Name: Banana Pudding Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Dessert
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed).; 1/4 cup granulated sugar (for crust).; 1/2 cup unsalted butter, melted.; 4 (8 oz) packages cream cheese, softened.; 1 cup granulated sugar (for cheesecake filling).; 1 cup sour cream.; 1/4 cup all-purpose flour.; 4 large eggs.; 1 cup heavy cream (for cheesecake filling).; 1/2 cup banana pudding mix (instant).; 1 tsp vanilla extract.; 2 ripe bananas, mashed.; 1 cup heavy cream (for whipped topping).; 2 tbsp granulated sugar (for whipped topping).; 1 tsp vanilla extract (for whipped topping).; Sliced bananas (for garnish).; Extra vanilla wafers (for garnish).

Banana Pudding Cheesecake brings together two beloved desserts—banana pudding and classic cheesecake—into one indulgent, creamy creation. This dessert features a crunchy vanilla wafer crust, a rich cheesecake filling infused with banana pudding mix and fresh mashed bananas, and a homemade whipped cream topping. The fresh banana slices and extra vanilla wafers on top give this cheesecake a traditional touch, perfect for any occasion. Serve this cheesecake chilled for the ultimate treat that combines smooth, creamy, and crunchy textures all in one bite.

Banana Pudding Cheesecake is the perfect fusion of two classic desserts, offering the rich, creamy texture of cheesecake with the nostalgic flavors of banana pudding. This indulgent treat is perfect for special occasions or whenever you're in the mood for something extra decadent.

INGREDIENTS

Vanilla wafer crumbs: 1 1/2 cups (about 40-45 wafers), for the crunchy crust
Granulated sugar: 1/4 cup (for crust), adds sweetness to the crust
Unsalted butter: 1/2 cup melted, binds the crust together
Cream cheese: 32 oz (4 packages), softened, provides the creamy base for the cheesecake
Granulated sugar: 1 cup (for cheesecake filling), sweetens the cheesecake filling
Sour cream: 1 cup, adds tanginess and richness to the filling
All-purpose flour: 1/4 cup, helps stabilize the cheesecake
Eggs: 4 large, for structure and creaminess
Heavy cream: 1 cup (for cheesecake filling), adds richness
Banana pudding mix: 1/2 cup, infuses the cheesecake with banana flavor
Vanilla extract: 1 tsp, enhances the flavors
Mashed bananas: 2 ripe bananas, for natural banana flavor
Heavy cream: 1 cup (for whipped cream topping), for the light and fluffy topping
Granulated sugar: 2 tbsp (for whipped cream), sweetens the whipped topping
Vanilla extract: 1 tsp (for whipped cream), adds flavor to the topping
Sliced bananas: for garnish, adds freshness and decoration
Extra vanilla wafers: for garnish, adds crunch

INSTRUCTIONS

Step 1:: Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until 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.
Step 2:: 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.
Step 3:: 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, then fold in the mashed bananas.
Step 4:: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 5:: Lower the oven temperature to 325°F (163°C). Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
Step 6:: 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.
Step 7:: In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form to prepare the whipped cream topping.
Step 8:: 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.
Step 9:: Garnish with sliced bananas and extra vanilla wafers before serving.

Serving and Storage Tips

Serve this cheesecake chilled for the best texture and flavor. Top with fresh bananas just before serving to prevent browning.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Helpful Notes

If you prefer, you can substitute the vanilla wafer crust with a graham cracker crust for a slightly different flavor profile.
To prevent browning of the bananas, dip them in lemon juice before placing them on the cheesecake as garnish.