Banana Pudding Cheesecake
Ingredients
- Crust
- 2 cups vanilla wafer crumbs
- ½ cup unsalted butter melted
- 2 tablespoons sugar
- Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- Banana Pudding Layer
- 1 package instant vanilla pudding mix
- 1½ cups cold milk
- Topping
- Whipped cream
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Preheat oven to 325°F (165°C)
- Mix vanilla wafer crumbs, melted butter, and sugar
- Press firmly into the bottom of a springform pan
- Bake crust for 10 minutes, then cool completely
- Beat cream cheese until smooth
- Add sugar and mix until combined
- Add eggs one at a time, mixing on low speed
- Mix in mashed bananas and vanilla
- Fold in sour cream and heavy cream
- Whisk pudding mix with cold milk until thick
- Pour cheesecake filling over cooled crust
- Spoon pudding evenly over the cheesecake layer
- Smooth the top gently
- Bake for 60–70 minutes until edges are set and center slightly jiggles
- Turn off oven, crack door, and cool cheesecake inside for 1 hour
- Refrigerate at least 4 hours or overnight
- Top with whipped cream, banana slices, and crushed wafers before serving
Notes
Use ripe bananas for best flavor
Avoid overmixing to prevent cracks
Add banana slices just before serving
Cheesecake slices cleanest when fully chilled