Description
This Banana Pudding Cheesecake combines two classic Southern desserts into one irresistible treat. With creamy layers of cheesecake, banana slices, and vanilla wafer crust, this recipe is perfect for holidays, gatherings, or whenever you crave a decadent twist on banana pudding. A rich, indulgent dessert that’s easy to make and sure to impress.
Ingredients
2 cups crushed vanilla wafers
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
2 ripe bananas, sliced
1 (3.4 oz) box instant banana pudding mix
Whipped cream or topping, for garnish (optional)
Instructions
1. Preheat oven to 325°F. Combine crushed vanilla wafers and melted butter in a bowl and mix until moistened. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
2. Beat cream cheese in a large bowl until smooth. Add sugar, sour cream, and vanilla extract; blend well. Mix in the banana pudding mix. Add eggs one at a time, beating just until combined.
3. Arrange a layer of banana slices on the crust. Pour in half the batter, layer more bananas, then top with remaining batter. Smooth the top.
4. Place pan in a water bath. Bake for 55–65 minutes until center is almost set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
5. Refrigerate at least 4 hours or overnight. Before serving, top with whipped cream and additional banana slices or crushed wafers.
Notes
Use ripe but firm bananas to avoid mushiness.
Do not overmix the batter to prevent cracking.
Chill the cheesecake overnight for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg