Banana Pudding Cheesecake
Banana Pudding Cheesecake combines the rich creaminess of cheesecake with the nostalgic flavor of banana pudding, creating a dessert that is sure to please any crowd. This delightful treat is perfect for gatherings, parties, or simply indulging in a sweet craving. In this article, we’ll explore a step-by-step guide to creating this mouthwatering dessert, along with some tips and tricks for perfecting it every time.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Vanilla wafer crumbs | 2 cups |
| Unsalted butter, melted | 6 tablespoons |
| Ripe bananas, mashed | 4 |
| Lemon juice | 1 tablespoon |
| Cream cheese, softened | 3 (8 oz) packages |
| Granulated sugar | 1 1/2 cups |
| All-purpose flour | 1/4 cup |
| Large eggs | 4 |
| Sour cream | 1 cup |
| Vanilla extract | 2 teaspoons |
| Instant banana pudding mix | 1 (3.4 oz box) |
| Whole milk | 2 cups |
| Whipped cream and additional vanilla wafer crumbs for garnish |
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with non-stick cooking spray.
- Prepare Crust: In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
- Prepare Banana Mixture: In another bowl, mix the mashed bananas with lemon juice and set aside.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and flour and mix until well combined. Beat in the eggs, one at a time, then add the sour cream and vanilla extract. Fold in the banana mixture.
- Bake Cheesecake: Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Bake the cheesecake for 1 hour or until the center is almost set.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. In the meantime, prepare the banana pudding mix according to package directions, using the 2 cups of whole milk.
- Assemble and Serve: Spread the pudding mixture on top of the cooled cheesecake and chill the cheesecake in the refrigerator for at least 4 hours or overnight. To serve, garnish the top of the cheesecake with whipped cream and additional vanilla wafer crumbs.
