Description
Banana Pudding Cheesecake is a luscious, creamy dessert that combines the classic flavors of banana pudding with the rich texture of cheesecake. With layers of vanilla wafers, banana slices, and smooth banana-flavored cheesecake filling, it’s the perfect indulgence for banana lovers.
Ingredients
- For the Crust:
- 2 cups crushed vanilla wafers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1–2 bananas, sliced (for garnish)
- Crushed vanilla wafers (for garnish)
Instructions
- Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine crushed vanilla wafers, sugar, and melted butter. Mix until evenly moistened, then press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating just until combined after each addition.
- Mix in mashed bananas, vanilla extract, and sour cream until fully combined and smooth.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the top of the cheesecake.
- Garnish with banana slices and crushed vanilla wafers before serving.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to avoid cracking during baking.
- If you prefer, add a layer of sliced bananas between the crust and filling for extra banana flavor.
- Store cheesecake in the refrigerator for up to 5 days or freeze (without banana garnish) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American