Description
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
Ingredients
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For the Crust:
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1 ½ cups crushed vanilla wafers
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½ cup melted butter
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For the Cheesecake Filling:
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3 packs (8 oz each) cream cheese, softened
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¾ cup granulated sugar
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3 large eggs
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1 cup mashed bananas
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½ cup sour cream
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1 teaspoon vanilla extract
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For the Topping:
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Whipped cream
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Sliced bananas
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Crushed vanilla wafers
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Instructions
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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.
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Decorate & Serve:
Before serving, top with whipped cream, banana slices, and crushed vanilla wafers. Slice and enjoy this creamy banana pudding cheesecake!
Notes
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Refrigerating overnight helps set the cheesecake perfectly.
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You can top with caramel or chocolate sauce for extra indulgence!
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Make sure the cheesecake cools gradually to prevent cracking.
Nutrition
- Serving Size: 1 slicev
- Calories: ~300 kcal
- Sugar: ~20g
- Sodium: ~220mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~30g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~80mg