Banana Pudding Cheesecake
Equipment
Ingredients
Graham Cracker Crust
unsalted butter (melted)
85 g
graham cracker crumbs
180 g
granulated sugar
25 g
salt
0.5 g
Roasted Bananas
ripe bananas (roasted)
236 g
Banana Cheesecake
full-fat cream cheese (room temperature)
454 g
whole milk Greek yogurt
480 g
granulated sugar
135 g
cornstarch
16 g
large eggs
3 piece
egg yolk
1 piece
vanilla extract
14 g
salt
1.5 g
Middle Layer
ripe bananas (sliced)
2 piece
vanilla wafers (roughly broken)
12 piece
Homemade Vanilla Pudding
whole milk
480 g
granulated sugar
100 g
salt
1.5 g
egg yolks
4 piece
cornstarch
24 g
unsalted butter
28 g
vanilla bean paste
10 g
Whipped Cream
heavy whipping cream
240 g
maple syrup
60 g
vanilla extract
5 g
Topping
vanilla wafers (crushed)
10 piece
fresh banana slices (sliced)
2 piece
Instructions
Prepare Graham Cracker Crust
Mix graham cracker crumbs with melted butter, sugar, and salt to form the base crust.
Roast Bananas
Roast the bananas to enhance their sweetness and flavor for the cheesecake batter.
Bake the Crust
Pre-bake the graham cracker crust until lightly golden.
Make Banana Cheesecake Batter
Beat cream cheese with yogurt, sugar, cornstarch, roasted bananas, eggs, vanilla, and salt until smooth.
Add Middle Layer
Layer sliced bananas and broken vanilla wafers over the cheesecake batter.
Bake the Cheesecake
Bake the cheesecake until the center is just set with a slight jiggle.
Make Vanilla Pudding
Cook milk, sugar, salt, egg yolks, and cornstarch until thickened, then finish with butter and vanilla.
Cool the Cheesecake
Allow the cheesecake to cool completely before adding pudding layer.
Add Vanilla Pudding Layer
Spread the cooled vanilla pudding over the cheesecake layer.
Make Whipped Cream
Whip heavy cream with maple syrup and vanilla until stiff peaks form.
Chill the Cheesecake
Refrigerate the assembled cheesecake for at least 4 hours or overnight.
Serve
Top with crushed vanilla wafers, fresh banana slices, and whole wafers before serving.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 3 days. Can be frozen for up to 1 month.
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