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Banana Pudding Cheesecake

Banana Pudding Cheesecake
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★★★★★

5.1 from 18 reviews

This Banana Pudding Cheesecake is a luscious blend of creamy cheesecake and classic banana pudding flavors. Featuring a buttery vanilla wafer crust, smooth cream cheese filling infused with ripe bananas, and a light banana pudding cream topping, this dessert is perfect for banana lovers looking for a rich yet refreshing treat. Garnished with sliced bananas and vanilla wafers, it’s an elegant and delicious addition to any dessert table.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed vanilla wafers
  • 1/3 cup melted butter

Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Banana Cream Topping

  • 1 cup heavy cream
  • 1/2 cup banana pudding mix

Garnish

  • Sliced bananas
  • Additional vanilla wafers

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (163°C). In a bowl, combine crushed vanilla wafers with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust.
  2. Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Fold in the mashed ripe bananas and vanilla extract until the batter is smooth and evenly mixed.
  3. Prepare Banana Cream: Whip the heavy cream in a chilled bowl until stiff peaks form. Gently fold in the banana pudding mix until the mixture is smooth and creamy, ensuring not to deflate the whipped cream.
  4. Combine Fillings: Carefully fold the banana cream mixture into the cream cheese and banana batter until fully incorporated, maintaining a light texture.
  5. Assemble and Bake: Pour the combined filling over the prepared vanilla wafer crust in the springform pan. Smooth the top with a spatula, then bake in the preheated oven for 50 to 55 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
  6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
  7. Garnish and Serve: Before serving, decorate the top with sliced fresh bananas and additional vanilla wafers for extra texture and presentation. Slice and enjoy this creamy banana pudding cheesecake.

Notes

  • Use ripe bananas for maximum sweetness and flavor.
  • Do not overmix the batter once eggs are added to avoid cracking during baking.
  • Chilling the cheesecake overnight helps improve texture and flavor.
  • Sliced bananas can brown quickly; add them just before serving or toss in a little lemon juice to preserve color.
  • If you prefer a firmer crust, bake the crust alone for 8-10 minutes before adding the filling.

Nutrition

Keywords: banana pudding cheesecake, banana cheesecake, vanilla wafer crust dessert, creamy banana dessert, baked cheesecake

Find it online: https://cheframi.com/banana-pudding-cheesecake-2/