Banana Cream Cheesecake
User Reviews
5
Banana Cream Cheesecake
Description
This Banana Cream Cheesecake recipe begins with a crust made from crushed Nilla wafer cookies mixed with melted butter, pressed into the base of a pan and chilled to set. The filling combines whipped heavy cream and sugar whipped to stiff peaks with a softened cream cheese mixture blended smoothly with dry banana cream pudding mix. Once combined, the filling is spread evenly over the crust and refrigerated for at least eight hours to firm up. The dessert has a smooth, creamy texture with a pleasant banana flavor from the pudding mix, balanced by the crisp cookie crust. Adding sliced bananas or whipped topping as garnish provides additional freshness and visual appeal. The cheesecake can be stored refrigerated for several days or frozen for longer storage, with instructions for thawing provided.
Ingredients
- 1 ounce Nilla wafer cookies 3 cups crushed
- 1/2 cup butter melted, unsalted
- 1 pint heavy whipping cream
- 3/4 cup granulated sugar
- 3 ounce cream cheese softened, boxes
- 2 .4 ounces Banana Cream Pudding mix instant
- whipped topping optional garnish, banana sliced
- banana optional garnish, banana sliced
Instructions
- Crush the Nilla Wafers in a mini processor or place in a large zip lock bag and crush using a rolling pin.
- In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 9x9-inch pan (for thicker bars) or a 9x13 pan, lined with parchment paper. Chill the crust in the refrigerator or freezer while you move on to the next steps.
- In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it's cold), with an electric mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
- In a large mixing bowl, with an electric mixer on medium speed, beat the softened cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
- Spread the cheesecake filling evenly over the chilled crust. Cover with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
- Cut the chilled cheesecake into squares and garnish with whipped topping and banana slices if desired. Serve chilled.
Notes
- Cover the cheesecake with plastic wrap and refrigerate for up to three days to keep it fresh.
- For longer storage, wrap tightly and freeze for up to three months; thaw overnight in the refrigerator.
- Optionally, coat the cheesecake with chocolate ganache and serve it frozen for a different presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 12 | |
| Calories | 251kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 13mg | 1% |
| Potassium | 40mg | 1% |
| Fiber | 0.001g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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