Banana Pudding Cheesecake

Banana Pudding Cheesecake 

Craving a dessert that combines the creamy richness of cheesecake with the
classic flavors of banana pudding? This Banana Pudding Cheesecake is a perfect
blend of both, offering a luscious, banana-filled treat with a crunchy cookie crust.
It’s an indulgent twist on a beloved classic!

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted
butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until
smooth and creamy.

Mix in the sour cream and flour until well combined.

Add the eggs one at a time, beating on low speed after each addition until just
combined.

Stir in the banana pudding mix and vanilla extract.

Fold in the mashed bananas.

Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for
50-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and let the cheesecake cool in the oven with the door slightly
open for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4
hours, or overnight.

4. Prepare the Whipped Cream Topping:

In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until
stiff peaks form.

5. Finish and Serve:

Once the cheesecake is chilled and set, remove it from the springform pan.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with sliced bananas and extra vanilla wafers for a classic touch.

Slice and enjoy!

This Banana Pudding Cheesecake combines the best of both worlds—creamy,
dreamy cheesecake with the comforting flavor of banana pudding. It’s sure to be a
hit with anyone who loves a classic dessert with a twist!