why make this recipe
This Banana Pudding Cheesecake is rich, creamy, and full of banana flavor. It tastes like a mix of classic banana pudding and smooth cheesecake. It makes a great dessert for family meals, parties, or when you want a sweet treat.
introduction
This cake uses Nilla Wafers for the crust and a banana pudding cheesecake filling. It is easy to follow and works for many guests. If you like creamy banana desserts, you may also enjoy this strawberry banana pudding dream that mixes fruit and cream.
how to make Banana Pudding Cheesecake
Make the crust, mix the filling, bake, then chill. Use ripe bananas for the best taste. Read the ingredients and follow the directions step by step.
Ingredients :
- Nilla Wafers
- Butter
- Cream cheese
- Instant banana pudding mix
- Milk
- Sour cream
- Bananas
- Whipped cream
- Optional: additional Nilla Wafers for topping
Directions :
- Preheat the oven to 325°F (163°C).
- Crush the Nilla Wafers and mix with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add the instant banana pudding mix and milk, mixing until well combined.
- Fold in sour cream and sliced bananas.
- Pour the mixture over the crust and smooth the top.
- Bake for about 50 minutes or until set.
- Let cool then refrigerate for at least 4 hours.
- Before serving, top with whipped cream and additional Nilla Wafers if desired.
how to serve Banana Pudding Cheesecake
Slice the cheesecake and serve chilled. Add a dollop of whipped cream and fresh banana slices on top. Serve with light snacks like banana oatmeal bars for a complete dessert table.
how to store Banana Pudding Cheesecake
Cover the cake and keep it in the fridge. It stays good for 3 to 4 days. For longer storage, freeze slices in a sealed container for up to 1 month. Thaw in the fridge before serving.
tips to make Banana Pudding Cheesecake
- Use room temperature cream cheese for a smooth filling.
- Do not overmix after you add the pudding mix to keep the texture light.
- Choose ripe but firm bananas so they hold shape.
- Chill well before slicing to get clean slices.
- If the top browns too much while baking, cover lightly with foil.
variation (if any)
- Add vanilla extract for extra flavor.
- Mix in chopped bananas into the crust for a banana twist.
- Use crushed graham crackers instead of Nilla Wafers for a different crust flavor.
FAQs
Q: Can I use homemade banana pudding instead of instant mix?
A: Yes. Make a thicker pudding and cool it before adding to the cream cheese.
Q: Can I make this ahead of time?
A: Yes. Make it a day ahead and keep it in the fridge. The flavor improves after a few hours.
Q: Can I use a different cookie for the crust?
A: Yes. Graham crackers or vanilla cookies work well. Adjust the butter if needed to get a firm crust.
Q: How do I prevent cracks on the top?
A: Do not overbake. Turn off the oven and let the cake cool inside with the door open a little to reduce sudden temperature change.
Banana Pudding Cheesecake
Ingredients
Crust Ingredients
- 2 cups Nilla Wafers, crushed For the crust base.
- 1/2 cup Butter, melted To combine with the crushed wafers.
Cheesecake Filling Ingredients
- 16 oz Cream cheese, softened Use room temperature for smooth mixing.
- 1 pkg Instant banana pudding mix For flavor and texture.
- 1 cup Milk Added to the pudding mix.
- 1 cup Sour cream To enrich the filling.
- 2 large Bananas, sliced For mixing in and topping.
- 1 cup Whipped cream For topping before serving.
- optional to taste Additional Nilla Wafers for topping Optional for decoration.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Crush the Nilla Wafers and mix with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add the instant banana pudding mix and milk, mixing until well combined.
- Fold in sour cream and sliced bananas.
- Pour the mixture over the crust and smooth the top.
Baking
- Bake for about 50 minutes or until set.
- Let cool then refrigerate for at least 4 hours.
Serving
- Before serving, top with whipped cream and additional Nilla Wafers if desired.