Banana Pudding Cheesecake
A creamy and delicious dessert combining the classic banana pudding with a rich cheesecake, featuring a Nilla wafer crust.
Ingredients
- 3 cups Nilla wafers crushed
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
- 32 ounces cream cheese softened
- 1 cup mashed banana
- ½ cup sour cream
- 1 cup granulated sugar
- 1 box banana cream pudding mix dry instant
- 1 teaspoon vanilla extract pure
- 4 large eggs
- 2 cups whipped cream
- 1-2 bananas sliced
- 10-20 Nilla wafers
Instructions
- Preheat oven to 325°F (163°C). Prepare the crust by mixing crushed Nilla wafers, sugar, and melted butter, then bake for 10 minutes.
- Prepare the filling by beating cream cheese, adding mashed banana, sour cream, sugar, pudding mix, and vanilla. Mix in eggs until combined.
- Pour filling into the prepared crust and bake in a water bath for 70-80 minutes until edges are set and center is slightly jiggly.
- Allow cheesecake to cool in the oven for 1 hour, then transfer to a wire rack to cool completely and refrigerate for at least 5 hours.
- Assemble by loosening cheesecake from pan, topping with whipped cream, sliced bananas, and Nilla wafers.
Notes
For the best flavor, use ripe bananas and high-quality vanilla extract.