A creamy, dreamy blend of banana pudding and cheesecake, complete with a vanilla wafer crust and fresh banana garnish. Perfect for banana lovers!
Ingredients:
For the Crust:
2 cups vanilla wafer crumbs
¼ cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 package (3.4 oz) instant banana pudding mix
½ cup sour cream
½ cup heavy cream
For the Topping:
1 cup heavy cream, whipped
2 tbsp powdered sugar
Sliced bananas
Vanilla wafers, whole or crushed
Directions:
Prepare the Crust: Preheat oven to 325°F (160°C). Combine vanilla wafer crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes and cool.
Make the Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and mashed bananas. Stir in pudding mix, sour cream, and heavy cream.
Bake: Pour filling over the crust. Bake for 60-70 minutes. Cool in the oven for 1 hour, then refrigerate for 4 hours or overnight.
Whipped Topping: Beat heavy cream with powdered sugar until stiff peaks form.
Assemble: Spread or pipe whipped cream on top, then garnish with sliced bananas and vanilla wafers.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 6+ hours (includes chilling)
Calories: ~400 kcal per slice
💡 Tips:
For best flavor, chill the cheesecake overnight.
Garnish just before serving to keep bananas fresh.
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