New York Style Banana Pudding Cheesecake
A delightful blend of classic cheesecake and rich banana pudding, featuring seven delicious layers for an unforgettable dessert experience.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Can substitute with Oreos or digestive biscuits.
- 0.5 cups unsalted butter, melted Coconut oil can be used for a dairy-free option.
For the cheesecake filling
- 2 cups cream cheese, softened Neufchâtel cheese is a lighter alternative.
- 1 cups sugar Can substitute with honey or maple syrup.
- 1 teaspoon vanilla extract
- 3 large eggs For vegan, replace with flax eggs.
- 2 ripe bananas, mashed Ensure bananas are ripe for flavor.
- 1 cup banana pudding mix Consider using a homemade version for an organic touch.
- 2 cups whipped topping
For topping
- 1 cup sliced bananas For topping the cheesecake.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a springform pan.
- In a large mixing bowl, beat softened cream cheese and sugar with a handheld mixer on medium speed until smooth and creamy.
- Add vanilla extract and eggs one at a time, mixing well after each addition.
- Fold in the mashed bananas and banana pudding mix gently until well combined.
- Pour the cream cheese mixture over the prepared crust and smooth the top.
Baking
- Bake in the preheated oven for 45-50 minutes, until the cheesecake has set and the center may still jiggle.
- Allow the cheesecake to cool on a wire rack for at least an hour, then refrigerate for at least 4 hours or overnight.
Serving
- Spread whipped topping over the chilled cheesecake and add sliced bananas on top.
- Slice, serve, and enjoy your delicious creation!
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing to prevent cracks. This cheesecake tastes better after chilling overnight.