Description
A luscious Banana Pudding Cheesecake that combines creamy cheesecake with the beloved flavors of banana pudding and vanilla wafers. This rich dessert features a buttery vanilla wafer crust, a velvety banana-infused cream cheese filling, and a fluffy whipped cream topping, perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
Filling
- 3 ripe bananas, mashed
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup whole milk
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra vanilla wafers and banana slices for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Mix together the crushed vanilla wafers and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, all-purpose flour, and sour cream, mixing until fully incorporated and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the mashed bananas, ensuring they are evenly distributed.
- Incorporate the banana pudding: In a separate bowl, whisk together the instant banana pudding mix and whole milk until the mixture is slightly thickened, about 1-2 minutes. Gently fold this pudding mixture into the cream cheese filling until fully combined.
- Assemble and bake: Pour the cream cheese and banana filling over the cooled crust, spreading it evenly. Bake the cheesecake for 60 to 70 minutes, or until the center is just set but still has a slight jiggle when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. After this, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare the topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this whipped cream over the chilled cheesecake evenly.
- Garnish and serve: Optionally, decorate the top with extra vanilla wafers and banana slices for an attractive presentation. Slice and serve chilled for the best flavor and texture.
Notes
- For added texture and flavor, layer whole vanilla wafers and banana slices on top of the crust before adding the filling.
- Cheesecake slices best when fully chilled, so plan to refrigerate overnight for the best results.
- Use ripe bananas for the sweetest and most flavorful filling.
- Be careful not to overbake; the cheesecake should still have a slight jiggle in the center when done.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
