Dessertscookiesandcups4.7
Banana Pudding Cheesecake
This is the best banana pudding cheesecake recipe made with fresh bananas, crunchy vanilla cookies, and fluffy whipped cream. Layered with thick, creamy baked cheesecake layers, it's an easy yet show-stopping dessert.
👥 12 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 1h 20m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- knife
- whisk
- spatula
📝 Preparation Steps
1
Make the Crust:
2
Preheat oven to 350° F.
3
In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
large, or 2 small bananas thinly sliced1crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan2 cupsvanilla2 teaspoonsbutter, melted5 tablespoons
4
Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan2 cupsvanilla2 teaspoonscoarsely chopped vanilla wafer cookies12vanilla wafer cookies to decorate10
5
Bake for ⏱️ 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
6
Make the Cheesecake:
7
In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
8
Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan2 cupsvanilla2 teaspoonscoarsely chopped vanilla wafer cookies12vanilla wafer cookies to decorate10eggs, room temperature3
9
Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
vanilla2 teaspoonscoarsely chopped vanilla wafer cookies12
10
Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
11
Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
12
Bake for ⏱️ 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
13
Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for ⏱️ 6 hours or overnight.
14
Topping and Assembly:
15
When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
heavy cream1 cup
16
Add the powdered sugar and mix on medium-high speed for approximately ⏱️ 2 minutes, until cream is thickened and stiff peaks form.
17
Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
18
Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
large, or 2 small bananas thinly sliced1
19
Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.
crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan2 cupsvanilla2 teaspoonscoarsely chopped vanilla wafer cookies12vanilla wafer cookies to decorate10
Nutrition Facts
calories
550 calories
fat Content
26.1 g
serving Size
1 Slice
fiber Content
1.5 g
sugar Content
49.5 g
sodium Content
493.6 mg
protein Content
6.5 g
trans Fat Content
0.2 g
cholesterol Content
123.2 mg
carbohydrate Content
75 g
saturated Fat Content
12.3 g
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