Description
This Banana Pudding Cheesecake is a luscious dessert combining the creamy richness of cheesecake with the classic flavors of banana pudding. A crunchy vanilla wafer crust complements the smooth, banana-infused filling topped with whipped banana cream, making it an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups crushed vanilla wafers
- 1/3 cup melted butter
Filling
- 3 ripe bananas, mashed
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Banana Cream Topping
- 1 cup heavy cream
- 1/2 cup banana pudding mix
Garnish
- Sliced bananas
- Additional vanilla wafers
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed vanilla wafers with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until fully incorporated.
- Prepare the banana cream topping: Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold in the banana pudding mix until the mixture is smooth and uniform.
- Combine mixtures: Carefully fold the banana cream topping into the cream cheese batter, blending them thoroughly but gently to keep the airy texture.
- Bake the cheesecake: Pour the combined mixture over the prepared vanilla wafer crust in the springform pan. Bake in the preheated oven for 50 to 55 minutes or until the center is nearly set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Garnish and serve: Before serving, decorate the top with sliced bananas and additional vanilla wafers for a decorative and tasty finishing touch.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Chilling the cheesecake overnight helps improve texture and flavor melding.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Be gentle when folding in the banana cream mixture to keep the cheesecake light and airy.
- If you don’t have a springform pan, a regular 9-inch cake pan can be used, but removal will be trickier.
