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If you’re craving a dessert that marries the creamy luxury of cheesecake with the comforting nostalgia of banana pudding, look no further. This Homemade Banana Pudding Cheesecake is a triumph of textures and flavors—silky cream cheese filling, caramelized banana sweetness, and a buttery vanilla wafer crust, all crowned with a fluffy banana pudding topping. Whether you’re hosting a holiday feast, impressing at a potluck, or simply treating yourself, this recipe delivers. Let’s create magic!

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Why This Recipe Will Become Your New Favorite

Double the Delight: Combines two iconic desserts into one unforgettable treat.
Versatile & Adaptable: Gluten-free? Vegan? We’ve got substitutions covered.
Make-Ahead Marvel: Prepare it a day ahead for stress-free entertaining.
Beginner-Approved: No water baths or complex techniques—just straightforward, delicious baking.

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Ingredients for Banana Pudding Cheesecake Perfection

(Serves 12–16)

For the Crust

• 2 cups vanilla wafer cookies (or graham crackers/shortbread for variation)
• 6 tbsp unsalted butter (melted, or browned for a nutty twist)
• 2 tbsp granulated sugar

For the Cheesecake Filling

• 24 oz cream cheese (room temperature, softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup mashed ripe bananas (about 3 medium bananas, measured after mashing)
• 1 tsp vanilla extract
• ½ tsp banana extract (optional, for intensified flavor)
• ½ cup sour cream (or Greek yogurt for tang)
• ¼ cup all-purpose flour (or gluten-free 1:1 blend)

For the Banana Pudding Topping

• 1 box (3.4 oz) instant banana pudding mix
• 1 ½ cups cold whole milk (or almond milk for dairy-free)
• 1 ½ cups stabilized whipped cream (see pro tip below)
• Sliced bananas (tossed in lemon juice to prevent browning)
• Vanilla wafers, caramel drizzle, toasted pecans (for garnish)

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Step-by-Step Instructions with Pro Tips

1. Craft the Crust

• Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
• Crush cookies: Pulse vanilla wafers in a food processor until fine. Mix with melted butter and sugar until it resembles wet sand.
• Press & pre-bake: Firmly press the mixture into the pan’s base and up the sides. Bake for 10 minutes until golden. Cool completely.

Pro Tip: Brown the butter for a richer, nutty crust! Melt butter in a saucepan over medium heat until it foams and turns amber. Strain and cool slightly before mixing.

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2. Whip the Cheesecake Filling

• Beat cream cheese & sugar: In a stand mixer, blend softened cream cheese and sugar for 3–4 minutes until smooth and lump-free.
• Add eggs: Incorporate eggs one at a time, mixing just until combined. Overmixing incorporates too much air, leading to cracks!
• Fold in flavor: Stir in mashed bananas, vanilla extract, banana extract (if using), sour cream, and flour. Mix until just smooth.
• Pour & prep: Pour filling over the cooled crust. Tap the pan gently to release air bubbles.

Pro Tip: Use overripe bananas with brown spots—they’re sweeter and pack more flavor!

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3. Bake with Care

• Bake: Place the springform pan on a baking sheet (to catch drips) and bake for 45–55 minutes. The edges should be set, but the center will jiggle slightly when shaken.
• Cool slowly: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks!
• Chill: Refrigerate for at least 4 hours, preferably overnight, to set fully.

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4. Layer the Banana Pudding Topping

• Make pudding: Whisk pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes.
• Stabilize whipped cream: Fold 1 cup of whipped cream into the pudding. For extra stability, mix ¼ cup mascarpone or 1 tsp gelatin into the cream before whipping.
• Assemble: Spread the pudding mixture over the chilled cheesecake. Garnish with banana slices (brushed with lemon juice), crushed vanilla wafers, and a caramel drizzle.

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Nutritional Facts (Per Serving, 12 Slices)

• Calories: 485
• Fat: 29g (Saturated: 16g)
• Carbs: 49g (Fiber: 1g, Sugar: 35g)
• Protein: 7g
• Allergens: Dairy, gluten, eggs.

Substitute gluten-free cookies, dairy-free cream cheese, and flax eggs for dietary needs.

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Expert Tips for Flawless Results

1. Banana Boost: Add ½ tsp cinnamon or a splash of rum to the filling for depth.
2. Crack Prevention: Avoid overmixing and cool the cheesecake gradually in the oven.
3. Storage: Keep refrigerated for up to 5 days. Freeze (without topping) for 1 month.
4. Serving: Use a hot knife to slice cleanly—dip it in hot water and wipe between cuts.

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Serving Inspiration

• Elevate It: Serve with a scoop of bourbon vanilla ice cream or a dusting of cocoa powder.
• Brunch-Worthy: Pair with cold brew coffee or a mimosa for a decadent weekend treat.
• Kid-Friendly: Let little ones decorate their slices with rainbow sprinkles!

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Ready to Bake? Let’s See Your Creation!

This Banana Pudding Cheesecake is more than a dessert—it’s a conversation starter. Share your masterpiece on Instagram or Pinterest and tag us with #BananaCheesecakeMagic! Don’t forget to pin this recipe for your next celebration.

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Craving More? Explore These Recipes Next:

• Southern Bourbon Pecan Pie
• No-Bake Cookies & Cream Cheesecake
• Strawberry Shortcake Layer Cake

Recipe by Sofia Johnson | Photography by Polia
© 2023 Polia.blog. All rights reserved.

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FAQs
Q: Can I use frozen bananas?
A: Yes! Thaw and drain excess liquid before mashing.

Q: How do I prevent the topping from sliding?
A: Ensure the cheesecake is fully chilled before adding the pudding layer.

Q: Can I make this vegan?
A: Substitute dairy-free cream cheese, flax eggs, and coconut whipped cream.

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