A Sweet Treat for Every Occasion

Banana pudding cheesecake combines two beloved desserts into one lush treat. This recipe layers a creamy cheesecake filling with a decadent chocolate layer and a crunchy crust, all topped with fresh bananas and nuts. It’s perfect for gatherings, celebrations, or simply as a delightful dessert to enjoy after dinner.

What Makes This Dish Special

This banana pudding cheesecake is not just a dessert; it’s a game-changer! The smooth cream cheese filling, combined with the sweet taste of ripe bananas, creates a unique flavor profile. The chocolate layer adds an extra touch of indulgence, while the crunchy nut topping provides a satisfying contrast. Every bite is a delicious explosion of flavors and textures that will impress your family and friends.

Easy Steps to Create Banana Pudding Cheesecake

Ingredients

• 1.5 cups crushed graham crackers or petit beurre biscuits
• 1/3 cup melted butter
• 1/4 cup brown sugar
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 450 g cream cheese (at room temperature, softened)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream (or 1 cup strained yogurt + 1 tablespoon cream)
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1/2 cup chopped walnuts or pecans
• 1 banana (thinly sliced)
• Remaining walnuts/pecans
• 1 tablespoon honey (optional)

Directions

1. Start by preparing the crust. Mix the crushed biscuits, melted butter, and brown sugar together until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan and set it aside.
2. Next, make the chocolate layer. Heat the heavy cream until it’s hot but not boiling, then pour it over the chocolate chips. Stir until it becomes smooth. Spread this mixture over the crust and refrigerate it to set.
3. To prepare the cheesecake filling, beat the cream cheese and granulated sugar together until smooth. Add in the vanilla extract, sour cream, mashed bananas, and half of the chopped nuts, and mix until everything is combined.
4. Pour the cheesecake filling over the chocolate layer in the springform pan. Spread it out evenly, cover it, and place it in the refrigerator for at least 6 hours (or overnight if you want the best results).
5. For the topping, arrange the sliced bananas on top, sprinkle with the remaining nuts, and drizzle with honey if you like. Unclamp the springform pan, slice the cheesecake, and serve it cold.

Enjoying Your Banana Pudding Cheesecake

Serve this cheesecake chilled for the best experience. It’s delightful on its own or can be complemented with a dollop of whipped cream or a scoop of vanilla ice cream for added sweetness.

Storing Leftover Cheesecake

If you have leftovers (which is a big if!), store them in an airtight container in the refrigerator. The cheesecake will stay fresh for about 3 to 4 days. Just remember to cover the banana slices with some lemon juice if you want to prevent them from browning.

Tips for Making the Perfect Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing and a smoother filling.
• Try adding a teaspoon of cinnamon to the crust for a warm, spiced flavor.
• Let the cheesecake chill overnight for the best texture and taste.
• Keep an eye on the banana slices; add them just before serving to keep them looking fresh.

Variations to Consider

Feel free to swap the walnuts or pecans for your favorite nuts. You could also add a layer of caramel sauce on top before serving for an extra treat!

Nutritional Information

While it can vary based on portion sizes and specific brands used, a typical slice of banana pudding cheesecake (1/12 of the recipe) contains approximately:

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Sugar: 20g
• Protein: 6g

Family-Friendly Serving Ideas

This cheesecake makes a wonderful centerpiece for any family gathering, from birthdays to holiday celebrations. Pair it with fresh fruit or a light salad to balance the rich flavors.

Delicious Pairing Suggestions

Consider serving this dessert with a hot cup of coffee or a refreshing iced tea. It also goes wonderfully with a scoop of vanilla or caramel ice cream for those who enjoy a sweet contrast.

Common Questions and Answers

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better the next day after it has had time to chill and set.

How do I prevent the bananas from browning?

You can toss the banana slices in a little lemon juice before adding them to the top of the cheesecake. This will help keep them fresh and looking great.

Can I freeze banana pudding cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Just make sure it’s well-wrapped to keep it fresh. Thaw it in the fridge overnight before serving.

Enjoy your delicious banana pudding cheesecake! It’s sure to become a favorite in your home.

Banana Pudding Cheesecake

A delicious blend of creamy cheesecake filling and rich chocolate layered with ripe bananas and a crunchy nut topping, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs

Course Dessert, Sweet Treat

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

Crust Ingredients

• 1.5 cups crushed graham crackers or petit beurre biscuits
• 1/3 cup melted butter
• 1/4 cup brown sugar

Chocolate Layer Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream heated until hot but not boiling

Cheesecake Filling Ingredients

• 450 g cream cheese (at room temperature, softened)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream (or 1 cup strained yogurt + 1 tablespoon cream)
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1/2 cup chopped walnuts or pecans reserve half for topping

Topping Ingredients

• 1 banana thinly sliced
• 1 tablespoon honey (optional)

Instructions

 

Prepare the Crust

• Mix the crushed biscuits, melted butter, and brown sugar together until it looks like wet sand.
• Press this mixture into the bottom of a 9-inch springform pan and set it aside.

Make the Chocolate Layer

• Heat the heavy cream until it's hot but not boiling, then pour it over the chocolate chips.
• Stir until the mixture becomes smooth and spread it over the crust.
• Refrigerate the chocolate layer to set.

Prepare the Cheesecake Filling

• Beat the cream cheese and granulated sugar together until smooth.
• Add in the vanilla extract, sour cream, mashed bananas, and half of the chopped nuts, and mix until combined.

Assemble the Cheesecake

• Pour the cheesecake filling over the chocolate layer in the springform pan and spread it out evenly.
• Cover it and refrigerate for at least 6 hours, or overnight for best results.

Finish and Serve

• Arrange the sliced bananas on top, sprinkle with the remaining nuts, and drizzle with honey if desired.
• Unclamp the springform pan, slice the cheesecake, and serve it cold.

Notes

For optimal taste, serve this cheesecake chilled. It's delightful on its own or can be complemented with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, and use lemon juice on banana slices to prevent browning.

Keyword Banana Cheesecake, Banana Pudding, Chocolate Layer Cake, Dessert Recipe, Party Dessert