Oh my goodness, let me tell you about this New York style banana pudding cheesecake! This delightful dessert is a beautiful marriage of creamy cheesecake and the nostalgic flavors of banana pudding that just takes me back to family gatherings when I was a kid. Imagine the smooth, rich cheesecake base topped with fluffy whipped cream and slices of fresh bananas—yum! Trust me, every bite is like a warm hug from grandma. What’s even better is how easy it is to whip up this showstopper. You’ll impress everyone with just a handful of simple ingredients and some time in the oven. It’s the perfect dessert for any occasion, whether you’re hosting a party or just craving something sweet at home. I can’t wait for you to try it!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup banana pudding mix
- 2 cups whipped topping
- 1 cup sliced bananas for topping
How to Prepare Instructions
- First things first, preheat your oven to 325°F (160°C). This is super important because you want that perfect baking environment for your cheesecake!
- While the oven is warming up, grab a medium bowl and combine your graham cracker crumbs with the melted butter. Mix them together until it looks like wet sand. Then, press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. It’s okay if it’s a little messy—just make sure it’s even!
- In a large mixing bowl, beat the softened cream cheese and sugar together until it’s nice and smooth. You want it to be creamy without any lumps, so take your time here!
- Now, add in the vanilla extract and eggs one at a time, mixing well after each addition. It’s key to not overmix at this stage—just blend until combined.
- Next up, fold in those mashed bananas and the banana pudding mix. This is where it gets really delicious! Make sure everything is well incorporated.
- Pour this delightful mixture over your crust in the springform pan, spreading it out evenly. It should look so good already!
- Pop it in the oven and bake for about 45-50 minutes. You’ll know it’s done when the center is set but still has a slight jiggle. Just don’t overbake it—nobody likes a dry cheesecake!
- Once baked, let it cool in the pan for about 15 minutes, then refrigerate it for at least 4 hours, or even better, overnight. This chilling time really helps the flavors meld together!
- Before serving, top it off with fluffy whipped topping and those lovely sliced bananas. Wow, doesn’t it just look stunning?
Why You’ll Love This Recipe
- It’s a delightful fusion of creamy cheesecake and nostalgic banana pudding flavors.
- Simple ingredients make it easy to whip up, even for beginner bakers.
- The no-fuss preparation and baking process mean you can focus on enjoying it with friends and family.
- It’s a crowd-pleaser that’s perfect for parties, picnics, or just a cozy night in.
- You can make it ahead of time, which is a lifesaver for busy schedules.
- It’s visually stunning! The whipped topping and banana slices make it a showstopper on any dessert table.
- The creamy texture and sweet banana flavor will make your taste buds dance with joy!
Tips for Success
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create that ultra-smooth texture that’s just divine!
- Don’t Overmix: When you add the eggs, mix just until combined. Overmixing can lead to cracks in your cheesecake—nobody wants that!
- Chill, Chill, Chill: For the best flavor and texture, allow your cheesecake to chill overnight. This gives all those yummy flavors a chance to meld together beautifully.
- Check for Doneness: The cheesecake is done when the edges are set but the center still has a slight jiggle. It’ll continue to firm up as it cools!
- Garnish Just Before Serving: If you’re making this ahead of time, wait to add the whipped topping and banana slices until right before serving to keep everything looking fresh and beautiful.
- Experiment with Bananas: Using ripe, speckled bananas will give you the best flavor. They’re sweeter and more aromatic, which will elevate your cheesecake even more!
Variations
- Chocolate Drizzle: Drizzle some melted chocolate over the top for a decadent twist. You could even fold in some chocolate chips into the cheesecake mixture for extra indulgence!
- Caramel Swirl: Swirl some caramel sauce into the batter before baking for a rich, sweet surprise in every bite. Yum!
- Nutty Crunch: Add crushed walnuts or pecans to the crust for a delightful crunch. It adds a lovely texture that complements the creaminess of the cheesecake.
