Banana Pudding Cheesecake Creation
Creamy, comforting, and utterly irresistible — this Banana Pudding Cheesecake Creation brings the best of two beloved desserts together in one slice.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Whisk
Ingredients
Crust Ingredients
- 2.5 cups Crushed vanilla wafer cookies (about 2 sleeves, crushed)
- 6 tablespoons Unsalted butter melted
- 2 tablespoons Granulated sugar
Filling Ingredients
- 4 pieces Ripe bananas sliced
- 8 ounces Cream cheese softened to room temperature
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Whipped cream (store-bought or freshly whipped)
- 1 box Instant vanilla pudding mix (follow brand directions)
- 2 cups Milk (for preparing the instant pudding according to package instructions)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan by lightly coating the bottom and sides with butter or nonstick spray.
- In a mixing bowl, combine the crushed vanilla wafer cookies, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the bottom of a measuring cup to pack it down tightly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Scrape down the sides to ensure an even mixture.
- In a separate bowl, prepare the instant vanilla pudding according to package instructions using 2 cups milk. Whisk until thickened and set aside briefly.
- Fold the whipped cream gently into the cream cheese mixture until combined and light. Then add the prepared pudding and mix until well combined and velvety.
- Slice the bananas into even rounds and layer them in an even layer over the cooled crust. Try to keep the slices uniform for a neat look.
- Pour the cheesecake mixture over the bananas and spread it evenly with a spatula, smoothing the top.
- Refrigerate the cheesecake for at least 4 hours or overnight to chill and set fully. Before serving, top with extra whipped cream and additional banana slices if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days. You can freeze the cheesecake for up to 1 month. Brush banana slices lightly with lemon juice to slow browning.