Banana Pudding Cheesecake: A Fusion Masterpiece

Photo bySoul Food

Are you in search of a delightful dessert that seamlessly melds the velvety decadence of cheesecake with the timeless essence of banana pudding? Look no further than this exquisite Banana Pudding Cheesecake. This fusion masterpiece marries the smoothness of classic cheesecake with the familiar flavors of banana pudding, resulting in a delectable confection harmonized by a crisp cookie crust. Indulge in this luxurious reinterpretation of a beloved favorite.

Ingredients: For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

To begin with the crust preparation, it is recommended to preheat the oven to 350°F (175°C). Subsequently, in a medium-sized bowl, gently blend the vanilla wafer crumbs, granulated sugar, and melted butter until the crumbs are uniformly coated.

Evenly distribute the mixture into the base of a 9-inch springform pan. Proceed to bake for approximately 8-10 minutes. Once baked, carefully remove the pan from the oven and let it cool before proceeding with the recipe.

Prepare the Cheesecake Filling: Start by blending the softened cream cheese and granulated sugar in a sizeable mixing bowl until the mixture is smooth and has a creamy texture. Gradually incorporate the sour cream and flour into the mixture, ensuring they are thoroughly combined.

Carefully incorporate the eggs into the mixture one by one, gently beating at low speed after each addition until the ingredients are just combined. Add the banana pudding mix and vanilla extract to the mixture, stirring until fully incorporated. Gently fold the mashed bananas into the mixture. Once the crust has cooled, pour the cheesecake batter evenly over it in the springform pan.

Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set and the edges are slightly puffed. Following this, turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. Subsequently, take the cheesecake out of the oven and let it chill in the refrigerator for a minimum of 4 hours, or preferably overnight.

Prepare the Whipped Cream Topping:

In a medium-sized bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until the mixture reaches a thick and smooth consistency.

Finish and Serve:

After the cheesecake has been thoroughly chilled and set, carefully take it out of the springform pan. Then, elegantly spread or delicately pipe the whipped cream onto the surface of the cheesecake. For a timeless finishing touch, adorn it with slices of bananas and additional vanilla wafers. Lastly, slice the cheesecake into portions and savor each delightful mouthful.

The Banana Pudding Cheesecake presents a delightful fusion of creamy cheesecake and the familiar taste of banana pudding. This dessert is guaranteed to captivate those who appreciate a traditional treat with a hint of innovation.