If you love banana pudding and burnt cheesecake, this recipe is for you. Smooth, creamy cheesecake with a caramelized top is finished with a light banana pudding layer for the ultimate comfort dessert.
🍰🍌 Banana Pudding Burnt Cheesecake
This Banana Pudding Burnt Cheesecake combines a caramelized basque cheesecake with a soft, creamy banana pudding topping for a dessert that’s rich, comforting, and beautifully balanced.
Ingredients
Notes
👩🍳 Instructions
Burnt Cheesecake
- Preheat oven to 220°C (425°F). Line a round cake tin with crumpled parchment paper, allowing the paper to extend above the sides.
- In a large bowl, beat cream cheese, sugar, and salt until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition.
- Add vanilla essence and whipping cream. Mix until just combined.
- Sift in flour and mix until smooth with no lumps.
- Pour batter into prepared tin and tap gently to remove air bubbles.
- Bake for 30–45 minutes, until the top is deeply golden and the center is still jiggly.
- Remove from oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until fully set.
Banana Pudding
- In a bowl, whisk instant custard powder, cold water, and condensed milk until thick and smooth.
- In a separate bowl, whip cold whipping cream to soft or medium peaks.
- Gently fold whipped cream into the custard mixture until light and fluffy.
Assembly
- Spread banana pudding evenly over the chilled cheesecake.
- Top with freshly sliced bananas.
- Chill for 1–2 hours before slicing and serving.
🔥 Notes
- The cheesecake will sink slightly as it cools — this is normal for burnt cheesecake.
- Baking time may vary depending on pan size and oven strength.
💡 Tips
- Use room-temperature ingredients for a smooth, lump-free batter.
- Do not overmix after adding eggs to prevent cracking.
- For clean slices, use a hot knife and wipe between cuts.
- Add banana slices just before serving to prevent browning.