixture before pouring the rest in slowly while whisking continuously.
Step 3: Thicken the Custard
Return the mixture to the saucepan, using a fine-mesh sieve if necessary. Cook over medium heat, stirring nonstop until the custard thickens and becomes smooth. Remove from heat and incorporate the butter and vanilla extract. Cover with plastic wrap and chill completely, preferably for several hours.
Step 4: Prepare the Crust
Preheat your oven to 325°F (163°C). In a food processor, pulse the Nilla wafers into fine crumbs. Mix with 2 tablespoons of sugar and the melted butter until everything is combined. Press this mixture into an 8” or 9” springform pan evenly and bake the crust for about 10 minutes. Remove from the oven and allow it to cool.
Step 5: Create the Cheesecake Batter
Lower the oven temperature back to 325°F (163°C). In a large bowl, beat the cream cheese for 2 minutes until creamy. Add the sugar, beat for another 2 minutes, scrape the bowl, and mix for an additional 30 seconds. Incorporate the sour cream, then the eggs, one at a time. Lastly, add the vanilla extract and salt.
Step 6: Layer and Bake
Grease the sides of the cheesecake pan before pouring a third of the cheesecake batter over the crust. Gently spread about 1/3 cup of the banana pudding over it and top with about 16 Nilla wafers. Repeat this layering process one more time. For the last layer, spread the remaining cheesecake batter on top and smooth it out. Bake the cheesecake inside a water bath for 70 to 85 minutes.
Finally, turn off the oven, leaving the cheesecake inside for an hour. Once done, refrigerate for at least 6 hours. To serve, pipe fresh whipped cream around the edges, add some banana pudding on top, and finish with those adorable decorations. Get ready for a slice of pure bliss!
You Must Know About Banana Pudding Cheesecake
- This showstopping Banana Pudding Cheesecake delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Banana Pudding Cheesecake Cooking Process
To achieve the best results, make the banana custard first, while it cools, prepare the crust, then bake the cheesecake. This sequence maximizes flavor development and ensures everything is ready to go when needed.
Add Your Touch to Banana Pudding Cheesecake
Feel free to customize this recipe by using different flavors of pudding, like vanilla or chocolate. You can also add crushed graham crackers to the crust for a unique crunch or top with fresh fruit like strawberries for added flair.
Storing & Reheating Banana Pudding Cheesecake
Store leftover Banana Pudding Cheesecake in an airtight container in the refrigerator for up to five days. If reheating, serve at room temperature or warm it slightly in the oven to revive its creamy texture.
Chef's Helpful Tips for Banana Pudding Cheesecake
- This professional-quality Banana Pudding Cheesecake relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
There was a time when I tried to impress my friends with this dessert, and their happy faces as they devoured the cheesecake made every hour of work worth it.
FAQs About Banana Pudding Cheesecake
What is Banana Pudding Cheesecake?
Banana Pudding Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the sweet, banana-flavored layers of traditional banana pudding. It’s a show-stopping treat that features the classic flavors of ripe bananas, vanilla, and a crumbly Nilla wafer crust. This dessert is perfect for any occasion and offers a unique twist on classic flavors that many love. With its layers of goodness, it’s not only delicious but also visually appealing, making it a hit at dinner parties and family gatherings.
How do you store Banana Pudding Cheesecake?
To store your Banana Pudding Cheesecake, carefully place it in an airtight container and refrigerate it. Properly stored, it’ll stay fresh for up to five days. If you want to maintain that nice creamy texture, let it sit at room temperature for a bit before serving. Avoid freezing this cheesecake, as it can alter the consistency of the bananas and the cream cheese. Serving it chilled, with a dollop of whipped cream freshens up the flavors nicely!
Can Banana Pudding Cheesecake be made ahead of time?
Absolutely! In fact, making Banana Pudding Cheesecake a day in advance is often recommended. This allows the flavors to fully develop and the cheesecake to firm up properly. Just ensure it’s wrapped tightly or placed in a container to prevent it from absorbing other odors in the fridge. When you’re ready to serve, garnish with whipped cream and banana slices for that fresh presentation. Your guests will love that you had the foresight to make this delicious dessert ahead!
What can I substitute for Nilla wafers in Banana Pudding Cheesecake?
If you’re looking to switch up the crust for your Banana Pudding Cheesecake, there are several tasty options. You can use graham crackers for a slightly different flavor and texture. Alternatively, crushed digestive biscuits or even chocolate cookies could add a fun twist! Adding a pinch of cinnamon or nutmeg can elevate the earthy flavors of the crust. Get creative and find a combination that suits your taste buds!
Conclusion for Banana Pudding Cheesecake
In summary, Banana Pudding Cheesecake is a delectable dessert that intertwines the beloved flavors of cheesecake and banana pudding. Its delightful layers and creamy texture make it perfect for any gathering, and it’s easily customizable. Whether you’re serving it at a special occasion or enjoying a slice after dinner, this dessert will surely be a crowd-pleaser. Don’t hesitate to whip up this Banana Pudding Cheesecake; it’s a sweet treat that promises to satisfy your cravings!
Banana Pudding Cheesecake
Ingredients
Equipment
Method
- Place the milk, sliced bananas, and seeds from the vanilla bean in a saucepan over medium heat and heat until just about to boil. Remove from heat and let infuse for at least 1 hour or refrigerate overnight.
- Reheat the milk mixture over medium heat. In a bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt.
- Strain the hot milk, removing banana pieces. Slowly pour 1/4 cup hot milk over the yolk mixture, whisking nonstop. Gradually add remaining milk while whisking continuously.
- Return the mixture to the saucepan through a fine-mesh sieve. Cook over medium heat while stirring nonstop until thick and smooth. Remove from heat and add butter and vanilla extract. Cover with plastic wrap and chill completely.
- Preheat the oven to 325°F. Process Nilla wafers in a food processor until fine crumbs. Mix crumbs with sugar and melted butter, then press into an 8" or 9" springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let cool.
- Lower oven temperature to 325°F. In a large bowl, beat cream cheese for 2 minutes until creamy. Add granulated sugar and beat for another 2 minutes. Scrape the bowl and beat for an additional 30 seconds.
- Add sour cream and mix until combined. Incorporate eggs one at a time, mixing until each is just combined. Add vanilla extract and salt, mixing until incorporated.
- Grease the sides of the cheesecake pan. Pour one third of the cheesecake batter over the baked crust. Spread about 1/3 cup of banana pudding on top and swirl gently. Add about 16 Nilla wafers.
- Pour another third of the batter on top, followed by another 1/3 cup of banana pudding and about 20 Nilla wafers. Top with the remaining cheesecake batter and smooth out.
- Create a water bath by placing the cheesecake pan in a larger roasting pan and add enough hot water to fill halfway up the sides of the cheesecake pan. Bake for 70 to 85 minutes.
- Turn the oven off and leave the cheesecake inside for 1 hour. Remove from the oven and refrigerate for at least 6 hours.
- Make the whipped cream. Remove the cheesecake from the fridge, remove the ring, and transfer to a plate if desired. Top with about 1/2 cup of banana pudding and pipe whipped cream around the edges. Decorate with wafers and dehydrated banana slices.
