Banana Pudding cheesecake

Banana Pudding Cheesecake with Salted Caramel

Ingredients:

For the Crust:

1 ½ cups Nilla Wafer crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Layers:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

¼ cup heavy cream

1 tsp vanilla extract

1 tsp banana extract (optional)

1 ripe banana, mashed

For the Banana Pudding Layer:

1 box (3.4 oz) instant banana pudding mix

1 ¾ cups cold milk

For the Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter, room temperature

½ cup heavy cream, room temperature

1 tsp sea salt

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp powdered sugar

Directions:

1. Prepare the Crust:

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

In a bowl, mix Nilla Wafer crumbs, sugar, and melted butter until well combined.

Press the mixture firmly into the bottom and slightly up the sides of the pan.

Bake for 10 minutes, then let it cool completely.

2. Make the Cheesecake Layers:

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing on low speed after each addition.

Mix in the sour cream, heavy cream, vanilla extract, banana extract (if using), and mashed banana.

Pour the mixture over the cooled crust.

Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

3. Prepare the Banana Pudding Layer:

Whisk together the instant banana pudding mix and cold milk until thickened.

Spread the pudding evenly over the chilled cheesecake.

4. Make the Salted Caramel Sauce:

Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color.

Add the butter, stirring until fully incorporated.

Slowly pour in the heavy cream, whisking continuously.

Stir in the sea salt and let the sauce cool to room temperature.

5. Prepare the Whipped Cream Topping:

Whip the heavy cream and powdered sugar until stiff peaks form.

6. Assemble the Cheesecake:

Spread or pipe the whipped cream over the banana pudding layer.

Drizzle salted caramel sauce generously over the top.

Garnish with extra Nilla Wafer crumbs or banana slices, if desired.

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