Why Make This Recipe
Banana Pudding Cheesecake is a delightful dessert that combines the best of two worlds: creamy cheesecake and classic banana pudding. This dish is perfect for any occasion, whether you’re hosting a party, celebrating a birthday, or just craving something sweet. Its layers of flavors create a delightful experience with every bite, making it a favorite among family and friends.
How to Make Banana Pudding Cheesecake
Ingredients:
- 2 ripe bananas, sliced
- 1 package Nilla wafers (about 12 ounces), crushed
- 1 package Nilla wafers (for the crust)
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 package instant vanilla pudding mix
- 2 cups milk
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed Nilla wafers with melted butter; press into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool completely.
- In another bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream.
- In a separate bowl, prepare the instant vanilla pudding mix with milk according to package instructions.
- Layer the sliced bananas over the cooled crust, then spread cream cheese mixture over bananas.
- Pour the prepared vanilla pudding over the cream cheese layer.
- Top with remaining whipped cream and additional sliced bananas if desired.
- Chill in the refrigerator for at least 4 hours before serving.
How to Serve Banana Pudding Cheesecake
Serve your Banana Pudding Cheesecake chilled. You can slice it into wedges and garnish with extra banana slices or dollops of whipped cream for a beautiful presentation. This dessert is best enjoyed after a meal but can be enjoyed anytime you need something sweet.
How to Store Banana Pudding Cheesecake
To store Banana Pudding Cheesecake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can stay fresh for about 3 to 5 days. If you want to keep it longer, you can freeze it, but it’s best enjoyed fresh.
Tips to Make Banana Pudding Cheesecake
- Make sure your cream cheese is softened to room temperature for easy mixing.
- For a crunchier crust, you can add a bit of sugar to the crushed Nilla wafers.
- If you like extra banana flavor, mash one of the bananas and mix it into the cream cheese layer.
Variation
You can experiment with different flavors by using chocolate pudding instead of vanilla. This will give you a chocolate-banana cheesecake twist that is equally delicious!
FAQs
Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance. Just make sure to chill it long enough before serving.
What is a good substitute for Nilla wafers?
You can use graham crackers or shortbread cookies as a substitute for the crust.
Can I use fresh whipped cream instead of store-bought?
Absolutely! Fresh whipped cream will add a lovely texture and flavor to your cheesecake.
Banana Pudding Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines creamy cheesecake and classic banana pudding, perfect for any occasion.
Ingredients
- 2 ripe bananas, sliced
- 1 package Nilla wafers (about 12 ounces), crushed
- 1 package Nilla wafers (for the crust)
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 package instant vanilla pudding mix
- 2 cups milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed Nilla wafers with melted butter; press into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool completely.
- In another bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream.
- In a separate bowl, prepare the instant vanilla pudding mix with milk according to package instructions.
- Layer the sliced bananas over the cooled crust, then spread cream cheese mixture over bananas.
- Pour the prepared vanilla pudding over the cream cheese layer.
- Top with remaining whipped cream and additional sliced bananas if desired.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Make sure your cream cheese is softened to room temperature for easy mixing. To store, cover tightly and refrigerate for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
