Description
Indulge in the creamy, dreamy goodness of this Banana Pudding Cheesecake that combines the best of both worlds – classic cheesecake and beloved banana pudding.
Ingredients
Scale
For the crust:
- 1½ cups vanilla wafer crumbs
- ¼ cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant banana pudding mix
- ½ cup whole milk
- 1 cup sour cream
- 2 bananas (sliced)
- 1½ cups whipped topping
- Extra vanilla wafers and banana slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix vanilla wafer crumbs with melted butter, press into a springform pan, and bake.
- Make the filling: Beat cream cheese and sugar, add eggs, vanilla extract, prepared banana pudding mix, sour cream, and banana slices.
- Bake: Pour filling over crust, bake until set but slightly jiggly.
- Cool and chill: Cool in the oven with the door cracked, then refrigerate for at least 4 hours.
- Final touches: Spread whipped topping over the cheesecake and garnish with banana slices and wafers before serving.
Notes
- Use just-ripe bananas for best results.
- To prevent cracking, consider baking the cheesecake in a water bath or use a pan of water in the oven.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
