Banana Pudding Cheesecake
This Banana Pudding Cheesecake is so delicious and banana-y, it will rock your world! Not only does it have real bananas in it, it also has banana pudding. Double banana for the real banana lovers out there, like myself.
This cheesecake was a true labor of love. We are massive banana fans, and banana cheesecake is one of our faves. We always get it at The Cheesecake Factory. So naturally, I had to make my own at some point. I started with my favorite pumpkin cheesecake and altered from there.
I absolutely love that pumpkin cheesecake. It is so thick and creamy and doesn’t need a waterbath – what?! Seriously, the jam. I figured it was the perfect starting point.
I messed around with a few things, including but not limited to the water bath. I tried to stick with not using a water bath, but sadly in most cases they are necessary. They really do help the cheesecake bake nice and evenly.
And in this particular case, without it, the cheesecake is a tad drier and browner on the edges and ends up with a bit of a sinking crater in the middle. It still tastes pretty good, but it’s not as pretty.
So after baking four cheesecakes, I finally had one that was ready to be shared! I hope you like it!
And now I’m a cheesecake expert…well kind of.
This banana cheesecake is really quite easy to put together. The main things you want to be sure to do are use ingredients that are room temperature, beat the batter on low (high will put too much air into the batter) and use a waterbath. Stick with those things, and you’ll have one beautiful and tasty cheesecake!
To start, you’ll mix together the cream cheese, sugar, flour and pudding mix. Like I said – this has a full 3.4 ounce box of dry banana pudding mix in it. YUM! Take about the perfect banana pudding flavor! This mixture ends up kind of sticky, because of the pudding, but don’t worry. In the words of Juan Pablo (you know, The Bachelor?) – “It’s ok.”
And speaking of The Bachelor – did you see that the new Bachelorette is Andi from Atlanta?! I’m totally gonna have to try and see them when they film here! The hubs loves her and her crime-fighting self. He will totally be watching her season with me! But back to the cheesecake…
Add the eggs to the batter, one at a time. Then add the mashed banana and vanilla extract. The batter will be a bit lumpy from the banana.
Pour that into your graham cracker crust and bake it right up!
It’s important to cool the cheesecake slowly. The directions include a could steps for cooling. Make sure to follow them. The cheesecake will continue to bake even as it cools, but we don’t want to over-bake it. Don’t worry, just follow the directions and you’ll be good.
Once it’s chilled, you can decorate it with some freshly sliced bananas, vanilla wafers, and whipped cream if you want. It’s so pretty and reminiscent of banana pudding. 🙂
This will totally be your new go-to recipe for banana cheesecake! The banana flavor is spot on!
Banana Pudding Cheesecake
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 1/4 cup vanilla wafer crumbs
- 5 tbsp butter, melted
- 5 tbsp sugar
- 24 ounces packages of cream cheese, softened (three 8 ounce packages)
- 1 cup sugar
- 3 tbsp flour
- 3.4 oz package dry banana cream pudding mix
- 3 eggs, room temperature
- 1 cup mashed ripe bananas (2–3 bananas)
- 1/2 tsp vanilla extract
TOPPING, IF DESIRED
- Additional 1–2 bananas, sliced
- vanilla wafers
- whipped cream
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