Description
This Banana Pudding Cheesecake combines the classic flavors of creamy cheesecake with the nostalgic taste of banana pudding and vanilla wafers. Featuring a buttery vanilla wafer crust, a rich banana-infused cheesecake filling, and a luscious whipped cream topping garnished with fresh banana slices and more vanilla wafers, this dessert is perfect for any occasion and sure to impress.
Ingredients
Scale
Crust
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ripe bananas, mashed
- 1 box (3.4 ounces) instant banana pudding mix
- 1/2 cup milk
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional vanilla wafers for garnish
- Banana slices for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the vanilla wafer crumbs, melted unsalted butter, and granulated sugar, mixing until the crumbs are evenly moistened. Press this mixture firmly and evenly onto the bottom of the springform pan to form the crust. Bake the crust for 10 minutes, then allow it to cool completely.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and sour cream until the batter is smooth and combined. Gently fold in the mashed ripe bananas.
- Incorporate banana pudding mix: In a separate bowl, whisk the instant banana pudding mix with the milk until smooth and free of lumps. Carefully fold this banana pudding mixture into the cheesecake batter, ensuring everything is evenly blended.
- Assemble and bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool this way for 1 hour. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
- Prepare the whipped cream topping: Before serving, in a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream evenly over the top of the chilled cheesecake.
- Garnish and serve: Decorate the whipped cream topping with additional banana slices and vanilla wafers just before serving to maintain freshness and visual appeal. Slice and enjoy your Banana Pudding Cheesecake.
Notes
- Use ripe bananas for the best natural sweetness and flavor in the cheesecake.
- To prevent banana slices from browning, add them as a garnish just before serving.
- This cheesecake can be made a day in advance and stored covered in the refrigerator to enhance the flavors.
