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.
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.