Description
A heavenly banana pudding cheesecake with a buttery vanilla wafer crust, creamy banana-flavored cheesecake filling, and layers of fresh bananas and pudding for an indulgent dessert.
Ingredients
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
- 450 g cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mashed ripe bananas
- 1 cup heavy cream
- 1 package (96 g) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 ripe bananas, sliced
- Whipped cream for topping (optional)
- Extra vanilla wafers for garnish (optional)
Instructions
- Preheat the oven to 165°C (325°F). Grease a springform pan.
- Mix crushed vanilla wafers with melted butter and press firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then set aside to cool.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and mashed bananas.
- Pour the cheesecake batter over the cooled crust.
- Bake for 45–50 minutes until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare pudding by whisking pudding mix with cold milk until thick.
- Spread pudding evenly over the chilled cheesecake.
- Top with sliced bananas, whipped cream, and extra vanilla wafers if desired.
- Slice and serve chilled.
Notes
- Use ripe bananas for the best flavor.
- Chill overnight for cleaner slices.
- Add lemon juice to banana slices to prevent browning.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American