Heavenly Banana Pudding Cheesecake
Creamy, dreamy, and impossibly comforting, this Heavenly Banana Pudding Cheesecake is the kind of dessert that makes everyone ask for seconds.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Crust Ingredients
- 2 cups crushed vanilla wafers (about 1 standard 11-ounce bag, crushed finely)
- 1/2 cup unsalted butter (melted, room temperature preferred)
- 1/4 cup granulated sugar
Filling Ingredients
- 4 ripe bananas (2 to mash, 2 to slice for topping)
- 2 cups cream cheese (softened, room temperature for easy mixing)
- 1 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2 cups whipped cream (homemade or store-bought, lightly sweetened)
- 1 cup milk (for smoothing or optional to thin filling slightly if needed)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine crushed vanilla wafers, melted butter, and granulated sugar. Press this mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, mash 2 of the bananas and fold into the cream cheese mixture.
- Gently fold in the whipped cream.
- Pour the cream cheese mixture over the cooled crust.
- Slice the remaining bananas and layer them on top of the cheesecake.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy your cheesecake!
Notes
Use room-temperature cream cheese to prevent lumps and ensure a smooth filling. Press the crust firmly for best results.