Description
This indulgent Banana Pudding Cheesecake combines the creamy texture of cheesecake with the delicious flavors of banana pudding. With a buttery vanilla wafer crust, a rich cream cheese filling, and a whipped banana cream topping, this dessert is perfect for any occasion.
Ingredients
Scale
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 4 ripe bananas, mashed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon banana extract
- Vanilla wafers and banana slices for garnish
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine vanilla wafer crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
- Stir in the mashed bananas until fully incorporated. Pour the banana cream cheese mixture over the crust.
- Bake for 45-50 minutes, or until the center is set and slightly jiggly. Allow the cheesecake to cool completely in the pan.
- In a separate bowl, whip heavy cream until stiff peaks form. Fold in powdered sugar and banana extract to create a smooth whipped topping.
- Spread the banana cream topping over the cooled cheesecake.
- Garnish with vanilla wafers and banana slices on top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set fully.
- Serve and enjoy!
Notes
- For a richer banana flavor, you can add more mashed bananas to the filling.
- Ensure the cheesecake is fully cooled before adding the whipped cream topping to prevent it from melting.
- This cheesecake can be made a day ahead to allow for better setting and flavor development.
- Prep Time: 15 minutes
- Cook Time: 50 minutes