Why Make This Recipe
Banana Pudding Cheesecake is the perfect dessert for those who love the classic flavors of banana pudding but want to enjoy it in a new and exciting way. This recipe combines the creaminess of cheesecake with the comforting taste of banana pudding, creating a delightful treat that is sure to impress family and friends. It’s a great choice for gatherings, celebrations, or just a sweet indulgence at home.
How to Make Banana Pudding Cheesecake
Ingredients
- 1 package Nilla Wafers
- 1/2 cup unsalted butter, melted
- 1 package instant banana pudding mix
- 2 cups milk
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- Bananas, sliced (for topping)
Directions
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the Nilla Wafers into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan.
- In a bowl, combine instant banana pudding mix and milk, whisk until smooth.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Fold in the banana pudding mixture, then gently fold in the whipped cream.
- Pour the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with sliced bananas before serving.
How to Serve Banana Pudding Cheesecake
Serve Banana Pudding Cheesecake chilled for the best flavor and texture. You can slice it into wedges and place it on dessert plates. A dollop of whipped cream or more sliced bananas on top makes it even more inviting.
How to Store Banana Pudding Cheesecake
Store any leftover Banana Pudding Cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. Avoid freezing, as it may change the texture of the cheesecake.
Tips to Make Banana Pudding Cheesecake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- For an extra banana flavor, use ripe bananas in the filling or as a topping.
- If you like a crunchier crust, you can bake it for 10 minutes before adding the filling.
Variation
You can add chocolate chips to the filling or on top for a chocolate-banana twist. Swapping out the Nilla Wafers for another type of cookie can also create different flavor profiles.
FAQs
Can I use fresh bananas in the filling?
While fresh bananas can add great flavor, they may turn brown. It’s better to use them as a topping right before serving.
Can I use a different type of pudding mix?
Yes! You can experiment with different flavors like caramel or vanilla, but the banana flavor is the star of this recipe.
What if I don’t have a springform pan?
You can use a regular pie dish or any other baking dish, but it may be harder to remove individual slices. Just make sure to grease the dish well.
Banana Pudding Cheesecake
Ingredients
Crust
- 1 package Nilla Wafers
- 1/2 cup unsalted butter, melted
Filling
- 1 package instant banana pudding mix
- 2 cups milk
- 8 ounces cream cheese, softened Make sure it’s at room temperature for easier mixing.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Topping
- Bananas, sliced For topping before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the Nilla Wafers into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan.
- In a bowl, combine instant banana pudding mix and milk, whisk until smooth.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Fold in the banana pudding mixture, then gently fold in the whipped cream.
- Pour the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with sliced bananas before serving.