Busy moms know that finding a dessert that pleases the whole family can feel like a challenge. This Banana Pudding Cheesecake combines two beloved treats into one delightful dish. Not only is it easy to make, but it also offers comfort and joy with every bite. Your family will love every slice, making this recipe worth your time.
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Why You Will Love This Recipe
This recipe works wonderfully for families because it is simple, fast, and kid-friendly. The steps are straightforward, requiring minimal prep time. You can whip it up in under an hour, and the chilling time allows you to focus on other tasks while it sets. Plus, the combination of creamy cheesecake and banana pudding flavors creates a dessert that is sure to become a family favorite.
How to Make Banana Pudding Cheesecake
Ingredients
- 1 package of Nilla Wafers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup instant banana pudding mix
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- Banana slices for garnish
Directions
- Preheat the oven to 325°F (160°C).
- In a food processor, crush the Nilla Wafers until fine. Mix with melted butter and press into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, combine the cream cheese and powdered sugar until smooth.
- In another bowl, whisk together the instant banana pudding mix and milk until thickened.
- Fold the pudding mixture into the cream cheese mixture until well combined.
- Add vanilla extract and mix.
- Fold in the whipped topping gently.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, garnish with banana slices and additional whipped topping if desired.
Banana Pudding Cheesecake
A delightful combination of creamy cheesecake and banana pudding that the whole family will love.
- Total Time: 240 minutes
- Yield: 8 servings 1x
Ingredients
- 1 package of Nilla Wafers
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup instant banana pudding mix
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- Banana slices for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a food processor, crush the Nilla Wafers until fine. Mix with melted butter and press into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, combine the cream cheese and powdered sugar until smooth.
- In another bowl, whisk together the instant banana pudding mix and milk until thickened.
- Fold the pudding mixture into the cream cheese mixture until well combined.
- Add vanilla extract and mix.
- Fold in the whipped topping gently.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, garnish with banana slices and additional whipped topping if desired.
Notes
For extra crunch, sprinkle some crushed Nilla Wafers on top before serving. Try adding a layer of fresh banana slices in between the cheesecake and the crust for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
How to Serve
This Banana Pudding Cheesecake serves beautifully at any family meal. Slice it into generous pieces for dessert, and consider pairing it with a scoop of vanilla ice cream for extra indulgence. It also works as a delightful centerpiece at gatherings. Your guests are sure to appreciate this creamy and comforting treat.
How to Store
Store any leftover cheesecake in the refrigerator, covered with plastic wrap to keep it fresh. It will last for 3 to 5 days. If you want to enjoy it later, consider freezing individual slices. Wrap them tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, let them thaw in the refrigerator or on the counter for a couple of hours.
Tips and Variations
- For extra crunch, sprinkle some crushed Nilla Wafers on top before serving.
- Try adding a layer of fresh banana slices in between the cheesecake and the crust for an added banana flavor.
- If you love chocolate, consider drizzling some chocolate syrup over the top before serving.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can try using graham crackers or Oreo cookies for a different flavor.
How can I tell when the cheesecake is set?
The cheesecake should be firm to the touch but still have a slight jiggle in the center. It will firm up as it chills.
Can I make this recipe ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. It actually tastes better after chilling.
Conclusion
This Banana Pudding Cheesecake recipe is an easy and rewarding dessert for busy moms and their families. It brings together beloved flavors and offers a delightful treat that everyone will love. Give it a try, and be sure to save this recipe for later. You and your family won’t regret it!
