Description
Southern charm meets creamy indulgence in this banana pudding cheesecake, blending classic comfort with elegant dessert sophistication. Silky layers of ripe bananas, velvety cream cheese, and vanilla wafer crust promise pure dessert bliss you’ll savor to the last delightful bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 3 large eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
Crust Ingredients:
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Additional Ingredients:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 2 ripe bananas, sliced
- Whipped cream for topping
- Vanilla wafers for garnish
Instructions
- Prepare the oven at 325F (163C) and coat a 9-inch springform pan with grease for optimal baking surface.
- Crush vanilla wafers and blend with sugar and melted butter to create a compact, uniform crust. Press mixture firmly into pan bottom, then bake for 10 minutes until lightly set. Allow to cool completely.
- Cream together softened cream cheese and sugar until silky and uniform in texture. Incorporate vanilla extract thoroughly.
- Integrate eggs individually at low speed, ensuring complete blending after each addition. Fold in sour cream, heavy cream, and banana pudding mix until evenly distributed.
- Delicately layer sliced bananas throughout the cheesecake batter. Transfer mixture into prepared crust, spreading evenly.
- Bake for 55-60 minutes until center stabilizes and edges develop a golden hue. Switch off oven, leaving door slightly open, and allow cheesecake to rest for 1 hour. Refrigerate for minimum 4 hours or overnight.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Generously spread whipped topping across chilled cheesecake surface. Garnish with crushed vanilla wafers and fresh banana slices.
- Refrigerate until serving and enjoy the decadent dessert chilled.
Notes
- Swap butter with coconut oil for a dairy-free crust option that adds subtle tropical flavor.
- Prevent banana browning by tossing sliced bananas in lemon juice before folding into cheesecake batter.
- Use overripe bananas for deeper, more intense banana flavor and natural sweetness in the filling.
- Ensure cream cheese is room temperature to create smoother, lump-free cheesecake texture.
- Prep Time: 20 minutes
- Cook Time: 65–70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 204
- Sugar: 9 g
- Sodium: 63 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 21 mg