Banana Pudding Cheesecake

Banana Pudding Cheesecake

Ingredients

Crust

• 2 cups vanilla wafer crumbs

• 1/2 cup melted butter

• 2 tablespoons sugar

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup mashed ripe bananas (about 2–3 bananas)

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 1 tablespoon vanilla extract

• 1 (3.4 oz) box instant banana pudding mix

Topping

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

• Vanilla wafers (whole or crushed)

• Sliced bananas (add just before serving)

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Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C).
   Mix vanilla wafer crumbs, melted butter, and sugar. Press firmly into the bottom of a greased 9-inch springform pan.
   Bake for 10 minutes, then let cool.

2. Make the cheesecake filling
   Beat cream cheese and sugar until smooth and fluffy.
   Add eggs one at a time, mixing just until combined.
   Mix in mashed bananas, sour cream, heavy cream, vanilla, and banana pudding mix until smooth.

3. Bake
   Pour filling over the cooled crust.
   Bake for 60–70 minutes, or until the center is slightly jiggly but set around the edges.
   Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

4. Chill
   Refrigerate at least 4 hours, preferably overnight.

5. Add topping
   Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
   Spread or pipe on top. Garnish with vanilla wafers and banana slices right before serving.

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Tips

• Use very ripe bananas for the best flavor.

• Don’t overmix after adding eggs—this keeps the cheesecake creamy, not cracked.

• Want extra banana pudding vibes? Add a thin layer of prepared banana pudding on top before the whipped cream.