Easy Banana Pudding Cheesecake Recipes

BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 350° F.
• In a large bowl combine the crushed vanilla wafer cookies, melted butter, sugar, and salt. Stir to combine.
• Press the mixture evenly into the bottom of a 9- inch springform pan. Press the 17 whole vanilla wafer cookies around the sides of the pan.
• Bake for 8-10 minutes until lightly golden, and set aside while you make your cheesecake.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Pour half of the cheesecake over crust and spread evenly.
• Sprinkle the coarsely chopped vanilla wafer cookies evenly on top of the cheesecake, and top with the sliced bananas. Spread the remaining cheesecake on top, and spread evenly.
• Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
• Place the springform pan into a larger pan and pour very hot water into the pan, until it's 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.
• Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
• Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
• When you're ready to serve the cheesecake, pour heavy cream into the bowl of your stand mixer fitted with the whisk attachment.
• Add the powdered sugar and mix on medium-high speed for approximately 2 minutes, until cream is thickened and stiff peaks form.
• Release the sides of the springform pan, and pat dry with a paper towel if any condensation has built up.
• Fill a piping bag fitted with a large tip with the whipped cream. Artfully pipe the whipped cream on top of the cheesecake. Alternately, you can simply spread the whipped cream on with a spoon or offset spatula.
• Place the remaining 10 vanilla wafer cookies into the whipped cream and drizzle with caramel sauce, if desired.

EASY BANANA PUDDING CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined.
• In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined.
• Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick.
• Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter.
• Spread batter in to graham cracker crust.
• Bake in the oven for about 55-60 minutes.
• It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.
• Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
• Enjoy!

BANANA PUDDING CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
• Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
• Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
• Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
• In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
• Pour the banana bread mixture over the crust and spread evenly with a spatula.
• Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
• Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
• Add the eggs, 1 at a time, beating well after each addition.
• Pour the cheesecake filling over the banana bread crust.
• Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
• Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
• Slice and serve.
• Enjoy!

NO BAKE BANANA PUDDING CHEESECAKE

Steps:

• In a bowl beat vanilla instant pudding and whole milk. Once fully mixed and creamy, set aside.
• In a second bowl, beat cream cheese until smooth.
• Add sugar and continue mixing.
• Add heavy whipping cream and vanilla and mix until medium peaks form.
• With a spatula, fold the pudding mixture into cream cheese mixture.
• Pour half the banana pudding mixture into the Vanilla wafer crust.
• Top with sliced bananas.
• Pour remaining cheesecake mixture on top of the bananas.
• Top entire pie with with cool whip.
• Cover and chill 4 hours or longer.
• Just before serving, add Nilla wafers and sliced bananas to the top of the cheesecake.

UPTOWN BANANA PUDDING CHEESECAKE

Steps:

• Combine first three ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch spring form pan.
• Bake at 350 degrees for 10 minutes. Cool on a wire rack.
• Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Place over medium-high heat and cook, stirring constantly, for about 1 minute or just until sugar has melted. Set aside.
• Beat cream cheese at medium speed with an electric mixer until smooth (around 3 minutes). Gradually add granulated sugar. Add eggs, one at a time, then beat in coffee liqueur and vanilla. Blend well. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
• Bake at 350 degrees for 35-40 minutes or until center is almost set.
• Drop spoonfuls of Meringue gently and evenly over hot filling.
• Bake at 400 degrees for 10 minutes or until Meringue is golden brown. Remove from oven and gently run a knife around the edge of cheesecake in the spring-form pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
• [MERINGUE: Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, one tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1-2 minutes).].