Hey there, friend! Come on in. Pull up a chair. You know how much I *adore* banana pudding, right? It’s like, a foundational dessert memory form my childhood. Add cheesecake? And then, oh lord, salted caramel? It’s almost too much goodness on one plate, but somehow, it just *works*. I first whipped this up for a family potluck last year, and I kid you not, it vanished before the green bean casserole even got touched. Since then, it’s become my go-to for making people ridiculously happy. It’s a little bit of a project, sure, but honestly, the smiles you get make every single step worth it. Promise!
Why You’ll Wanna Make This (Like, Today)
Okay, so look. I make this Banana Pudding Cheesecake with Salted Caramel situation when I need a guaranteed crowd-pleaser. Seriously, people lose their minds over it. My family practically *demands* it for every major holiday now, and honestly, I don’t mind one bit because it smells incredible while it bakes (and let’s not even talk about the *taste*). It’s got that creamy cheesecake tang, the sweet comfort of banana pudding flavors, and that little kick of salty caramel that just elevates everything. Plus, you get to tell people you made *salted caramel form scratch*, which is pretty impressive even if its ridiculously simple, wink wink.
Let’s Talk Ingredients!
Alright, gather ’round the pantry. Here’s what you’ll need to make this magic happen. Don’t fret too much about exact brands unless I say so; most stuff is pretty forgiving.
For the Crust:
- About 250g (or maybe 1 1/2 cups?) crushed vanilla wafer cookies (Nilla wafers are classic, but honestly, any vanilla cookie works fine, or even graham crackers if that’s all ya got).
- 6-8 tablespoons (about 115g) unsalted butter, melted.
- 2 tablespoons granulated sugar (optional, but adds a little sweetness).
- A pinch of salt.
For the Cheesecake Filling:
- 3 blocks (24 ounces or about 680g) full-fat cream cheese, softened. This is crucial, softened means softened, not kinda soft!
- 1 1/4 cups granulated sugar.
- 1/4 cup sour cream (I sometimes use plain Greek yogurt if I’m out of sour cream, it’s pretty darn close).
- 1/4 cup heavy cream.
- 1 teaspoon pure vanilla extract. My grandma always insisted on Nielsen-Massey, but honestly any good quality stuff will do.
- 3 large eggs, at room temperature.
For the Salted Caramel Sauce:
- 1 cup granulated sugar.
- 1/4 cup water.
- 1/2 cup heavy cream, warmed slightly.
- 4 tablespoons (57g) unsalted butter, cut into pieces.
- 1 teaspoon sea salt (or more, to taste!).
For the Banana Pudding Layer & Topping:
- 1 box (about 3.4 oz or 96g) instant vanilla pudding mix.
- 2 cups cold milk (whole milk works best for creaminess).
- 1 teaspoon vanilla extract (again, the good stuff!).
- 2-3 ripe but firm bananas, sliced.
- More vanilla wafers (a good handful!) for layering and topping.
- Sweetened whipped cream, for serving (optional, but why skip it?).
Okay, Let’s Make This Magic Happen
Deep breaths! It’s a few steps, but none of them are rocket science. Get your favorite tunes on, maybe pour yourself a little something… let’s do this.
- Crust Time: Preheat your oven to 325°F (160°C). Pulse your vanilla wafers in a food processor until they’re fine crumbs. Or stick ’em in a baggie and bash ’em with a rolling pin if you’re feeling stressed! Mix the crumbs, melted butter, sugar (if using), and salt in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Go up the sides a bit if you like a tall crust edge, maybe about an inch or so. Bake for about 8-10 minutes until it smells amazing and looks lightly golden. Let it cool on a wire rack while you make the filling.
- Cheesecake Filling Prep: In a *large* bowl (or your stand mixer), beat the softened cream cheese until super smooth. Add the sugar and beat until it’s fluffy, scraping down the sides often. Mix in the sour cream, heavy cream, and vanilla extract until just combined.
- Add the Eggs (Gently!): Add the eggs, one at a time, beating on *low speed* just until each egg is mixed in. Don’t overmix here! Overmixing adds too much air, and you’ll get cracks. Which isn’t the end of the world, mind you, but we’re aiming for smooth sailing.
- Bake the Cheesecake: Pour the filling over the cooled crust. Now, this is important: we’re going to use a water bath. Wrap the outside of your springform pan tightly with heavy-duty foil (like, two or three layers!) to prevent water leaking in. Place the foil-wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the cheesecake pan. Bake for 60-75 minutes, or until the edges are set but the center still looks a little jiggly (it’ll firm up as it cools).
- Cooling Down: Turn off the oven, crack the door open slightly, and let the cheesecake sit in the water bath in the oven for another hour. This slow cooling helps prevent cracks too. Then, lift it out of the water bath (careful, that water is hot!), remove the foil, and let it cool completely on a wire rack. Once cool, cover it (plastic wrap works fine) and refrigerate for at least 4-6 hours, but preferably overnight. Seriously, overnight is best.
