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Banana Pudding Cheesecake

A rich and creamy cheesecake that combines the delightful flavors of banana pudding into one incredible dessert, complete with a buttery crust and fluffy whipped topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups vanilla wafer cookies, crushed
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 ripe banana mashed
  • 1 tsp lemon juice
For the toppings
  • 1 cup whipped cream
  • slices banana slices for decoration
  • as needed additional crushed vanilla wafers for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the crushed vanilla wafers, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and allow to cool.
  3. In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
  4. Add in the eggs, one at a time, mixing after each addition. Stir in the mashed banana and lemon juice until fully incorporated.
Baking
  1. Pour the cheesecake filling over the cooled crust and spread it evenly.
  2. Place the springform pan in the oven and bake for approximately 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let it cool inside with the door ajar for about an hour.
  4. After it cools to room temperature, refrigerate for at least 4 hours or preferably overnight.
Serving
  1. Before serving, top with whipped cream, banana slices, and additional crushed vanilla wafers. Slice, serve, and enjoy!

Notes

For best results, let the cream cheese reach room temperature before mixing. Avoid overmixing after adding the eggs to prevent cracking. Chill the cheesecake for several hours for the best flavor and texture. Store leftovers in an airtight container in the fridge and consume within 3-5 days.