Banana Pudding Cheesecake
A delightful dessert that combines creamy cheesecake infused with bananas and topped with a fluffy banana pudding and whipped cream, perfect for special occasions.
Ingredients
For the crust
- 2 cups vanilla wafer crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed Use ripe bananas for best flavor.
For the banana pudding layer
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
For the topping
- 1 cup heavy cream, whipped to soft peaks Ensure bowl and beaters are chilled.
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh banana slices For garnish.
- 1 cup crushed vanilla wafers For garnish.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the vanilla wafer crumbs, melted butter, and sugar. Press the mixture into a 9-inch springform pan.
- Bake for 8-10 minutes and let it cool.
- In a mixing bowl, beat the cream cheese and granulated sugar together until smooth. Then add sour cream, mashed bananas, and vanilla extract.
- Mix in the eggs one at a time until well blended.
- Pour this mixture over the cooled crust.
Baking
- Bake in a water bath for 50-60 minutes.
- Once done, cool the cheesecake for 1 hour in the oven, then refrigerate until completely chilled.
Making the banana pudding layer
- Whisk the banana pudding mix with cold milk until smooth.
- Fold in the whipped cream and then spread this mixture over the cooled cheesecake.
Preparing the topping
- Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread this over the pudding layer.
Serving
- Garnish with fresh banana slices and crushed vanilla wafers, slice, and serve.
Notes
Make sure all your ingredients are at room temperature for a smoother batter. For added flavor, you can sprinkle some cinnamon in the cheesecake mixture. Leftovers can be kept covered in the refrigerator for up to 4-5 days, or frozen for longer storage.