Banana Pudding Cheesecake
Banana Pudding Cheesecake combines the best of two desserts: creamy cheesecake and classic banana pudding, making it a delightful treat for any occasion.
Ingredients
For the crust
- 1.5 cups crushed vanilla wafers (about 53 cookies)
- 0.25 cups granulated sugar
- 0.25 cups unsalted butter (melted)
- 1 pinch salt
For the filling
- 32 ounces cream cheese (room temperature)
- 1 very ripe mashed banana (about ⅓ cup)
- 4 ounces sour cream
- 1 cup granulated sugar
- 1 package instant banana pudding (3.4 ounces)
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 box instant banana pudding (3.4 ounces)
For serving
- Whipped cream
- Vanilla wafers
- Sliced bananas
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed vanilla wafers, ¼ cup sugar, melted butter, and a pinch of salt.
- Press this mixture into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the mashed banana and mix well.
- Add sour cream, 1 cup sugar, and the banana pudding, mixing until well combined.
Bake the Cheesecake
- Add the eggs one by one, mixing gently after each addition.
- Stir in the vanilla extract.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for about 55-60 minutes or until the center is set but still jiggly.
- Turn off the oven and leave the cheesecake inside for an hour.
- Allow it to cool completely, then refrigerate for at least 4 hours or overnight before serving.
Serving
- Remove the cheesecake from the springform pan.
- Top with whipped cream, additional vanilla wafers, and sliced bananas for presentation.
- Cut into slices and enjoy!
Notes
Ensure your cream cheese is at room temperature for a smoother batter. Use very ripe bananas for the best flavor. Avoid overmixing the batter once the eggs are added to prevent cracks. Prepare the crust a day ahead to save time on baking day.