Conclusion
This Banana Pudding Cheesecake is the perfect fusion of creamy cheesecake and classic banana pudding flavors. Rich, smooth, and incredibly satisfying, it’s a dessert that brings comfort and indulgence together in every bite. Whether for a celebration or a simple treat, this recipe is sure to become a favorite in your kitchen.This dessert is all about indulgence. The buttery crust, made with crushed cookies, provides the perfect base for the luscious banana-infused cheesecake. Topped with whipped cream and extra banana slices, every bite is soft, creamy, and packed with comforting flavor.
For the Crust:
- 2 cups crushed vanilla wafers
- 1/2 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup mashed ripe bananas
- 1 teaspoon vanilla extract
For the Layers & Topping:
- 2–3 ripe bananas, sliced
- 1 cup whipped cream or whipped topping
- Crushed vanilla wafers for garnish
Instructions
Preheat your oven to 325°F (160°C). Grease a springform pan.
Step 2:
Mix crushed vanilla wafers, melted butter, and sugar. Press into the bottom of the pan to form the crust.
Step 3:
Bake the crust for 10 minutes, then set aside to cool.
Step 4:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Step 5:
Add eggs one at a time, mixing gently after each addition.
Step 6:
Mix in sour cream, mashed bananas, and vanilla extract until fully combined.
Step 7:
Pour half of the cheesecake batter over the crust. Add a layer of banana slices, then pour the remaining batter on top.
Step 8:
Bake for 50–60 minutes, until the center is slightly set.
Step 9:
Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 10:
Refrigerate for at least 4 hours or overnight.
Step 11:
Before serving, top with whipped cream, banana slices, and crushed wafers.
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