Banana Pudding Cheesecake Creation
A luscious fusion of creamy banana pudding filling and rich cheesecake, layered on a buttery vanilla wafer crust. Topped with whipped cream swirls, fresh bananas, crushed wafers, and caramel, it delivers a nostalgic, comfort dessert perfect for gatherings or indulgence.
Servings: 12 servings
Calories: 280kcal
Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 small box (3.4 oz) instant banana pudding mix
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana
- Whipped cream swirls
- Banana slices (from 1 banana)
- Crushed vanilla wafers
- Caramel sauce drizzle
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly.
- Combine 2 cups vanilla wafer crumbs and 1/2 cup melted butter in a bowl. Mix until crumbly and sandy.
- Press crumb mixture firmly into the pan's base. Bake for 10 minutes. Cool slightly.
- Beat softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing gently after each.
- Stir in 1 cup sour cream and 1 tsp vanilla extract. Add banana pudding mix and mix well.
- Fold in 1/2 cup mashed banana (about 1 medium). Pour filling onto cooled crust.
- Bake for 55–65 minutes until center is set. Avoid overbaking.
- Allow to cool completely in the pan. Cover and refrigerate for 6+ hours or overnight.
- Top with whipped cream, fresh banana slices, crushed vanilla wafers, and caramel sauce before serving.
Notes
Ensure cream cheese is softened for a smooth filling. Chilling overnight improves flavor and structure. Serve chilled with all toppings added just before serving.