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In the world of desserts, few combinations are as delightful as banana pudding and cheesecake. The Banana Pudding Cheesecake marries the creamy richness of cheesecake with the nostalgic flavors of banana pudding, creating a dessert that’s perfect for any occasion. This dessert encapsulates the best of both worlds: the luxurious texture of a cheesecake and the comforting essence of banana pudding, making it an irresistible treat for anyone with a sweet tooth.

Banana Pudding Cheesecake

Indulge in the ultimate treat with this Banana Pudding Cheesecake recipe! Marrying the creamy richness of cheesecake with the nostalgic flavors of banana pudding, this dessert is perfect for any occasion. Follow our detailed guide to create a delicious crust, a rich filling, and a silky pudding layer that will wow your guests. Enjoy the layers of flavor and texture in every bite! #BananaPuddingCheesecake #CheesecakeRecipe #Baking #DessertLovers #SweetTreats #HomemadeDesserts
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Ingredients
  

For the Crust:

1 ½ cups vanilla wafer crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

2 ripe bananas, mashed

For the Banana Pudding Layer:

1 cup whole milk

1 cup heavy cream

½ cup granulated sugar

2 tablespoons cornstarch

4 large egg yolks

1 teaspoon vanilla extract

Banana slices, for topping

Whipped cream, for garnish

Instructions
 

Prepare the Crust:

    - Preheat the oven to 350°F (175°C).

      - In a mixing bowl, combine vanilla wafer crumbs, melted butter, and sugar. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

          Make the Cheesecake Filling:

            - In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

              - Gradually add sugar and vanilla extract, mixing until well combined.

                - Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

                  - Stir in sour cream and mashed bananas until just combined.

                    - Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

                      Bake the Cheesecake:

                        - Bake in the preheated oven for 50-60 minutes or until the edges are set, and the center is slightly jiggly.

                          - Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

                            - Remove from the oven and refrigerate for at least 4 hours or overnight for best results.

                              Prepare the Banana Pudding Layer:

                                - In a saucepan, combine milk, heavy cream, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly until it thickens (about 5-7 minutes).

                                  - In a separate bowl, whisk egg yolks and gradually add a small amount of the hot mixture to temper them. Then, stir the tempered egg yolks back into the saucepan.

                                    - Continue to cook for another 3-5 minutes until thickened. Remove from heat and stir in vanilla extract.

                                      - Allow the pudding to cool slightly before spreading over the chilled cheesecake.

                                        Assemble the Cheesecake:

                                          - Carefully spread the banana pudding layer over the top of the cheesecake.

                                            - Garnish with banana slices and dollops of whipped cream.

                                              Serve:

                                                - Slice and serve your delicious Banana Pudding Cheesecake chilled. Enjoy with friends and family!

                                                  Prep Time: 30 minutes | Total Time: 8 hours (including chill time) | Servings: 10-12