Name: Banana Pudding Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Ingredients: 8 ounces Nilla Wafer cookies (crushed); 6 tablespoons Unsalted butter (melted); 32 ounces Cream cheese (room temperature); 1 cup Granulated sugar; 3 tablespoons All-purpose flour; 4 large Eggs (room temperature); 2 teaspoons Vanilla extract or vanilla bean paste; 1 cup Mashed ripe bananas (about 2 medium bananas); 2 cups Sour cream; 2 teaspoons Salt

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If you’re a fan of creamy cheesecakes and the sweet, comforting flavor of banana pudding, then this Banana Pudding Cheesecake is going to be your new favorite dessert. Imagine a luscious cheesecake infused with ripe bananas and enveloped in a buttery, crunchy Nilla Wafers crust. It’s a delightful mashup that brings together two beloved desserts in a way that is both indulgent and satisfying. Perfect for gatherings or a special treat at home, this cheesecake is sure to impress your family and friends.

Why It Deserves a Spot

Banana Pudding Cheesecake deserves a spot on your dessert table for several reasons. First, the combination of flavors is simply irresistible. The creaminess of the cheesecake pairs beautifully with the sweetness of the bananas, while the Nilla Wafer crust adds a delightful crunch. Second, this dessert is versatile for any occasion, whether it’s a summer picnic, a holiday feast, or just a casual Sunday dinner. Lastly, it’s a showstopper that will have everyone asking for the recipe!

Ingredient Notes

Nilla Wafer cookies: These iconic cookies give the crust its signature flavor and texture. Crush them into crumbs to create a delicious base for your cheesecake.
Unsalted butter: For a rich flavor in the crust, melted unsalted butter binds the cookie crumbs together.
Cream cheese: The star of the show! Use full-fat cream cheese for a rich and creamy texture. Ensure it’s at room temperature for easy blending.
Granulated sugar: This adds sweetness to your cheesecake. Adjust the quantity if you prefer a less sweet dessert.
All-purpose flour: Helps to stabilize the cheesecake and gives it structure.
Large eggs: Room temperature eggs help in creating a smooth batter. They contribute to the cheesecake’s creamy texture.
Vanilla extract or vanilla bean paste: Adds a lovely depth of flavor. Use high-quality vanilla for the best results.
Mashed ripe bananas: About two medium bananas add natural sweetness and flavor to the cheesecake.
Sour cream: This ingredient adds creaminess and a subtle tang that balances the sweetness of the bananas.
Salt: Enhances all the flavors in the cheesecake.

Tools of the Trade

Springform pan: Essential for easy removal of your cheesecake once it’s set.
Mixing bowls: A set of various sizes will help keep your ingredients organized.
Electric mixer: A hand or stand mixer will make blending the cream cheese and other ingredients effortless.
Rubber spatula: Perfect for scraping down the sides of your mixing bowl and folding in ingredients.
Measuring cups and spoons: Accurate measurements are key to baking success.
Oven thermometer: Ensures your oven is at the right temperature for baking your cheesecake evenly.

Cooking Banana Pudding Cheesecake: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 325°F (163°C). This ensures that your cheesecake will bake evenly.

Step 2: Prepare the Crust

In a mixing bowl, combine 8 ounces of crushed Nilla Wafer cookies with 6 tablespoons of melted unsalted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form a solid crust. Bake in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat 32 ounces of room temperature cream cheese with 1 cup of granulated sugar until smooth and creamy. Add in 3 tablespoons of all-purpose flour and mix until combined.

Step 4: Incorporate the Eggs

Add in 4 large room temperature eggs, one at a time, mixing on low speed after each addition. This will help avoid overmixing, which can lead to cracks in your cheesecake.

Step 5: Add the Flavorings

Mix in 2 teaspoons of vanilla extract or vanilla bean paste, 1 cup of mashed ripe bananas, 2 cups of sour cream, and 2 teaspoons of salt. Scrape down the sides of the bowl and mix until everything is well combined.

Step 6: Assemble the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish.

Step 7: Bake

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to firm up as it cools.

Step 8: Cool and Chill

Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks. Afterward, remove it from the oven and let it cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Substitutions by Category

Dairy: Substitute cream cheese with a vegan cream cheese alternative if desired.
Sugar: For a healthier option, you can use coconut sugar or a sugar substitute like stevia.
Bananas: If fresh bananas are unavailable, you may use banana puree from a can, but make sure it’s 100% banana with no added sugar.
Sour cream: Greek yogurt can be used as a substitute for sour cream for a lighter version.

Author’s Commentary

Creating this Banana Pudding Cheesecake is not only about following a recipe; it’s about embracing the joy of baking. The aroma that fills your kitchen while it bakes is nothing short of heavenly. As you slice into this cheesecake, you’ll notice the beautiful layers, and the first bite will transport you to dessert paradise. I love serving this cheesecake with a dollop of whipped cream and a sprinkle of crushed Nilla Wafers on top for extra flair. Trust me, this dessert is worth every step!

Prep Ahead & Store

This Banana Pudding Cheesecake can be made a day in advance, which makes it perfect for entertaining. Simply prepare and bake the cheesecake, then let it chill in the refrigerator. It can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly and thaw it in the refrigerator before serving.

Final Thoughts

In a world filled with countless dessert options, this Banana Pudding Cheesecake stands out as a unique and delicious choice. The combination of creamy cheesecake and classic banana pudding flavors is not only comforting, but it also brings a sense of nostalgia. Each bite is a reminder of sweet moments spent with loved ones, making it a perfect dessert for gatherings or a quiet evening at home. So gather your ingredients, roll up your sleeves, and prepare to indulge in a slice of this heavenly Banana Pudding Cheesecake. You won’t regret it!