Get ready for the perfect mix of two favorite desserts with this Banana Pudding Cheesecake! It’s creamy like a cheesecake but has the sweet banana flavor of classic banana pudding, all on a crunchy vanilla wafer crust. This dessert is smooth, delicious, and sure to make anyone smile. Whether it’s for a special event or just because you’re craving something sweet, this cheesecake will be a hit. Let’s dive in and make this tasty treat! 🍌🍰
Craving a dessert that combines the creamy richness of cheesecake with the nostalgic flavor of banana pudding? This Banana Pudding Cheesecake delivers a luscious, banana-filled treat with a crunchy cookie crust—an indulgent twist on a beloved classic!
Ingredients
For the Crust:
- 1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Banana Pudding Cheesecake Filling:
- 4 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup banana pudding mix (instant)
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Sliced bananas and extra vanilla wafers (for garnish)
Directions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 8-10 minutes, then remove from the oven and let cool.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the sour cream and flour until well combined.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Stir in the banana pudding mix and vanilla extract.
- Fold in the mashed bananas.
- Pour the cheesecake batter over the cooled crust.
3. Bake the Cheesecake:
- Preheat oven to 325°F (163°C).
- Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
- Remove and refrigerate for at least 4 hours, or overnight.
4. Prepare the Whipped Cream Topping:
- In a medium bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
5. Finish and Serve:
- Once the cheesecake is chilled, remove it from the springform pan.
- Spread or pipe the whipped cream on top.
- Garnish with sliced bananas and extra vanilla wafers.
- Slice and enjoy!
Banana Pudding Cheesecake
Craving a dessert that combines the creamy richness of cheesecake with the nostalgic flavor of banana pudding? This Banana Pudding Cheesecake delivers a luscious, banana-filled treat with a crunchy cookie crust—an indulgent twist on a beloved classic!
Ingredients
- For the Crust:
1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
- For the Banana Pudding Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/4 cup all-purpose flour
4 large eggs
1 cup heavy cream
1/2 cup banana pudding mix (instant)
1 tsp vanilla extract
2 ripe bananas, mashed
- For the Whipped Cream Topping:
1 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
Sliced bananas and extra vanilla wafers (for garnish)
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 8-10 minutes, then remove from the oven and let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Mix in the sour cream and flour until well combined.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Stir in the banana pudding mix and vanilla extract.
- Fold in the mashed bananas.
- Pour the cheesecake batter over the cooled crust.
- Bake the Cheesecake:
- Preheat oven to 325°F (163°C).
- Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
- Remove and refrigerate for at least 4 hours, or overnight.
- Prepare the Whipped Cream Topping:
- In a medium bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Finish and Serve:
- Once the cheesecake is chilled, remove it from the springform pan.
- Spread or pipe the whipped cream on top.
- Garnish with sliced bananas and extra vanilla wafers.
- Slice and enjoy!
This Banana Pudding Cheesecake combines the best of both worlds—creamy, dreamy cheesecake with the comforting flavor of banana pudding. A surefire hit for anyone who loves a classic dessert with a twist!