Description
This Easy Banana Pudding Cheesecake combines the rich, creamy texture of classic cheesecake with the nostalgic flavors of banana pudding. With a buttery vanilla wafer crust, a luscious banana-infused cheesecake filling, and a fluffy whipped topping, this no-fuss dessert is perfect for potlucks, holidays, or anytime you crave a sweet treat!
Ingredients
Scale
For the Crust:
- 2 cups vanilla wafer crumbs (about 50 wafers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 banana, sliced (for garnish)
- Extra vanilla wafers (for garnish)
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a medium bowl, mix vanilla wafer crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in mashed bananas, vanilla extract, sour cream, and flour, mixing until just combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Prepare the Whipped Topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble and Serve:
- Spread the whipped topping over the chilled cheesecake.
- Garnish with banana slices and vanilla wafers before serving.
Notes
- For extra banana flavor, add a layer of sliced bananas between the crust and cheesecake filling.
- To prevent cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with 1 inch of hot water.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cuisine: American
Nutrition
- Calories: ~450
- Fat: 30g
- Carbohydrates: 40g
- Protein: 7g