Description
A rich and creamy banana pudding crunch cheesecake featuring layers of smooth banana-flavored cheesecake, vanilla wafer crunch, and whipped topping for the ultimate dessert indulgence.
Ingredients
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 (3.4 oz) package instant banana pudding mix
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 ripe bananas, sliced
- Whipped cream (for topping)
- Extra crushed vanilla wafers (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed vanilla wafers with melted butter. Press mixture firmly into the bottom of the pan to form the crust. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed until just combined.
- Blend in sour cream and banana pudding mix until well incorporated.
- Pour batter into prepared crust and smooth the top.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and refrigerate at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form.
- Top cheesecake with whipped cream, banana slices, and crushed wafers.
- Slice and serve chilled.
Notes
- Make sure cream cheese is softened to avoid lumps in the filling.
- Refrigerating overnight enhances the banana flavor.
- Top with bananas just before serving to prevent browning.
- You can substitute graham crackers for the crust if preferred.
- Prep Time: 25 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American