Description
Creamy banana pudding cheesecake delivers Southern comfort in each delightful slice, blending classic dessert nostalgia with rich, smooth indulgence. Silky layers of banana-infused cheesecake and vanilla wafer crust promise a delectable journey through pure dessert bliss you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 packs (8 ounces/226 grams each) cream cheese, softened
- 1 cup mashed bananas
- 3 large eggs
- 1 1/2 cups crushed vanilla wafers
- 3/4 cup granulated sugar
Dairy and Binding Ingredients:
- 1/2 cup sour cream
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Topping Ingredients:
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Craft a golden-brown foundation by pulverizing vanilla wafers and blending with melted butter, ensuring a uniform crumbly texture that will serve as the cheesecake’s base.
- Press the wafer mixture firmly into a greased springform pan, creating an even layer that will provide structural support for the creamy filling.
- Toast the crust in a preheated 175C (350F) oven for 8-10 minutes until lightly golden, then allow to cool completely while preparing the subsequent components.
- Whip cream cheese and sugar together until achieving a silky, lump-free consistency that will form the cheesecake’s luxurious backbone.
- Incorporate eggs individually, gently folding after each addition to maintain a smooth, velvety mixture without overbeating.
- Fold in mashed bananas, sour cream, and vanilla extract, blending until the filling becomes a uniform, pale yellow cream with subtle banana undertones.
- Carefully pour the filling over the cooled crust, ensuring an even distribution and minimizing air bubbles.
- Bake at 175C (350F) for 50-60 minutes, watching for a slight jiggle in the center indicating perfect doneness.
- After baking, turn off the oven and leave the door slightly ajar, allowing the cheesecake to gradually cool for one hour and prevent cracking.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to develop optimal flavor and texture.
- Before serving, garnish with billowy whipped cream, delicate banana slices, and a sprinkle of crushed vanilla wafers for a visually stunning presentation.
Notes
- Choose ripe, soft bananas for the most intense flavor and natural sweetness in your cheesecake.
- Allow cream cheese to soften at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling.
- Avoid overmixing the batter after adding eggs to prevent a dense, tough cheesecake texture.
- Prevent cracks by using a water bath method during baking, which creates a more gentle, even heat distribution.
- Replace vanilla wafers with gluten-free graham crackers or almond flour for the crust.
- Reduce sugar by using overripe bananas, which naturally add more sweetness to the dessert.
- Make ahead and freeze the cheesecake for up to 2 weeks, wrapped tightly in plastic wrap and aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 418 kcal
- Sugar: 29 g
- Sodium: 230 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 95 mg