Are you craving a dessert that's both incredibly delicious and surprisingly simple to make? Then look no further! This Banana Pudding Cheesecake recipe, inspired by a viral Facebook post, is about to become your new go-to for satisfying sweet cravings. It combines the creamy richness of cheesecake with the comforting sweetness of banana pudding – the ultimate flavor fusion! This recipe is perfect for both beginner bakers and seasoned dessert enthusiasts seeking a quick and easy recipe for a stunning dessert. Get ready to impress your friends and family with this homemade masterpiece.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1 (21 ounce) can banana pudding, drained
For the Topping:
- 1 cup heavy cream, whipped
- Nilla Wafers, for garnish (optional)
- Banana slices, for garnish (optional)
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the Filling:
- In a large bowl, beat cream cheese and sugar together until smooth and creamy.
- Beat in the vanilla extract.
- Add eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.
- Gently fold in the drained banana pudding and heavy cream. Do not overmix.
Assemble and Bake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Add the Topping and Serve:
- Once chilled, carefully remove the sides of the springform pan.
- Top with whipped cream and garnish with Nilla Wafers and banana slices, if desired.
- Slice and serve this delicious banana pudding cheesecake!
Cooking Tips for the Best Results:
- Soften the cream cheese: Ensure your cream cheese is properly softened for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can lead to cracks in the cheesecake. Gently fold in the ingredients.
- Water bath: The water bath helps prevent cracking and ensures even baking.
- Cool gradually: Cooling the cheesecake slowly helps prevent it from cracking.
Variations:
- Chocolate Banana Pudding Cheesecake: Add ½ cup of melted semi-sweet chocolate chips to the filling.
- Peanut Butter Banana Pudding Cheesecake: Stir in ½ cup of peanut butter into the filling.
- Spiced Banana Pudding Cheesecake: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the filling for a warm, autumnal twist.
Nutritional Information (Approximate per serving):
Calories: Approximately 400-450 Fat: 25-30g Saturated Fat: 15-20g Sugar: 40-50g Protein: 6-8g
This delicious banana pudding cheesecake is sure to be a hit at any gathering or a perfect treat for a quiet night in. Enjoy this easy recipe and the compliments that will surely follow!