Description
A creamy banana pudding cheesecake combining a buttery vanilla wafer crust, smooth banana-infused cheesecake filling, and a fluffy whipped topping for a classic Southern-inspired dessert.
Ingredients
- 2 cups vanilla wafer cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 package (3.4 oz) banana instant pudding mix
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Extra vanilla wafers and banana slices for topping (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix vanilla wafer crumbs with melted butter and press firmly into the bottom of the pan.
- Beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in mashed bananas, sour cream, vanilla extract, and banana pudding mix until smooth.
- Pour filling over the crust and smooth the top.
- Bake for 55–60 minutes until the center is just set.
- Turn off oven, crack door slightly, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form and spread over cheesecake.
- Garnish with vanilla wafers and banana slices if desired before serving.
Notes
- Use ripe bananas for the best flavor.
- Allow cheesecake to cool gradually to prevent cracking.
- Slice bananas just before serving to avoid browning.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American