Description

Get ready to fall in love with the ultimate fusion dessert! This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. With a crunchy vanilla wafer crust, a luscious banana cheesecake layer, and a dreamy whipped topping, this dessert is perfect for any occasion. Whether it’s a family gathering or a casual dinner, one bite of this sweet treat will have everyone asking for the recipe!

Ingredients

Scale

2 cups crushed vanilla wafer cookies
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8-ounce) packages of cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 2 small bananas)
1 (3.4-ounce) package of instant banana pudding mix
2 cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
Sliced bananas and vanilla wafer cookies for garnish

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Instructions

Preheat and Prep: Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
Make the Crust: Combine the crushed vanilla wafer cookies, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan, covering the base evenly. Bake for 10 minutes and let it cool.
Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together in a large bowl until smooth. Add sour cream and vanilla extract, mixing well. Beat in the eggs one at a time, followed by the mashed bananas.
Assemble and Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly jiggly. Let it cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
Make the Banana Pudding Layer: Whisk the banana pudding mix with cold milk until thickened. Spread it evenly over the chilled cheesecake.
Prepare the Whipped Topping: Beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
Garnish and Serve: Top with sliced bananas and vanilla wafer cookies for decoration. Slice and enjoy!

Notes

Storage: Cover and refrigerate leftovers for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator before serving.
Optional Add-Ins: Drizzle caramel or chocolate sauce over the cheesecake for extra indulgence.
Prevent Browning: To keep sliced bananas from browning, dip them in lemon juice before using as garnish.

Prep Time: 20 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American