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🍰🍌 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.
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Prep Time 30 minutes
Cook Time 40 minutes
6 hours
Total Time 7 hours 10 minutes
Servings: 6
Course: Dessert
Cuisine: western
Calories: 520
Ingredients Notes

Ingredients
  

🧀 Ingredients – Burnt Cheesecake

  • 907 g cream cheese room temperature
  • 283 g sugar
  • 6 eggs room temperature
  • 454 g whipping cream
  • 57 g all-purpose flour
  • 1 tsp vanilla essence
  • ½ tsp salt

🍌 Ingredients – Banana Pudding Layer

  • 70 g condensed milk
  • 1 cup cold water
  • 96 g instant custard powder
  • 2 cups whipping cream cold
  • Ripe bananas sliced

Notes

👩‍🍳 Instructions

Burnt Cheesecake

  1. Preheat oven to 220°C (425°F). Line a round cake tin with crumpled parchment paper, allowing the paper to extend above the sides.
  2. In a large bowl, beat cream cheese, sugar, and salt until smooth and creamy.
  3. Add eggs one at a time, mixing gently after each addition.
  4. Add vanilla essence and whipping cream. Mix until just combined.
  5. Sift in flour and mix until smooth with no lumps.
  6. Pour batter into prepared tin and tap gently to remove air bubbles.
  7. Bake for 30–45 minutes, until the top is deeply golden and the center is still jiggly.
  8. Remove from oven and allow to cool completely at room temperature.
  9. Refrigerate for at least 4 hours or overnight until fully set.

Banana Pudding

  1. In a bowl, whisk instant custard powder, cold water, and condensed milk until thick and smooth.
  2. In a separate bowl, whip cold whipping cream to soft or medium peaks.
  3. Gently fold whipped cream into the custard mixture until light and fluffy.

Assembly

  1. Spread banana pudding evenly over the chilled cheesecake.
  2. Top with freshly sliced bananas.
  3. 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.

🧊 Storage

Store covered in the refrigerator for up to 3 days.