New York Style Banana Pudding Cheesecake

Introduction

New York Style Banana Pudding Cheesecake is a delicious dessert that combines the creamy goodness of cheesecake with the popular flavors of banana pudding. This dessert is perfect for any occasion and is sure to impress your family and friends. With its smooth texture and delightful taste, this cheesecake will become a new favorite in your dessert lineup.

Why Make This Recipe

This recipe is a great choice for anyone who loves banana pudding and cheesecake. It’s an easy way to bring together two classic desserts into one fabulous treat. The combination of flavors from ripe bananas, creamy cheesecake, and a crunchy cookie crust makes this a perfect dessert for gatherings, potlucks, or just to enjoy at home. Plus, it’s a fun way to use ripe bananas!

How to Make New York Style Banana Pudding Cheesecake

Ingredients:

1 1/2 cups crushed Nilla Wafers
1/4 cup melted butter
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium bananas)
3 large eggs
1 cup sour cream
2 tsp vanilla extract
1/4 cup all-purpose flour
1 box (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk
Sliced bananas
Whipped cream or drizzle of condensed milk
Crushed Nilla Wafers and Chessmen cookies

Directions:

Preheat the oven to 350°F (175°C). For the crust, mix the crushed Nilla Wafers with melted butter and press into a 9-inch springform pan. Bake for 10 minutes until golden and let it cool.
For the cheesecake filling, beat the cream cheese and sugar until smooth. Add the mashed bananas, then mix in the eggs, sour cream, vanilla, and flour until creamy. Pour this mixture over the cooled crust.
Bake for 1 hour. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate it for at least 4 hours or overnight.
For the banana pudding layer, whisk the pudding mix with cold milk until thickened and spread it over the cheesecake.
Decorate with sliced bananas, Nilla Wafers, and Chessmen cookies. Drizzle with condensed milk or whipped cream.
Slice, serve, and enjoy!

How to Serve New York Style Banana Pudding Cheesecake

Serve this cheesecake chilled. You can slice it into wedges and serve with extra whipped cream, sliced bananas, or a drizzle of condensed milk for added sweetness. It’s perfect for a special meal or any time you want a sweet treat.

How to Store New York Style Banana Pudding Cheesecake

Store any leftovers in the refrigerator. Cover it well with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within a few days but can be stored for up to a week.

Tips to Make New York Style Banana Pudding Cheesecake

Make sure the cream cheese is softened before mixing; this will help avoid lumps in the filling.
For a more intense banana flavor, use very ripe bananas.
Let the cheesecake cool slowly in the oven to prevent cracks.

Variation

You can add a layer of chocolate ganache on top or mix chocolate chips into the cheesecake filling for an extra twist. This will give a delightful chocolate-banana flavor combination.

FAQs

Q: Can I use regular pudding instead of instant pudding mix?
A: It’s best to use instant pudding mix for this recipe as it sets quickly and works well with the cream cheese layer.

Q: Is there a gluten-free option for this recipe?
A: Yes! You can substitute the Nilla Wafers with gluten-free cookies and ensure the pudding mix is gluten-free.

Q: Can I freeze Banana Pudding Cheesecake?
A: Yes, you can freeze it, but it’s best to keep it without the banana pudding layer. For best results, freeze the cheesecake alone, and then add the pudding layer just before serving.