Description
This creamy Banana Pudding Cheesecake features a golden, buttery crust made from vanilla wafer crumbs and is infused with mashed bananas for a rich, banana-flavored filling. Perfectly balanced with the tang of sour cream, this cheesecake is a sweet treat that combines the best of banana pudding and classic cheesecake in one delicious dessert.
Ingredients
Scale
For the Crust:
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
For the Cheesecake:
- 32 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine vanilla wafer crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed bananas, sour cream, and flour until the mixture is well combined.
- Gradually add milk, continuing to mix until the cheesecake batter is smooth and creamy.
- Pour the batter into the prepared crust in the springform pan, spreading evenly.
- Bake for 60-70 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow cheesecake to cool completely in the pan before refrigerating for at least 4 hours or overnight.
- Serve chilled, optionally garnished with banana slices or whipped cream.
Notes
- For extra flavor, top the cheesecake with a layer of banana slices just before serving.
- If you prefer a smoother texture, you can blend the banana pudding mixture before baking.
- Be sure to let the cheesecake cool completely before refrigerating to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes