Share
Bourbon Banana Pudding Cheesecake
Bourbon Banana Pudding Cheesecake
Rated 4.8 stars by 4 users
Category
Cheesecake
Servings
10
Prep Time
25 minutes
Cook Time
60 minutes
Bourbon Banana Pudding Cheesecake is a rich and decadent dessert that combines the classic flavors of banana pudding with the creamy indulgence of cheesecake. This dessert starts with a buttery vanilla wafer crust, layered with a smooth banana-flavored cheesecake filling and infused with a hint of bourbon for a warm, smoky depth. Slices of ripe bananas and layers of vanilla pudding are swirled into the cheesecake, creating a luscious texture and delightful flavor contrast. Topped with whipped cream, caramel drizzle, and extra vanilla wafers for a bit of crunch, this bourbon banana pudding cheesecake is a luxurious twist on Southern comfort desserts—perfect for anyone who loves a creamy, boozy treat.
Ingredients
-
2 cups vanilla wafers, finely crushed
-
½ cup chopped pecans
-
½ cup unsalted butter, melted
-
3 whole ripe bananas
-
1 tbsp lemon juice
-
¼ cup light brown sugar, packed
-
1 tbsp bourbon whiskey, or 2 tsp vanilla extract
-
4 8 oz cream cheese packages, softened
-
1 cup granulated sugar
-
4 large eggs
-
1 tbsp bourbon whiskey, or 1 tsp vanilla extract
-
1 tbsp bourbon whiskey, or 1 tsp vanilla extract
-
1 cup heavy whipping cream
-
¼ cup powdered sugar
-
1 banana sliced
-
Vanilla Wafer Cookies
For Vanilla Wafer Crust
For the Banana Flavoring
For the Cheesecake Filling
For the Whipped Cream
To garnish
Directions
Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
To make the crust
In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.
To make the banana flavoring mix
In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
To make the cheesecake filling
In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan. Bake in a 350°F oven for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.
To make the whipped cream
In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks. Cut the cheesecake into slices and pipe whipped cream onto each slice. Top with a vanilla wafer cookie and a banana slice. Sprinkle the middle of the cheesecake with the crushed vanilla wafers. Serve right away. Enjoy!
Recipe Video
Recipe Note
*Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days.