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–+ servings

Banana Pudding Cheesecake

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A delightful fusion of classic flavors, this banana pudding cheesecake combines the lusciousness of cheesecake with the comforting flavors of banana pudding, making it a hit among kids and adults alike.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups vanilla wafer crumbs
  • 6 tablespoons unsalted butter, melted
Filling
  • 4 ripe bananas, mashed Mash with lemon juice to prevent browning.
  • 1 tablespoon lemon juice
  • 3 8 oz packages cream cheese, softened Ensure it’s at room temperature.
  • 1.5 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs Add one at a time.
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 3.4 oz box instant banana pudding mix
  • 2 cups whole milk
Toppings
  • Whipped cream For serving.
  • Extra vanilla wafer crumbs for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F. Grease a 9-inch springform pan to prevent sticking.
  2. Combine the vanilla wafer crumbs and melted butter until well mixed. Press the mixture into the bottom of the pan. Bake for 10 minutes, then allow to cool.
  3. Mash the bananas in a bowl with lemon juice to prevent browning, and set aside.
Making the Filling
  1. Beat the softened cream cheese until smooth. Gradually add the granulated sugar and flour, mixing until well combined.
  2. Incorporate the eggs one by one, ensuring each is fully blended before the next. Mix in the sour cream and vanilla extract until everything is smooth.
  3. Gently fold in the mashed banana mixture, creating a harmonious blend. Pour this batter over the cooled crust.
  4. Place in the oven and bake for 1 hour. Once baked, allow it to cool completely.
Final Touches
  1. Prepare the instant banana pudding with whole milk and spread it evenly over the cheesecake. Chill in the fridge for at least 4 hours or overnight for the best results.
  2. Just before serving, dollop with whipped cream and sprinkle extra vanilla wafer crumbs on top.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 25g

Notes

Store any unused cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices tightly wrapped.
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