In light of everything happening in the world right now; the uncertainty, the stay at home, the scariness, businesses closing, friends and friends of friends lay offs etc…I find that I am often at a loss for words and want to share what I love doing with you more and more as a way to cheer you up or bring some normalcy back to your life. For me, when I am confused, sad or not sure what to do next I find that baking often relaxes me. It’s my very own weird and interesting way of coping with difficult times and or just getting distracted for a little while.
…recipe for any occasion
I don’t want to turn this into a sad recipe post, so I wont 🙂 . So let’s get to it!!! This banana pudding cheesecake is an AMAZING recipe for any occasion. I’ve made it for holidays, birthdays, and most recently as my stay at home sweet tooth Friday morning dessert. I think it may have been the first thing I ate last Friday morning LOL (don’t judge me!!)
Use bananas that are ripe…
Below you will find the directions on how to make this smooth and creamy cheesecake as you stay at home but first, few tips! 1) MISE EN PLACE meaning : measure and put all your ingredients in place before you need them. 2) Let your ingredients get to room temperature before you start mixing. 3) Use bananas that are ripe; not overly ripe as this will ensure a fresh banana flavor in your cheesecake.
Smooth and creamy!
This cheesecake should be reminiscent of a smooth and creamy banana pudding. For that reason the recipe was created to be on the softer and creamy side. If you prefer your cheesecake to be more firm, please see recipe modifications in bold below.
Banana Pudding Cheesecake
- 3/4 cup Graham Cracker Crumbs
- 3/4 cup Vanilla Wafer (crushed)
- 1/4 cup Butter (melted)
- 2 Large Ripe Bananas
- 2 tsp Lemon/Lime Juice
- 2 8 oz Cream Cheese softened
- 3/4 cup Grandulated Sugar
- 2 tbsp Brown Sugar
- 2 large Eggs
- 1 1/2 tsp Pure Vanilla
- 1 tsp Vanilla Butter & Nut Extract
- 1 cup Heavy Whipping Cream
- 1/4 cup Confectioners Sugar
- Preheat oven to 350 degrees F(175C.)
- Add bananas, brown sugar and lemon/lime juice to a sauce pan over medium high heat then use a potato crusher to mash your bananas until sugar is dissolved and mixture is combined. Allow to cool for 15-20 minutes
- Mix together your Graham Cracker crumbs, crushed vanilla wafers and melted butter then press them into the bottom of your 8 inch springform pan. Set aside
- Beat your cream cheese, granulated sugar,1 tsp pure vanilla and vanilla butter and nut extract on low speed until smooth and combined
- Add your eggs one at a time mixing on low speed until you no longer see the yellow from the yolks
- Add your cooled banana mixture to your cream cheese mixture then mix, just until combined
- Pour your cheesecake batter over your cookie crust then bake in a water bath for 45-55 minutes or until only the center of cheesecake jiggles
- Turn your oven off and leave the oven door open, bringing cheesecake to room temperature before removing from your oven. Chill for 8 hours or overnight
For Home Made Whipped Cream
- Add heavy whipping cream, confectioners sugar and 1/2 tsp of pure vanilla to your mixing bowl and whip until stiff peaks form. (Pay very close attention to this step to avoid over whipping). Keep chilled until cheesecake has set for 8 hours
- Garnish with home made whipped cream, caramel(optional) and crushed vanilla wafer cookies