Banana Pudding Cheesecake As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 6 hours 30 minutes Prep Time 30 minutes Cook Time 2 hours Rating 5 out of 5 stars (41) Ingredients 10 slices Roasted Bananas:2 brown speckled bananas, skins on and sliced down the middle length-wise1 tbsp granulated sugarNilla Wafer Crust:2 cups (275g) ground Nilla Wafers (almost an entire box)2 tbsp granulated sugar1/2 cup (110g) unsalted butter, meltedPinch of saltBanana Cheesecake:4 8oz blocks full fat Philadelphia cream cheese, room temp3/4 cup (150g) granulated sugar2 tbsp cornstarch1/3 cup (80g) sour cream, room temp2 tsp vanilla extract3 large eggs, room tempBanana Pudding Topping:2 brown speckled bananas, sliced1/2 of a 3.4 oz package instant vanilla pudding1 cup (240g) cold milk2 cups (480g) heavy whipping cream1 tbsp powdered sugarA handful of crushed Nilla Wafers Calories AmericanDessertsKid-FriendlyBakingDairyEggsIntermediateWinterThanksgivingChristmasFallSweetCreamyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Roasted Bananas: Step 2 Preheat the oven to 400F and line a small baking sheet with foil. Step 3 Lay the sliced bananas on the pan, banana side up. Step 4 Sprinkle the bananas with the sugar and then turn them over so that the skins now face up. Step 5 Bake for 10 minutes, or until the skins are completely black and they’re leaking juices out the sides. Step 6 Let the bananas cool while we make the crust. Step 7 Nilla Wafer Crust: Step 8 Change the oven temp to 350F. Step 9 Once the Nilla Wafers are ground in a food processor, blitz in the sugar, melted butter, and salt. Step 10 Then mix by hand with a spoon to make sure everything is evenly hydrated. Step 11 Grease the entire inside of a 9″ springform pan and line the bottom with parchment paper. Step 12 Dump in the crust and press it into the bottom and up the sides. Step 13 Bake the crust for 10 minutes, then let it cool while we make the cheesecake batter. Step 14 Banana Cheesecake: Step 15 Keep the oven temp at 350F. Position an oven rack at the bottom of the oven and another in the middle. Then place a large roasting pan on the bottom rack and start a medium pot of boiling water on the stove top. We will need these when we place the cheesecake in the oven. Step 16 In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the cream cheese on medium-low speed until smooth (about 30 seconds). Scrape down the bowl. Step 17 Peel back the skins on the roasted bananas and toss the soft bananas into the cream cheese. Mix again on medium-low speed until the bananas are broken up and evenly distributed. Step 18 Add in the sugar and cornstarch and mix on medium-slow speed until smooth. Step 19 Scrape down the bowl and mix in the sour cream and vanilla on low speed. Step 20 Finally, mix in the eggs one at a time on medium-low speed. Step 21 Use a rubber spatula to scrape the bowl and mix the batter by hand just to make sure everything is well combined. The batter may appear a bit lumpy, but that’s ok! Those are bits of roasted banana. Step 22 Pour the batter into the crust and spread it even. Step 23 Carefully pour the boiling water into the roast pan on the bottom rack of the oven. Moving quickly to try to keep as much steam in the oven as possible, place the cheesecake on the middle rack just above the roast pan and shut the oven door. Step 24 Bake for 50 minutes – 1 hour, or until the edges are well puffed, golden, and slightly cracked with a center that has a tight jiggle when the pan is nudged. Step 25 Shut off the oven and crack open the door with the cheesecake still inside. Let it rest inside the oven for 1 hour. Step 26 Then let the cheesecake sit at room temperature for about 30 minutes. Step 27 Banana Pudding Topping: Step 28 In a mixing bowl, whisk together the vanilla pudding mix and milk. Whisk vigorously for about 5 minutes or until thickened into a soft pudding consistency. Step 29 Arrange the banana slices on top of the cheesecake in a single even layer. Step 30 Spread the pudding on top, completely covering the bananas. Step 31 Transfer the cheesecake to the refrigerator to chill for at least 4 hours, but preferably over night. Step 32 When you’re ready to serve, whip the heavy cream and 1 tablespoon of powdered sugar on high speed. Whip to soft peaks. Step 33 Remove the cheesecake from the pan and top with a mound of whipped cream and a handful of crushed Nilla Wafers. Step 34 Now slice and enjoy! Chef’s notes To boost the banana flavor of this cheesecake, bananas are roasted before they’re mixed into the cheesecake batter.Roasting bananas helps bring out even more flavor and when they’re softened, they easily blend into the batter.Although it’s not traditional to banana pudding, a drizzle of butterscotch sauce could really take this over the top in the best way.
