BANANA PUDDING CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 1297 calories, Carbohydrate 109 grams, Fat 88 grams, Fiber 3 grams, Protein 20 grams, Sugar 58 grams
BANANA PUDDING CHEESECAKES
Liven up a special event or transform any day into something extra special with Mini No-Bake Banana Pudding Cheesecakes. These individual banana pudding cheesecakes are topped with fresh banana slices, whipped topping and cookie crumbs for a presentation that is as gorgeous as it is delicious.
Provided by My Food and Family
Categories Summer 2019
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
- Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
- Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
- Refrigerate 1 hour.
- Sprinkle with reserved crumb mixture just before serving.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 5 g
BANANA PUDDING CHEESECAKE BARS
These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.
Provided by Tara O'Brady
Categories Dessert Cheesecake Butter Cream Cheese Banana Egg Vanilla Milk/Cream Sour Cream Soy Free Bake Tree Nut Free Peanut Free Vegetarian
Yield 12 servings
Number Of Ingredients 15
Steps:
- Crust
- Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
- Filling and assembly
- While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
- Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
- When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
- Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.
BANANA PUDDING CHEESECAKE BITES
You don't have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding.
Provided by Jonathan Melendez
Categories Cheesecake
Time 25m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
- In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
- Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
- Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.
Nutrition Facts : Calories 497.9, Fat 30.3, SaturatedFat 16.1, Cholesterol 60, Sodium 374.7, Carbohydrate 50.7, Fiber 0.8, Sugar 22.2, Protein 5
BANANA CHEESECAKE PUDDING
i love cheesecake and banana pudding so this was a real treat. made like a pudding,and it goes along way ,so make sure you have company comeing.
Provided by patsy
Categories Dessert
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- .in large bowl combine condenced milk,water (or milk) add pudding mix & beat well until well blended,chill for 5-10 minute or until pudding begins to set,.
- fold in whipping cream & vanilla.spoon a layer of pudding into bowl follow with layers of wafers and sliced bananas.repeat layering ending with pudding mixture on top .lay some wafers on top & chill.
Nutrition Facts : Calories 279.1, Fat 15, SaturatedFat 7.7, Cholesterol 39.4, Sodium 104.3, Carbohydrate 34.1, Fiber 0.9, Sugar 15.5, Protein 3.2
EASY BANANA PUDDING CHEESECAKE
Make and share this Easy Banana Pudding Cheesecake recipe from Food.com.
Provided by JFitz
Categories Pie
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 384.3, Fat 23, SaturatedFat 11.9, Cholesterol 109, Sodium 415.1, Carbohydrate 40.8, Fiber 1, Sugar 27.2, Protein 5.8
OVER THE TOP BANANA PUDDING
Just Sensational!! *NOTE* A reviewer wrote: "Whip your cream cheese, sweetened condensed milk and sour cream together before adding the pudding mix and milk to prevent the cream cheese from being lumpy." I had no problem with my blender...but most people would use a mixer...so please keep her comment in mind.
Provided by Sandylee
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together pudding, milk, condensed Milk, sour cream, cream cheese, and whipped topping until smooth and thick.
- Line a bowl with vanilla wafers.
- Spoon the mixture onto the wafers.
- Layers should be alternated between bananas, wafers and pudding mixture.
- Cover with plastic wrap.
- Keep Refrigerated.
Nutrition Facts : Calories 681.7, Fat 30.5, SaturatedFat 15.1, Cholesterol 70.3, Sodium 619.7, Carbohydrate 95, Fiber 2.8, Sugar 51.2, Protein 10.5
BANANA PUDDING CHEESECAKE
Recipe is from Southern Living, March 2012. Eight hours chill time not included in preparation or cooking time.
Provided by Pinay0618
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
- Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.
- Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.
- Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.
Nutrition Facts : Calories 413.3, Fat 29.5, SaturatedFat 14.5, Cholesterol 119.2, Sodium 261, Carbohydrate 33.4, Fiber 1.2, Sugar 23.8, Protein 6
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BANANA PUDDING CHEESECAKE RECIPE - SOUTHERN LIVING
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5/5 (1)Total Time 11 hrs 10 mins
- Preheat oven to 350°. Stir together first finely crushed vanilla wafers, pecans, and melted butter in a small bowl until well blended. Grease and flour a 9-inch springform pan and press mixture onto bottom of pan. Line the edge of the pan with vanilla wafers (about 17) with rounded sides against the pan to form a crust. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
- Combine lemon juice and bananas in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until sugar has dissolved.
- Using an electric mixer, beat cream cheese at medium speed for 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, one at a time. Beat until yellow disappears after each addition. Beat in vanilla, and gently stir banana mixture into cream cheese mixture. Pour batter into crust.
- Bake at 350° for 45 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour).
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