Banana pudding cheesecake is a delightful fusion of two classic desserts: the creamy richness of cheesecake and the nostalgic flavors of banana pudding. This unique combination brings together the best of both worlds, offering a luscious and velvety texture with the sweet, comforting taste of bananas. Perfect for any occasion, banana pudding cheesecake is sure to impress your guests with its sophisticated yet familiar flavor profile. Whether you’re hosting a dinner party or looking for a special treat to enjoy at home, this dessert promises to be a showstopper. Indulge in the creamy layers, the subtle banana essence, and the satisfying crunch of a buttery crust – a truly irresistible creation that will leave everyone craving more.
Banana Pudding Cheesecake Materials;
200 g Block cream cheese, softened
1/3 cup granulated sugar
1 cup heavy cream
1 pack of vanillin
1 Pack of banana pudding
1 glass of whole milk
1 pack of burcak biscuits
3 bananas sliced
Preparation:
For the cheesecake filling; In a large bowl using a hand mixer or a mixer fitted with the whisk attachment, beat the cream cheese until fluffy and no lumps remain. Add the sugar and beat until combined. Add cream and vanilla and whisk. Set aside. Whisk pudding mix and milk in a medium bowl. Leave the pudding in the refrigerator for 3 minutes until it thickens. And mix it with the cheese mixture. Crush the Burçak biscuit and mix it with butter to create a base. Pour half of the filling and put a banana in between. If you wish, you can also put different fruits and wafers. Pour the remaining filling on top. Refrigerate the cheesecake until it hardens, at least 6 hours and up to overnight. (If the cheesecake is still too soft to slice, transfer it to the freezer for up to 1 hour.) Serve.