BANANA PUDDING CHEESECAKE
This easy banana pudding cheesecake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
BANANA PUDDING CHEESECAKE
This easy banana pudding cheesecake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Preheat the oven to 320ºF.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
- Add in the sugar, beating for another 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
- Crumble the cookies with your hands and fold them into the batter.
- 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:
- banana
- oz vanilla wafers
- cup whipping cream
- tbsp sugar
- vanilla wafers for garnish
- Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
- Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
- Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.
Tips for the Best BANANA PUDDING CHEESECAKE
- Pre-heat & Prep: Always gather all ingredients before cooking banana pudding cheesecake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
