This Banana Pudding Cheesecake combines two classic desserts into one irresistible treat. With a blondie crust and a creamy banana pudding-infused cheesecake layer, it’s perfect for anyone who loves rich, sweet flavors. Topped with Nilla wafers for added crunch, this dessert is sure to impress at your next gathering!
Banana Pudding Cheesecake: A Sweet Fusion of Flavors
This dessert brings together the smoothness of cheesecake with the nostalgic flavor of banana pudding. The blondie crust adds a delightful texture, while the cheesecake topping offers creamy, banana-flavored goodness. It’s easy to make and so delicious, you’ll be making it again and again.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Servings: 8
Equipment: 8×8 baking pan, hand mixer
Banana Pudding Cheesecake
This Banana Pudding Cheesecake is a creamy, indulgent dessert that’s perfect for any occasion. The combination of banana flavor and cheesecake is sure to delight your guests!
Ingredients:
For the Blondie Crust:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/4 cup mashed ripe banana
- 1 teaspoon pure vanilla extract
For the Cheesecake Topping:
- 2/3 cup heavy whipping cream
- 16 ounces cream cheese (2 blocks), softened
- 1 cup granulated sugar
- 3.4-ounce box instant banana pudding powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered sugar for extra sweetness
Garnish:
- Nilla wafers, for decoration
Directions:
For the Blondie Crust:
- Preheat the oven to 350°F and prepare an 8×8 baking pan with non-stick spray or parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Add in the egg yolk, flour, salt, mashed banana, and vanilla extract. Stir until the mixture is smooth and combined.
- Pour the blondie batter into the prepared pan and bake for 15-20 minutes, or until just set.
- Let the blondie crust cool to room temperature before adding the cheesecake topping.
For the Cheesecake Topping:
- Using a hand mixer, whip the heavy cream in a medium-sized bowl until stiff peaks form. Set aside in the refrigerator and clean the beaters.
- In another bowl, beat the cream cheese until light and fluffy.
- Gradually add the granulated sugar, banana pudding powder, milk, and vanilla extract to the cream cheese. Beat until everything is well incorporated.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- If desired, taste the mixture and add a little powdered sugar for extra sweetness.
- Spread the cheesecake topping evenly over the cooled blondie crust.
- Freeze the cheesecake for at least 2 hours or until it is completely firm.
Garnish:
- Before serving, garnish with Nilla wafers for added crunch and presentation.
- Serve and enjoy!
