Banana Pudding Cheesecake
User Reviews
4.6
Banana Pudding Cheesecake
Description
This Banana Pudding Cheesecake recipe begins with a crust formed by crushed Nilla wafer cookies combined with melted butter, pressed into a springform pan, and baked briefly. The cheesecake filling is a mix of cream cheese, granulated sugar, flour, eggs, vanilla extract, mashed bananas, sour cream, and salt. The batter is mixed until smooth and baked in a water bath to ensure even cooking and a creamy texture without cracks.
The result is a cheesecake with a smooth, creamy consistency featuring the gentle sweetness and flavor of ripe bananas throughout. The Nilla wafer crust provides a slightly softer and different texture compared to a graham cracker crust, adding a unique element to the dessert.
This cheesecake is ideal for banana lovers seeking a dessert that integrates classic pudding flavors with cheesecake richness. It can be decorated or served with additional banana slices or whipped cream.
For those who prefer a different crust, graham crackers can be substituted without changing the cheesecake filling. Additionally, for a smoother banana texture, pureeing bananas instead of mashing them is an option.
Ingredients
For the Crust
- 8 ounces Nilla wafer cookies crushed into crumbs (about 2 cups of crumbs)
- 6 tablespoons butter melted, unsalted
For the Cheesecake
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 egg room temperature, large
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup banana about 2 ½ medium bananas, mashed ripe
- ⅔ cup sour cream
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Tightly wrap a 9-inch springform pan in heavy duty foil. This step helps to prevent leaks when using a water bath. However, my favorite way to prevent leaks is to place a 9-inch springform pan into a 10-inch round cake pan. Both pans can now go into your large roasting pan. Pour the boiling water into the roasting pan, outside of the 10-inch cake pan. You will get all of the benefits of baking with a water bath without the risk of leaks.
- Lightly spray the springform pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together crushed Nilla Wafer cookies and melted butter until thoroughly combined. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake the crust in a preheated oven for 8 minutes. Remove the pan from the oven and allow it to cool while you prepare the cheesecake filling.
- In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese on medium speed for about 1 minute. Add sugar and flour and mix until smooth and well combined, about 1 minute.
- Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
- Add in vanilla, mashed bananas, sour cream and salt and mix until fully incorporated and smooth, about 1 minute. Pour batter into the prepared crust.
- Place the 9-inch springform pan into a 10-inch cake pan and place both pans into a large roasting pan. Pour boiling water into the roasting pan until it is halfway up the side of the cake pan.
- Bake for 65-70 minutes, the edges will appear to be set, but the center will still have a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, top with whipped cream, crushed Nilla Wafers and freshly sliced bananas. A drizzle of salted caramel sauce would be delicious as well.
Notes
- The Nilla wafer crust yields a softer texture than traditional graham cracker crusts and pairs well with the banana flavor.
- You can substitute graham cracker crust if preferred; the cheesecake filling remains delicious.
- For a smoother banana consistency without visible pieces, puree the bananas before adding to the batter.
User Reviews
Overall Rating
4.6
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