Banana Pudding Cheesecake: A Decadent Twist on a Classic Dessert

Directions for Banana Pudding Cheesecake

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine vanilla wafer crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the mashed bananas and vanilla extract until well combined.
   • Fold in the sour cream until smooth.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly browned.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
   • Remove from the oven and refrigerate for at least 4 hours, or overnight.
4. Prepare the Banana Pudding Layer:
   • In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened.
   • Spread the pudding evenly over the chilled cheesecake.
5. Add the Whipped Topping:
   • Gently spread the whipped topping over the banana pudding layer.
   • Garnish with sliced bananas and additional vanilla wafers just before serving.

Tips and Variations

• Shortcut: If you’re short on time, you can use a pre-made graham cracker crust instead of making your own vanilla wafer crust.
• Flavor Twist: For a chocolatey variation, add a layer of chocolate ganache between the cheesecake and banana pudding layers.
• Texture Boost: Incorporate chopped nuts, such as pecans or walnuts, into the crust for added crunch and flavor.
• Serving Suggestion: Drizzle caramel sauce over each slice before serving for an extra touch of sweetness.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• Whisk

Storing Leftovers

To store any leftover Banana Pudding Cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw in the refrigerator before serving.