Sweet baby Jesus 🤭🤤😮💨😮💨😮💨
BANANA PUDDING CHEESECAKE
Bake at 325 for 1 hour
Crust
✨2 1/2 packs of gram crackers
✨1/4 cup of sugar
✨1 1/2 stick of unsalted sweet cream butter(melted)
Cheesecake filling
✨3 8oz sticks of cream cheese (room temp)
✨1/3 cup of sugar
✨6 large eggs (room temp)
✨2 tbsp of vanilla extract
✨1 cup of sour cream (room temp)
✨1/3 cup of heavy whipping cream (room temp)
✨1/2 packet of banana cream pudding
✨ 2 tbsp of French vanilla pudding (optional)
✨1 tbsp of butterscotch pudding (optional)
Pudding mix
✨1/2 packet of banana cream pudding
✨ 1 tsp of butterscotch pudding (optional)
✨2 cups of milk
✨2 big spoons of cool whip
Caramel drizzle
✨1/3 stick of unsalted sweet cream butter
✨1/4 cup of evaporated milk
✨2 tbsp of sugar
✨1 tsp of vanilla extract
💕INSTRUCTIONS💕
CRUST
Melt the butter on the stovetop or in the microwave until liquid then let it cool slightly. Crush graham crackers in a food processor or place them in a zip-lock bag and crush with a rolling pin until finely ground.
Add the melted butter and mix until the texture look like wet sand.
Press the crumb mixture firmly and evenly into the bottom of an ungreased 9-inch springform pan, using the back of a spoon or spatula until it’s smooth out. Pack it tightly enough to hold together.
Bake the crust at 325 degrees for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.
WATER BATH PREPARATION
Boil 3-4 cups of water then pour in a pan that is bigger in size, than your springform pan. Set it aside.
Tightly wrap the outside of the springform pan in at least 4 layers of heavy-duty aluminum foil, making sure the bottom and sides are fully covered to guard against leaks.
CHEESECAKE BATTER
Add the room-temperature cream cheese to the bowl then mix on medium-low speed for about 2 minutes until perfectly smooth and free of lumps, pausing to scrape down the sides and bottom of the bowl.
Add the sugar, banana cream pudding mix, French vanilla pudding mix and butterscotch pudding mix then continue mixing on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.
Add the room-temperature sour cream, vanilla extract, then mix on low speed for about 10 seconds until just blended. Scrape down the sides and bottom of the bowl once more.
Add the eggs. Mix only until fully incorporated, about 30 seconds.
ASSEMBLE THE CHEESECAKE
When the batter is silky and smooth, stop mixing and pour it into the prepared crust. Gently tap the pan on the counter a few times to release any air bubbles, then place inside the water bath pan we prepared.
Bake the cheesecake in the prepared water bath at 325 degrees for 1hr and 10min, until the edges are set but the center is still slightly jiggly when gently shaken. DO NOT OPEN THE OVEN DOOR DURING BAKING!
Once the baking time is complete, turn off the oven and leave the cheesecake inside with the door closed for 1hr to cool and help prevent cracks. Afterward, remove the water bath pan from the oven, carefully lift the cheesecake out, unwrap the foil, and place the pan on counter to cool at room temperature for about 1 hour.
Once the cheesecake has cooled all the way, place in the refrigerator to chill for at least 6 hours, or overnight, until fully set. ONLY after chilling, release the springform pan and remove the cheesecake carefully. #foryoupage #food #foodie #tiktok #cake
If you're new to making banana pudding cheesecake, some extra tips can help you achieve the perfect texture and flavor combination. The key to a smooth and creamy filling lies in using room-temperature ingredients like cream cheese, eggs, sour cream, and heavy cream. This helps them blend seamlessly without lumps. For the crust, crushing graham crackers finely and pressing them firmly into the springform pan creates a sturdy base that holds its shape well during baking. The use of various pudding mixes — banana cream, French vanilla, and optional butterscotch — adds rich flavor layers and a silky texture to your cheesecake that will delight any dessert lover. Mixing these pudding powders thoroughly with sugar and cream cheese until silky is important to avoid a grainy texture. Incorporating a water bath (bain-marie) while baking is crucial to gently cook the cheesecake, preventing cracking and ensuring even doneness. Wrapping the pan tightly with aluminum foil guards against water leaks. After the baking phase, patience is essential for the best results. Allowing the cheesecake to cool slowly inside the oven with the door closed helps prevent surface cracks and makes slicing neater. The chilling step in the fridge for at least 6 hours or overnight is an absolute must to let the flavors meld and the texture set perfectly. Consider topping your cheesecake with fresh banana slices or whipped cream for extra indulgence. Finally, the caramel drizzle made with butter, evaporated milk, sugar, and vanilla infuses the finished cheesecake with a sweet, buttery complement. Drizzle it just before serving to maintain its glossy texture. This banana pudding cheesecake is a crowd-pleaser perfect for gatherings, holidays, or a special treat. Following these steps and tips will help you create a dessert with balanced flavors, creamy texture, and an irresistible look that everyone will love.
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