Banana Pudding Cheesecake

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Banana Pudding Cheesecake

Remember when I said I didn’t make a lot of cheesecake and I wanted to correct that? Well, I’m working on it, and I’m glad to say this is the best cheesecake I’ve made so far :)

But then again, it tasted just like banana pudding in cheesecake form; and I’m a die-hard banana pudding fan, so the math was easy.

Banana Pudding Cheesecake

I love baking with bananas, but I don’t do it as often as I’d like too, cause we never seem to have ripe bananas in my house. My sister eats green bananas exclusively. She once ate a banana so green, it could have been a plantain. It made my tummy ache just by watching.

So when my boyfriend said he had a few bananas past its prime, I pretty much jumped at them, and quickly thought about this cake.

Banana Pudding Cheesecake

The naked cake (cracked top because I couldn’t be bothered to let it cool in the oven).

This is once again inspired by this beauty. I loved that cake but there were a few points I didn’t love, such as cooking the bananas and letting them cool. I hate waiting, so I used good ol’ raw bananas in my cake. Also I wanted to make it more banana pudding-y, since you never have too much banana pudding. I added cookies in the batter and a layer of cookies and bananas on the top; as well as whipped cream, of course. So in reality what you get is a banana pudding on top of a cheesecake (minus the pudding).

Translation: this cake is so good. If you’re a banana pudding fan, you should go make it right now. If you’re not, why are you even reading this you should anyway ;D

Banana Pudding Cheesecake

Banana Pudding Cheesecake

Recipe by Sabor Pastel
Yield: one 8 inch cake

For the crust:

120 g / 4 oz vanilla wafers
50 g / 2 oz butter, melted

1. Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
2. Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:

2 ripe bananas
500 g / 17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
75 g / 2.5 oz vanilla wafers

1. Preheat the oven to 160ºC/320ºF.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
3. Add in the sugar, beating for another 3 minutes.
4. Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
5. Crumble the cookies with your hands and fold them into the batter.
6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:

1 yellow banana
75 g / 2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

1. Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
2. Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
3. Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

68 thoughts on “Banana Pudding Cheesecake

  1. oh my goodness this looks amazing! I love cheesecake, in any flavor! I am going to have to try this for sure! Rich and creamy and semi healthy with the bananas! Checking this out from All Things Thursday!
    cathy recently posted…Mini CheesecakesMy Profile

    • Thank you! I have that issue with fruit pies, so I make smaller versions sometimes. They’re more convenient and also cuter :)

  2. Oh my, this dessert is calling my name! I love, love banana pudding so I will definitely try this. I’ve just never thought of it incorporated into a cheesecake ~ you’re brilliant!

    Just found your blog and so happy I did. I look forward to getting to know you! Stop by and say hi when you can.

    Pat recently posted…~ Silent Sunday ~My Profile

  3. I’ve seen this wonderful cakes several times these last few days, and I was sure I left you comment.
    It’s not only a beautiful cake but it also sounds super tasty!!
    I’ve never made banana- cheesecake, and I definitely planning to change that :)
    Winnie recently posted…בראוניז עם עוגיותMy Profile

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  7. First of all – beautiful photography – and second of all ….. what a terrific cheesecake. It looks so delicious with the wafers and all of those bananas – yum yum yum!

    Thanks for sharing it on your #simplybebetsy gallery – it is a great addition.
    Sharon and Denise

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    • Thank you! I used some square vanilla cookies we have here, they’re really good and they have a distinct flavor. I called for wafers in the recipe because I know banana pudding is typically made with Nilla wafers in the United States, though I’m not sure why they’re called wafers, they’re clearly cookies to me. But basically any thin vanilla cookie is fine!

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  11. I was wondering what the two types of cheese you use in the cheesecakes? My translator said hard and soft cream cheese. Is it cream cheese and sour cream?

    • Hi Amy! We have two types of cream cheese here, the one I call hard would be Philadelphia. The other one is softer and tangier, very similar to sour cream indeed. So you can use sour cream if you like, or just all regular cream cheese. I’m sure it’ll be delicious either way :)

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