Combining the best of two beloved desserts, this Banana Pudding Cheesecake is a decadent treat that is sure to impress. With a buttery vanilla wafer crust, a creamy banana-infused cheesecake filling, and a luscious banana pudding topping, this dessert brings together the comforting flavors of banana pudding with the rich, smooth texture of cheesecake. Perfect for any occasion, this recipe is a must-try for anyone who loves a deliciously unique twist on classic desserts.
Ingredients
- Crust:
- 2 cups crushed vanilla wafers
- 1/4 cup melted butter
- Cheesecake Filling:
- 3 ripe bananas, mashed
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Pudding Topping:
- 1 cup milk
- 1 (3.4 oz) package instant banana pudding mix
- For Topping:
- Whipped cream
- Sliced bananas
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Prepare the Crust:
Mix the crushed vanilla wafers with melted butter until well combined.
Press the mixture into the bottom of a greased 9-inch springform pan.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Add the eggs one at a time, mixing well after each addition.
Fold in the mashed bananas, sour cream, and flour until fully combined.
Bake the Cheesecake:
Pour the batter over the crust and smooth the top.
Bake for 45-50 minutes or until the center is almost set.
Remove from the oven and let cool completely.
Prepare the Pudding Topping:
In a separate bowl, whisk together the milk and instant pudding mix until thickened.
Spread the pudding mixture over the cooled cheesecake.
Chill and Serve:
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Before serving, top with whipped cream and sliced bananas.
Enjoy
Enjoy your delicious Banana Pudding Cheesecake, a perfect blend of creamy cheesecake and classic banana pudding flavors.
