Description
This Banana Pudding Cheesecake combines two beloved desserts into one irresistible treat — creamy banana-flavored cheesecake layered with vanilla wafers, fresh bananas, and luscious whipped topping. It’s smooth, rich, and full of Southern charm — perfect for holidays, potlucks, or any sweet celebration.
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1 (3.4 oz) package instant banana pudding mix
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 fresh banana, sliced (for topping)
- Crushed vanilla wafers (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, combine vanilla wafer crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, beating after each addition. Then mix in sour cream, mashed banana, pudding mix, and vanilla extract until fully combined.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 55–65 minutes, or until the center is almost set (it should jiggle slightly). Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake.
- Top with banana slices and crushed vanilla wafers just before serving.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- To prevent cracking, avoid overmixing the batter and let the cheesecake cool gradually.
- For a shortcut, use a store-bought graham cracker crust and make it as a no-bake cheesecake (skip baking steps).
- Keep refrigerated and consume within 3 days for the freshest taste.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American