Banana Pudding Cheesecake

Why Make This Recipe

Banana Pudding Cheesecake is a delightful combination of two beloved desserts. It brings together the creaminess of cheesecake and the classic flavors of banana pudding. This irresistible dessert is perfect for gatherings, celebrations, or just a sweet treat at home. If you love bananas and cheesecake, this recipe is sure to impress friends and family.

How to Make Banana Pudding Cheesecake

Ingredients:

• 2 cups crushed Nilla wafers
• 1/2 cup unsalted butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 ripe bananas, sliced
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 4 cups milk
• Whipped cream for topping

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine crushed Nilla wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
3. Bake the crust for 8-10 minutes, then let it cool.
4. In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
5. Layer the sliced bananas on top of the cooled crust.
6. Spread the cream cheese mixture over the bananas.
7. In a separate bowl, mix the instant vanilla pudding with the milk until thickened. Spread the pudding over the cheesecake layer.
8. Chill in the refrigerator for at least 4 hours.
9. Top with whipped cream before serving.

How to Serve Banana Pudding Cheesecake

To serve Banana Pudding Cheesecake, slice it into wedges and place on dessert plates. You can add extra whipped cream or a sprinkle of crushed Nilla wafers on top for a nice presentation. This cheesecake pairs well with a warm cup of coffee or tea for a perfect end to your meal.

How to Store Banana Pudding Cheesecake

You can store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It will stay good for up to 3 days. Avoid freezing, as this may change the texture of the cheesecake.

Tips to Make Banana Pudding Cheesecake

• Make sure your cream cheese is at room temperature for smoother mixing.
• Use ripe bananas for the best flavor.
• Allow the cheesecake to chill for longer if possible; overnight chilling gives better results.
• You can crush the Nilla wafers in a plastic bag for less mess.

Variation

For a chocolate twist, consider adding chocolate chips to the cream cheese mixture or using chocolate pudding instead of vanilla pudding. You can also try a layer of caramel sauce between the banana and cream cheese layers for extra sweetness.

FAQs

1. Can I use fresh bananas?
   Yes, you should use fresh, ripe bananas for the best flavor and texture.

2. How long will this cheesecake last in the fridge?
   The cheesecake will last up to 3 days in the refrigerator if stored properly.

3. Can I make this cheesecake ahead of time?
   Yes, this cheesecake is great for making ahead. Just ensure it chills in the refrigerator for at least 4 hours before serving.

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