Description
A delightful New York-Style Banana Pudding Cheesecake that combines the rich flavors of cheesecake with the classic taste of banana pudding.
Ingredients
- Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon (optional)
- Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1¼ cups granulated sugar
- 1 cup sour cream, room temperature
- 2 ripe bananas, mashed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Banana Pudding Layer
- 1 (3.4-ounce) box instant banana cream pudding mix
- 2 cups cold whole milk
- 1 cup whipped topping (or freshly whipped cream)
- 20–24 mini vanilla wafers, whole or lightly crushed
- Vanilla Glaze
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- Topping
- 1 banana, sliced
- 15–20 mini vanilla wafers
- Crushed vanilla wafers
- Whole vanilla wafers (optional)
- Chopped toasted pecans (optional)
- Caramel sauce (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty foil. Mix together graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Press firmly into the bottom of the pan. Bake for 10 minutes. Cool while preparing the filling.
- Make the Cheesecake Filling: Beat the cream cheese until smooth. Add sugar, sour cream, mashed bananas, vanilla, cornstarch, and salt. Mix until creamy. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix. Pour the batter over the cooled crust.
- Bake: Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 70–75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. Remove and cool completely. Refrigerate for at least 6–8 hours, preferably overnight.
- Make the Banana Pudding: Whisk together instant banana pudding mix and cold milk. Let stand for 5 minutes until thickened. Fold in the whipped topping. Spread evenly over the chilled cheesecake. Arrange the mini vanilla wafers over the pudding layer.
- Make the Vanilla Glaze: Heat the heavy cream until just simmering. Pour over the white chocolate chips. Let stand for 2 minutes, then stir until smooth. Mix in the butter. Cool slightly, then pour over the pudding layer.
- Decorate: Top with banana slices, mini vanilla wafers, crushed vanilla wafers, whole vanilla wafers, and chopped pecans (optional). Drizzle with caramel sauce if desired.
- Chill & Serve: Refrigerate for 30 minutes to set the topping before slicing.
Notes
- For best results, refrigerate overnight before serving.
- Use ripe bananas for better flavor.
- Optional toppings can be adjusted based on preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg