Description
Combine the creamy, nostalgic flavors of banana pudding with the rich, luscious texture of cheesecake, and you have a dessert that’s pure magic! This Banana Pudding Cheesecake is the perfect centerpiece for family gatherings, holidays, or any time you want to impress. With its buttery crust, smooth banana-flavored filling, and irresistible whipped topping, this dessert is sure to become a household favorite.
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Ingredients
Scale
For the Crust:
- 1 ½ cups crushed vanilla wafer cookies
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- ¾ cup whole milk
- 2 ripe bananas, mashed
For the Topping:
- 1 ½ cups whipped topping or homemade whipped cream
- Sliced bananas, for garnish
- Crushed vanilla wafer cookies, for garnish
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed vanilla wafer cookies, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool. Reduce the oven temperature to 325°F (165°C).
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the banana pudding mix and milk until smooth. Let it sit for 2 minutes to thicken.
- Add the mashed bananas and pudding mixture to the cream cheese filling and mix until smooth.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
Step 4: Chill and Decorate
- Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Before serving, spread whipped topping over the cheesecake and garnish with sliced bananas and crushed vanilla wafer cookies.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Avoid Overmixing: Overmixing can incorporate too much air and cause cracks.
- Water Bath: To prevent cracks, wrap the springform pan in foil and bake in a water bath.
- Quick Banana Ripening Tip: Place bananas in a paper bag with an apple overnight to speed up the ripening process.
- Prep Time: 20 minutes
- Chilling Time: 6 hours
- Cook Time: 1 hour 10 minutes
- Cuisine: American