Next, in another large bowl, I beat the softened cream cheese with a hand mixer until it’s smooth and creamy. Adding in the powdered sugar and vanilla extract, I mix again until fully combined. This creamy mixture is pure bliss! In a separate bowl, I prepare the heavy whipped cream, whipping it until soft peaks form, and then gently fold it into the cream cheese mixture. It’s as if I’m creating a luscious cloud of banana goodness.
After that, I prepare the banana pudding mixture. In a clean bowl, I whisk the banana pudding mix with two cups of milk until it thickens. Then, I fold this into the cream cheese and whipped cream mixture. Finally, I layer the sliced bananas on top of the graham cracker crust and pour the delicious cheesecake batter over it. I smooth it out with a spatula and then cover it with plastic wrap before placing it in the refrigerator to chill for at least four hours or, ideally, overnight to set beautifully.
Once it’s time to serve, I carefully remove the sides of the springform pan, revealing my gorgeous cheesecake masterpiece. Topping it with a generous dollop of whipped cream and more banana slices makes it look even more tempting. It’s hard to resist diving in right away!
Pro Tips for Best Results
When I first started making this cheesecake, I tried it with different kinds of bananas. I learned that ripe bananas give the best flavor; the sweeter, the better! So, make sure you use bananas that have a few brown spots on them for that extra sweetness and creaminess.
Another tip I have is to chill your mixing bowls and beaters in the fridge before whipping the cream. Doing this helps the cream whip up faster and achieve those lovely peaks, making for a fluffier and richer cheesecake filling.
Lastly, give yourself enough time for the cheesecake to set in the fridge. I’ve tried cutting it too soon, and while it still tasted delicious, it just didn’t have that perfect sliceable consistency. Patience really does pay off here!
Common Mistakes to Avoid
One common mistake I made when I first started was not softening the cream cheese adequately. If it’s too cold, it won’t mix well, resulting in a lumpy filling. Make sure to take the cream cheese out of the fridge at least 30 minutes before you start the recipe, so it’s nice and soft to work with. (See the next page below to continue…)