Banana Pudding Cheesecake Recipe

Ingredients

• For the Crust:
  • 1.5 cups crushed graham crackers or petit beurre biscuits
  • 1/3 cup melted butter
  • 1/4 cup brown sugar
• For the Chocolate Layer:
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
• For the Cheesecake Filling:
  • 450 g cream cheese (at room temperature, softened)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (or 1 cup strained yogurt + 1 tablespoon cream)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup chopped walnuts or pecans
• For the Topping:
  • 1 banana (thinly sliced)
  • Remaining walnuts/pecans
  • 1 tablespoon honey (optional)

Instructions

1. Prepare the Base: Start by mixing the crushed graham crackers or petit beurre biscuits, melted butter, and brown sugar in a bowl until the mixture resembles wet sand. The brown sugar adds a subtle depth of flavor to the crust. Once well combined, pour the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your hands to press the crust mixture firmly into an even layer. This ensures a stable, crunchy base for the cheesecake. Set aside to firm up as you prepare the other layers.
2. Make the Chocolate Layer: In a bowl, place the semi-sweet chocolate chips. Heat the heavy cream in the microwave or in a small saucepan until it’s hot but not boiling—just steaming. Pour the hot cream over the chocolate chips and stir until smooth and glossy, creating a ganache-like consistency. This will add a rich, indulgent layer beneath the creamy cheesecake filling. Allow the ganache to cool slightly before spreading it evenly over the graham cracker crust. Once spread, refrigerate briefly to allow the chocolate to set slightly, ensuring it remains firm when the cheesecake layer is added.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together for 2-3 minutes until the mixture is smooth and creamy. The cream cheese should be at room temperature to ensure easy mixing and a smooth consistency. Add the vanilla extract and sour cream (or strained yogurt + cream) and continue to beat until fully incorporated. The sour cream or yogurt will add tanginess, balancing the sweetness of the bananas and cream cheese. Stir in the mashed ripe bananas until evenly distributed throughout the mixture. Then, fold in half of the chopped walnuts or pecans, adding a bit of crunch and flavor to the cheesecake filling.
4. Assemble the Cake: Carefully pour the banana cheesecake filling over the chilled chocolate layer, spreading it evenly with a spatula to ensure an even surface. The chocolate layer should be set enough by now to hold the cheesecake filling without mixing. Once the cheesecake is evenly spread, cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours. For best results, refrigerate overnight to allow the flavors to meld and the cheesecake to fully set.
5. Topping & Serving: Just before serving, arrange the thinly sliced banana slices on top of the cheesecake, fanning them out evenly across the surface. Sprinkle the remaining walnuts or pecans on top for added texture and a nutty crunch. For an extra touch of sweetness, drizzle 1 tablespoon of honey over the bananas and nuts (optional). When ready, carefully unclamp the sides of the springform pan, slice, and serve the cheesecake cold. The result is a creamy, indulgent dessert that beautifully balances the flavors of banana, chocolate, and toasted nuts.
   

   Notes