Banana Pudding Cheesecake

A delightful Banana Pudding Cheesecake that combines the creaminess of cheesecake with the nostalgic flavors of bananas and pudding.

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Prep Time 20

Cook Time 1 10

Cooling Time 1

Total Time 2 30

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Crust

2 cups vanilla wafer crumbs
½ cup unsalted butter melted

Cheesecake Filling

16 oz cream cheese softened
1 cup granulated sugar
2 cups mashed ripe bananas
1 cup sour cream
3 large eggs room temperature
1 tablespoon vanilla extract pure
¼ cup all-purpose flour optional for gluten-free

Topping

2 cups whipped topping or whipped cream
1 banana sliced for garnish
½ cup extra vanilla wafers crushed

Equipment

9-inch springform pan
mixing bowls
electric mixer

Method

Preparation

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
Combine vanilla wafer crumbs with melted butter in a mixing bowl. Press into the bottom of the pan and chill for 10 minutes.
Beat the softened cream cheese until smooth.
Add granulated sugar and mix until fully incorporated.
Blend in the mashed ripe bananas, sour cream, and vanilla extract.
Incorporate the eggs one at a time, mixing on low speed just until combined.
Gently mix in the all-purpose flour until smooth.
Pour the cheesecake batter over the crust and smooth the top.
Bake for 60–70 minutes until the center is set but wobbling slightly.
Cool in the oven for 1 hour with the door cracked.
Refrigerate for at least 4 hours or overnight.
Top with whipped cream, banana slices, and crushed wafers before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Optional: Drizzle with caramel sauce for added indulgence.

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