Description: Indulge in the heavenly fusion of classic New York cheesecake and comforting banana pudding. This recipe features a buttery Nilla Wafer crust, a creamy banana-infused cheesecake filling, and a delightful whipped cream topping adorned with fresh banana slices and Nilla Wafers. Perfect for any occasion, this dessert will surely become a family favorite.
Ingredients:
For the Crust:
- 2 cups Nilla Wafer crumbs (about 60 wafers)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (4 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 large bananas)
- ½ cup sour cream
- 1 (3.4 oz) package instant banana cream pudding mix
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Sliced bananas and additional Nilla Wafers for garnish
Preparation:
Step 1: Prepare the Crust Preheat your oven to 325°F (163°C). In a medium bowl, combine the Nilla Wafer crumbs and granulated sugar. Ensure the crumbs are finely ground for a smooth crust. You can use a food processor for this, or place the wafers in a Ziploc bag and crush them with a rolling pin.
Step 2: Combine the Crust Ingredients Stir in the melted butter until the mixture resembles wet sand. Make sure the butter is evenly distributed, ensuring the crust holds together well. A fork works best for this process.
Step 3: Press the Crust into the Pan Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even and compact crust. This step is essential for preventing the cheesecake filling from seeping through.
Step 4: Bake the Crust Bake the crust for 10 minutes. This pre-baking step helps solidify the crust, giving it a delightful crispness and preventing it from becoming soggy when the cheesecake filling is added. Remove from the oven and allow to cool while keeping the oven on at 325°F (163°C).
Step 5: Prepare the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step is crucial for achieving a lump-free cheesecake. Ensure the cream cheese is thoroughly softened by leaving it at room temperature for at least an hour.
Step 6: Add Sugar to the Cream Cheese Add the granulated sugar and mix until well combined. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 7: Incorporate the Banana Mixture Mix in the mashed ripe bananas, sour cream, instant banana pudding mix, and vanilla extract until fully incorporated. Ensure the bananas are ripe for the best flavor and sweetness. The banana pudding mix not only adds flavor but also helps to stabilize the cheesecake.
Step 8: Add the Eggs Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing the batter after adding the eggs, as this can incorporate too much air, leading to cracks in the cheesecake.
Step 9: Bake the Cheesecake Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles.
Step 10: Prepare the Water Bath Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. The water bath ensures the cheesecake bakes evenly and prevents it from cracking.
Step 11: Bake the Cheesecake in the Water Bath Bake at 325°F (163°C) for 70–80 minutes, or until the center is set but still slightly jiggly. Monitor the cheesecake closely during the last 15 minutes of baking.
Step 12: Cool the Cheesecake Gradually Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent the cheesecake from collapsing or cracking.
Step 13: Refrigerate the Cheesecake Remove from the oven and water bath. Refrigerate for at least 4 hours or overnight. Chilling the cheesecake allows it to set completely, making it easier to slice and serve.
Step 14: Prepare the Topping In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter.
Step 15: Assemble the Cheesecake Spread the whipped cream over the chilled cheesecake. Garnish with sliced bananas and additional Nilla Wafers just before serving. The bananas should be freshly sliced to prevent browning.
Why You Will Love This Recipe:
This New York Style Banana Pudding Cheesecake is a delightful twist on a classic dessert, combining the rich and creamy texture of a traditional cheesecake with the comforting flavors of banana pudding. The buttery Nilla Wafer crust provides a perfect base for the smooth and tangy cream cheese filling, which is infused with the natural sweetness of ripe bananas and the subtle flavor of banana cream pudding. The whipped cream topping adds a light and airy contrast, while the fresh banana slices and Nilla Wafers provide a visually appealing and delicious garnish.
What sets this recipe apart is the water bath baking method, which ensures a perfectly even bake and prevents the cheesecake from cracking. The gradual cooling process further enhances the texture, resulting in a cheesecake that is incredibly smooth, creamy, and decadent. This dessert is perfect for special occasions, holidays, or simply as a treat for yourself and your loved ones. It’s easy to make, impressive to present, and utterly irresistible to eat.
Serving Suggestions:
- Serve chilled, straight from the refrigerator.
- Garnish with extra Nilla Wafers and banana slices for a more appealing presentation.
- Drizzle with caramel sauce or chocolate syrup for added decadence.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a cup of coffee or tea for a perfect dessert experience.
- Cut into slices and arrange on a platter for parties or gatherings.
- Dust with a light coating of cocoa powder or cinnamon for an extra touch of flavor.
- Serve with fresh berries, such as strawberries or blueberries, for a burst of freshness.
Tips:
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter, as this can cause the cheesecake to crack.
- Use a water bath to ensure even baking and prevent cracking.
- Cool the cheesecake gradually to prevent collapsing.
- Chill the cheesecake thoroughly before serving for the best texture.
- Use ripe bananas for the best flavor.
- Crush the Nilla Wafers finely for a smooth crust.
- Adjust the sweetness to your liking by adding more or less sugar.
- For a richer flavor, use high-quality cream cheese.
- If you don’t have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
- Make sure your eggs are at room temperature. Place them in a bowl of warm water for 10 minutes before using if you forgot to take them out ahead of time.
- To prevent the bananas from browning, brush them with a little lemon juice before adding them to the cheesecake filling or using them as garnish.
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: Approximately 6 hours 50 minutes (including chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: Approximately 450 kcal per serving
- Protein: Approximately 8g per serving
- Sodium: Approximately 250mg per serving
Conclusion
This New York Style Banana Pudding Cheesecake is more than just a dessert; it’s an experience. The layers of flavor and texture create a symphony of sensations that will delight your taste buds. From the buttery, crunchy crust to the smooth, creamy filling and the light, airy topping, every bite is a moment of pure indulgence. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cheesecake is sure to impress. So gather your ingredients, follow the steps, and prepare to create a dessert that will be remembered long after the last slice is gone.
Questions and Answers:
- Can I make this cheesecake ahead of time? Yes, you can make this cheesecake up to 2 days in advance. Just keep it refrigerated and add the banana slices and Nilla Wafers just before serving to prevent them from becoming soggy.
- Can I use a different type of cookie for the crust? While Nilla Wafers provide a classic banana pudding flavor, you can experiment with other cookies such as graham crackers or shortbread cookies. Adjust the amount of sugar accordingly based on the sweetness of the cookie.
- What can I do if I don’t have a springform pan? If you don’t have a springform pan, you can use a regular cake pan. Line the bottom with parchment paper and extend it up the sides to create a sling for easy removal. However, the presentation may not be as clean as with a springform pan.
- How do I prevent my bananas from browning? To prevent bananas from browning, brush them with a little lemon juice or lime juice before adding them to the cheesecake filling or using them as garnish. This will help to keep them looking fresh and appealing.
- Can I freeze this cheesecake? Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Be aware that the texture of the topping may change slightly after freezing.
