This dreamy banana pudding cheesecake combines the best of both worlds: creamy cheesecake with a banana pudding twist! A buttery vanilla wafer crust, rich banana-filled filling, and topped with whipped cream and fresh bananas, this dessert will blow your taste buds away. Perfect for any special occasion!v
For the Crust:
1 ½ cups crushed vanilla wafers
½ cup melted butter
For the Cheesecake Filling:
3 packs (8 oz each) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 cup mashed bananas
½ cup sour cream
1 teaspoon vanilla extract
For the Topping:
Whipped cream
Sliced bananas
Crushed vanilla wafers
Prepare the Crust:
Preheat your oven to 175°C (350°F). In a mixing bowl, combine crushed vanilla wafers and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in the mashed bananas, sour cream, and vanilla extract until fully combined.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is slightly set. Turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight for the best texture.
Decorate & Serve:
Before serving, top with whipped cream, banana slices, and crushed vanilla wafers. Slice and enjoy this creamy banana pudding cheesecake!
Refrigerating overnight helps set the cheesecake perfectly.
You can top with caramel or chocolate sauce for extra indulgence!
Make sure the cheesecake cools gradually to prevent cracking.