Description
Creamy Banana Pudding Cheesecake is the ultimate mashup dessert for anyone who loves rich cheesecake, classic banana pudding, and easy dessert ideas that feel special without being fussy. With a buttery vanilla wafer crust, a smooth banana cheesecake filling, and a fluffy whipped topping finish, this dessert is perfect for holidays, potlucks, dinner ideas that need a sweet ending, and make-ahead food ideas for family gatherings. Every slice is cool, creamy, nostalgic, and guaranteed to disappear fast.
Ingredients
2 cups vanilla wafer crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 cup mashed ripe bananas
1 package instant banana pudding mix, 3.4 ounces
1 teaspoon vanilla extract
1 1/2 cups whipped topping or whipped cream
1 banana, sliced for garnish
1/2 cup crushed vanilla wafers for topping
Instructions
1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
2. Mix the vanilla wafer crumbs, melted butter, and 2 tablespoons sugar until the crumbs look evenly moistened.
3. Press the crumb mixture firmly into the bottom of the pan and bake for 8 minutes, then let it cool slightly.
4. Beat the softened cream cheese until completely smooth.
5. Add 1 cup sugar and mix until creamy.
6. Blend in the sour cream, mashed bananas, pudding mix, and vanilla extract until fully combined.
7. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
8. Pour the filling over the crust and smooth the top.
9. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.
10. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
11. Remove the cheesecake and cool completely at room temperature.
12. Refrigerate for at least 6 hours, preferably overnight.
13. Top with whipped topping or whipped cream, banana slices, and crushed vanilla wafers just before serving.
Notes
Do not overmix the batter after adding the eggs, because too much air can cause the cheesecake to puff up in the oven and crack as it cools.