Home Desserts Easy Banana Pudding Cheesecake, Yummiiee!

Easy Banana Pudding Cheesecake, Yummiiee!

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Banana Pudding Cheesecake is a combo of my two most favorite classic desserts! Real bananas and vanilla cookies fill the cheesecake, which all sits on a vanilla cookie crust and topped with fluffy whipped cream, more cookies and caramel! A total signature dessert!

Ingredients

Crust:

  • 2 cups crushed vanilla wafer cookies (approximately 60), plus 17 more to rim the pan
  • 5 tablespoons butter, melted
  • ¼ cup granulated sugar
  • 1/8 teaspoon kosher salt

Cheesecake

  • 4 (8- ounce) blocks cream cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla
  • 3 eggs, room temperature
  • 12 coarsely chopped vanilla wafer cookies
  • 1 large, or 2 small bananas thinly sliced

Topping

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 10 vanilla wafer cookies to decorate
  • ¼ cup caramel sauce to drizzle

Instructions

Crust:

1 Preheat oven to 350° F.
2 In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
3 Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
4 Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.

Cheesecake:

1 In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
2 Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour half of the cheesecake over crust and spread evenly.
3 Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
4 Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
5 Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
6 Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
7 Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.

Topping and Assembly

1 When you’re ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
2 Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
3 Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
4 Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
5 Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

More details on cookiesandcups

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