Homemade Banana Pudding Cheesecake
There’s something so comforting about banana pudding, isn’t there? It brings me back to warm family gatherings, where smiles were wide and desserts were plentiful! My grandma would whip up her famous banana pudding, and it never lasted long on the table. One day, I thought, why not give this delicious love a creamy cheesecake twist? Enter my Homemade Banana Pudding Cheesecake! It’s like a cousin to the classic dessert, and let me tell you, it delivers on all the sweetness and nostalgia.
This cheesecake is not just a treat; it’s an experience! The layers of creamy cheesecake, velvety custard, and that classic flavor of bananas come together to create a dessert that’s sure to impress. Imagine serving this at your next gathering — folks will be raving about it all night long!
What’s in Homemade Banana Pudding Cheesecake?
- For the crust:
- 1 cup graham cracker crumbs – You can use store-bought or crush your own for that fresh taste.
- 1/4 cup granulated sugar – This adds a little sweetness to balance the nuttiness of the crackers.
- 1/3 cup unsalted butter, melted – Nothing holds those crumbs together like good old butter!
- For the cheesecake layer:
- 16 oz cream cheese, softened – Go for full-fat for the richest flavor, trust me!
- 1 cup granulated sugar – Because what’s cheesecake without a little sweetness?
- 1 tsp vanilla extract – A splash of this makes everything taste heavenly.
- 3 large eggs – They reinforce the cheesecake’s structure.
- 2 ripe bananas, mashed – The star of the show! Make sure they’re ripe for maximum sweetness.
- 1/2 cup sour cream – Adds creaminess and a slight tang that ties everything together.
- For the vanilla custard topping:
- 2 cups whole milk – The cream base for our delightful custard.
- 1/2 cup granulated sugar – Sweetening the custard to balance the flavors.
- 1/4 cup cornstarch – This thickens the custard, making it luscious!
- 1/4 tsp salt – Just a pinch brings out the other flavors.
- 4 large egg yolks – Richness on top of richness!
- 2 tbsp unsalted butter – Because butter makes everything better.
- 2 tsp vanilla extract – Essential for that comforting vanilla flavor.
- For decoration:
- 1 cup vanilla wafers – The crunchy element that adds contrast.
- Sliced bananas (optional) – A beautiful and tasty garnish!
Is Homemade Banana Pudding Cheesecake Good for You?
Now, let’s talk about the heart of this dessert. While it does have layers of deliciousness, moderation is key. The stars here, like cream cheese and sour cream, provide calcium and protein, but they can also be high in fat. But hey, life’s too short not to indulge a little, right?
As for the bananas, they’re packed with potassium and vitamins, making you feel a smidge healthier as you enjoy your slice (or two… I won’t judge!). The vanilla and graham cracker crust provide a comforting and nostalgic flavor that will make any dessert lover’s heart sing. Just be cautious with the sugar intake; sugar can really sneak up on you!
Ingredients List
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1/2 cup sour cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 1 cup vanilla wafers
- Sliced bananas (optional)
How to Make Homemade Banana Pudding Cheesecake?
1. **Preheat the Oven**: First things first—preheat your oven to 325°F (160°C). We want it nice and hot for that perfect bake!
2. **Prepare the Crust**: In a medium mixing bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until it’s all combined. Seriously, spread that into a 9-inch springform pan, pressing it down evenly. Bake for about 10 minutes or until it’s lightly golden. Set it aside to cool while we work on the good stuff.
3. **Make the Cheesecake Layer**: In a large bowl, beat that cream cheese until it’s silky smooth. Add in granulated sugar and vanilla extract. Then, add the eggs one at a time, mixing well after each. Now it’s time for the stars—fold in those mashed bananas and sour cream. Pour this dreamy mixture onto your cooled crust and spread it evenly.
4. **Bake the Cheesecake**: Bake your cheesecake for about 50-60 minutes. You’ll know it’s done when the edges are set, and the center has a slight jiggle to it. Turn off the oven and let it cool inside with the door slightly open for an hour. Resist the urge to peek—this helps prevent cracking! Then, refrigerate for a minimum of 4 hours. Overnight is even better!
5. **Prepare the Vanilla Custard Topping**: In a saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until smooth. In a separate bowl, whisk the egg yolks. Slowly mix a bit of the warm milk mixture into the yolks (this is tempering—fancy, I know!). Pour it back into the saucepan and stir constantly over medium heat until it thickens (5-7 minutes). Remove from heat and stir in butter and vanilla extract. Let this cool completely!
6. **Assemble the Cheesecake**: Once the cheesecake has set, pour that luscious vanilla custard over the top, smoothing it out. Now, let’s get creative! Add vanilla wafers and optional sliced bananas on top for some visual flair.
7. **Final Chill**: Pop it back in the fridge for another 2 hours to let the custard set. You’re almost there!
Sweet Tips & Tricks!
– If you’re feeling adventurous, add a drop of banana extract to the cheesecake layer for a boost of banana flavor!
– This cheesecake pairs beautifully with a dollop of whipped cream or some additional fresh banana slices on top. I’m drooling just thinking about it!
– Remember, chill it well! Cheesecakes always taste better when they’re allowed to set properly, leaving you with a smooth slice every time.
I’m so excited for you to try this recipe! It might just become a beloved family favorite like it did in mine. Don’t forget to snap a photo of your creation and share it with me; I love seeing your interpretations of my favorite recipes! Happy baking!
