Print

Banana Pudding Cheesecake Recipe

Banana Pudding Cheesecake Recipe
Print Recipe

★★★★★

5.1 from 17 reviews

This Banana Pudding Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of classic banana pudding. Featuring a crunchy vanilla wafer crust, a smooth banana-infused cream cheese filling, and a light banana-flavored whipped cream topping, this dessert is perfect for banana lovers seeking a decadent yet refreshing treat.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed vanilla wafers
  • 1/3 cup melted butter

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Banana Pudding Whipped Cream

  • 1 cup heavy cream
  • 1/2 cup banana pudding mix

Garnish

  • Sliced bananas
  • Additional vanilla wafers

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed vanilla wafers and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Mix in the mashed bananas and vanilla extract until fully incorporated.
  3. Prepare the banana pudding whipped cream: In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the banana pudding mix until the mixture is smooth and consistent.
  4. Combine mixtures: Gently fold the banana pudding whipped cream into the cream cheese batter until thoroughly blended, taking care not to deflate the whipped cream.
  5. Bake the cheesecake: Pour the batter over the prepared crust in the springform pan and smooth the top. Bake in the preheated oven for 50-55 minutes, until the cheesecake is set and lightly golden on top.
  6. Cool and chill: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or until firm.
  7. Garnish and serve: Before serving, decorate the cheesecake with sliced bananas and additional vanilla wafers for added flavor and visual appeal.

Notes

  • Use ripe bananas for the best flavor and natural sweetness.
  • Ensure the cream cheese is fully softened to prevent a lumpy batter.
  • Let the cheesecake chill thoroughly to help it set properly and improve slicing.
  • For a firmer crust, bake it for 8-10 minutes before adding the filling.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.

Nutrition

Keywords: banana pudding cheesecake, banana dessert, creamy cheesecake, vanilla wafer crust, banana whipped cream, baked cheesecake

Find it online: https://topreci.com/banana-pudding-cheesecake-recipe/