Description
Creamy layers of banana pudding delight cheesecake dance between graham cracker crust and silky custard, promising Southern comfort in each heavenly bite. Delightful dessert memories swirl with classic flavors, inviting pure indulgence that satisfies sweet cravings and warms hearts.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 2 ripe bananas, thinly sliced
- 1 packet (3.4 ounces or 96 grams) banana-flavored instant pudding mix
- 1 ¾ cups (420 milliliters) cold milk
- 1 cup (240 milliliters) heavy cream
Crust Ingredients:
- 2 cups crushed vanilla wafers or graham crackers
- ½ cup (113 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
Topping and Flavoring Ingredients:
- 1 cup (240 milliliters) heavy whipping cream
- ½ cup (120 milliliters) sour cream
- ½ cup (100 grams) granulated sugar
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract (optional)
- Vanilla wafers or crushed cookies
- Banana slices
Instructions
- Craft a crumbly foundation by pulverizing wafers and blending with sugar and melted butter until the texture resembles damp sand. Press firmly into a springform pan’s base and bake at 325°F for 10 minutes, then allow to cool completely.
- Create a silky cheesecake base by whipping cream cheese until ultra-smooth, then gradually incorporate eggs, ensuring each integration is seamless. Fold in sour cream, heavy cream, and flavor enhancers like vanilla and banana extract until the mixture becomes luxuriously creamy.
- Protect the cheesecake’s base with aluminum foil and nestle the pan within a larger water bath. This gentle baking technique ensures even cooking and prevents surface cracking. Bake for approximately one hour, watching for a subtle jiggle in the center.
- After initial cooling, transfer the cheesecake to the refrigerator for thorough chilling. This resting period allows the texture to set and flavors to meld harmoniously.
- Prepare the pudding layer by whisking milk and pudding mix until achieving a velvety consistency. Let it thicken for several minutes, then carefully spread over the chilled cheesecake, strategically arranging fresh banana slices across the surface.
- Whip heavy cream with powdered sugar and vanilla until achieving stiff, billowy peaks. Generously top the pudding layer with this cloud-like cream, creating elegant swirls or smooth coverage.
- Enhance the presentation by decorating with crisp vanilla wafers, additional banana slices, or delicately crushed cookies. Slice with a warm knife for pristine servings of this decadent dessert.
Notes
- Prepare a water bath to ensure even baking and prevent cracks in the cheesecake surface.
- Refrigerate the cheesecake for at least 6 hours to allow it to set completely and develop rich flavors.
- Use ripe bananas for the most intense, sweet banana flavor in the pudding layer.
- Crush vanilla wafers finely for a smooth, consistent crust that holds together perfectly.
- Bring cream cheese to room temperature before mixing to create a silky, lump-free filling.
- Chill the cheesecake overnight for the best texture and most developed flavor profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 498
- Sugar: 33 g
- Sodium: 245 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 109 mg