- Coconut Cream: Mix in some shredded coconut into the cheesecake filling or top with toasted coconut flakes for a tropical vibe. It’s a fun way to change things up!
- Berry Bliss: Top your cheesecake with fresh berries like strawberries or blueberries for a fruity contrast. They add a beautiful pop of color and freshness!
- Banana Foster: For a special occasion, try flambéing sliced bananas in rum and brown sugar, then spoon them over the cheesecake just before serving. Wow, talk about a showstopper!
Storage & Reheating Instructions
Now, let’s talk about how to keep your New York style banana pudding cheesecake fresh and fabulous! First off, if you have leftovers (which I totally hope you do!), make sure to store them in an airtight container in the fridge. It’ll keep well for about 4-5 days. Just remember to cover the top with plastic wrap if you don’t have a container that seals tightly—nobody wants that lovely whipped topping to dry out!
If you want to save some for later, you can freeze slices too! Just wrap each piece in plastic wrap and then place it in a freezer-safe bag or container. It should last for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge. You can serve it chilled straight from the fridge, or let it sit at room temperature for about 15-20 minutes to soften a bit. No need to reheat it—this cheesecake is best enjoyed cold and creamy!
Nutritional Information
When it comes to indulging in this New York style banana pudding cheesecake, it’s good to keep in mind that nutritional values can vary based on the specific ingredients and brands you use. So, while I can’t provide precise numbers, here’s a typical breakdown for one slice of this delightful dessert:
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 35g
- Sugar: 18g
- Fiber: 1g
- Protein: 4g
Remember, moderation is key, and this cheesecake is worth every delicious bite! Enjoy it guilt-free and savor the flavors!
FAQ Section
Can I use store-bought banana pudding instead of the mix?
Absolutely! If you prefer the convenience, feel free to use a store-bought banana pudding. Just make sure it’s a flavor that complements the cheesecake. It might even save you some time!
Can I make this cheesecake gluten-free?
Yes! Just swap out the regular graham crackers for gluten-free ones. It’s an easy switch that won’t compromise the delicious flavor of your New York style banana pudding cheesecake.
How do I know when my cheesecake is done?
The best way to tell is to look for a slightly jiggly center. It should be set around the edges but still have a little wiggle in the middle. It’ll firm up as it cools, so don’t worry if it looks a tad soft!
Can I add more bananas to the filling?
Of course! If you’re a banana lover like me, feel free to add an extra banana or two to the filling. Just make sure to mash them well to keep the texture smooth.
How can I prevent my cheesecake from cracking?
To avoid cracks, remember to not overmix the batter and bake it at a lower temperature. Also, make sure it’s cooled gradually. Let it cool in the oven with the door ajar for a bit before refrigerating—it really helps!
Call to Action
I hope you’re as excited to make this New York style banana pudding cheesecake as I am! If you try it, please come back and let me know how it turned out. I’d love to hear your thoughts and any tasty tweaks you made! Don’t forget to rate the recipe and share it with your friends and family—let’s spread the love for this delicious dessert! Your comments mean the world to me, so let’s chat about your cheesecake adventures below!
For more delicious dessert ideas, check out this strawberry cheesecake recipe or this banana pudding recipe!
Print
New York Style Banana Pudding Cheesecake: 7 Delicious Layers
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious blend of banana pudding and cheesecake with a New York twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 ripe bananas, mashed
- 1 cup banana pudding mix
- 2 cups whipped topping
- 1 cup sliced bananas for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, mixing well.
- Fold in mashed bananas and pudding mix.
- Pour the mixture over the crust.
- Bake for 45-50 minutes until set.
- Let cool, then refrigerate for at least 4 hours.
- Top with whipped topping and sliced bananas before serving.
Notes
- Use ripe bananas for better flavor.
- Chill overnight for best results.
- Can substitute gluten-free graham crackers if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: banana pudding cheesecake, New York style cheesecake, banana dessert