- Make the Caramel: While the cheesecake chills, make that glorious salted caramel! In a medium saucepan, combine the sugar and water over medium heat. Stir *just* until the sugar dissolves, then stop stirring! Let it bubble away. It’ll turn clear, then golden, then amber. Watch it like a hawk, it can burn fast! Once it’s a nice amber color (like dark honey), take it off the heat. Carefully (it will bubble up!), whisk in the warm heavy cream. Then whisk in the butter, one piece at a time, until melted and smooth. Finally, whisk in the salt. Taste and add more salt if you like it really punchy. Pour the caramel into a heatproof jar or bowl and let it cool. It will thicken as it cools.
- Whip up the Pudding: Just before you’re ready to assemble/serve, whisk together the cold milk and instant pudding mix in a bowl for about 2 minutes until thickened. Stir in the vanilla extract.
- Assemble!: Gently run a knife around the edge of the chilled cheesecake before releasing the springform side. Now, this is where the magic happens. Dollop spoonfuls of the instant banana pudding over the top of the cheesecake and gently spread it out. Don’t go all the way to the edge if you want to see the cheesecake peeking out. Arrange sliced bananas over the pudding layer. Then, scatter some more crushed or whole vanilla wafers over the bananas.
- Caramel Drizzle & Serve: Get that cooled salted caramel sauce. Drizzle it generously all over the top. Slice and serve! A dollop of whipped cream on each slice is highly recommended. This is where I usually sneak a taste form the spoon… you know, for quality control.
Bits and Bobs I Learned Along the Way
Okay, so a few things that might trip you up, or just make it better:
- Softened cream cheese is non-negotiable. Like, leave it out for a couple hours, or give it a quick zap (like 10 seconds!) in the microwave. Lumps are a pain.
- Don’t open the oven door while it’s baking! Seriously, resist the urge. Temperature fluctuations cause cracks.
- That water bath? Yeah, it’s a faff, but it makes a HUGE difference in getting an even bake and super creamy texture. Dont worry if it looks a bit weird getting it in there – it always does!
- Salted caramel can be tricky. If you burn it, start over. A burnt caramel tastes nasty. Also, make sure your cream is warm or it might seize up when you add it.
- Assemble the banana layers and bananas *just* before serving if you can, or at least only a couple hours ahead. Bananas turn brown. Obviously.
Variations I’ve Played With (and One That Flopped)
You can totally mess around with this! I’ve tried adding a layer of fresh banana slices *under* the cheesecake filling before baking, but honestly, they kind of turn mushy and weird. Didn’t love that. What *does* work? Using Biscoff cookies for the crust instead of vanilla wafers is pretty epic. Or swirling some of the salted caramel *into* the cheesecake batter before baking (just don’t over-swirl!). You could also try a chocolate cookie crust, though that changes the vibe quite a bit. Or hey, add chopped pecans to the crust mixture! Nuts are good.
Equipment You’ll Probably Need
A 9-inch springform pan is pretty essential for getting this beauty out without destroying it. You’ll also want a stand mixer or a hand mixer for the cheesecake filling. A food processor makes the crust super easy, but again, a bag and a rolling pin work in a pinch! You’ll need a medium saucepan for the caramel and a larger roasting pan for the water bath. If you don’t have a roasting pan that fits the springform, you can improvise by placing the cheesecake pan on a sturdy baking sheet and carefully pouring water *around* it, just make sure the foil sling is good and high.
Storage Situation
Keep this covered tightly in the fridge. It’s best eaten within 2-3 days because of the fresh bananas. Though honestly, in my house it never lasts more than a day or two anyway! If you manage to have leftovers (impressive!), just slice off what you need and keep the rest covered. I find its even better the next day once all those flavors have melded.
Serving Suggestions (My Faves)
This is dessert perfection on its own, but a big dollop of fresh whipped cream really doesn’t hurt. My dad likes a tiny sprinkle of cinnamon on top too, which sounds weird but is actually kinda good. Some people like adding sliced strawberries alongside, but I’m a purist – just the banana and caramel for me!
Pro Tips (AKA, Lessons Learned from Disasters)
Okay, listen up! The biggest one: Don’t rush the cooling process. I once tried taking a cheesecake out of the oven too soon, and it fell flatter than a pancake. Let it cool slowly. Also, make sure your ingredients are at room temperature, especially the cream cheese and eggs. Its makes a huge difference in how smooth the batter is. And be brave with the caramel color – a slightly darker amber gives it more flavor, just don’t let it go black!
Got Questions? I Probably Do Too!
Q: My cheesecake cracked! What did I do wrong?!
A: Hey, it happens! Could be overmixing the eggs, opening the oven door too soon, or not using a water bath. Don’t worry, the banana pudding layer hides a multitude of sins!
Q: Can I use pre-made caramel sauce?
A: You *can*, but honestly, homemade salted caramel is a Cracker Jack way better and not that hard! Give it a try, you might surprise yourself.
Q: How ripe should the bananas be?
A: Ripe enough to be sweet and flavorful, but still firm enough to slice without turning to mush. Not green, but not brown and spotty either. You feel me?
Q: Can I freeze this?
A: Hmm, I wouldn’t freeze the *whole* thing with the banana and pudding layers on top. Cheesecake freezes okay on its own, but the pudding and bananas won’t be great once thawed. Just make the components and assemble closer to when you need it, or eat it all before you need to think about freezing!
Phew! That was a lot. But trust me, this Banana Pudding Cheesecake with Salted Caramel is worth every single minute. Go forth and bake some happiness!
simo
Med