Description
A delicious and creamy banana pudding cheesecake that combines the flavors of classic banana pudding with a rich cheesecake.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- 2 ripe bananas, sliced
- 1 package instant banana pudding mix
- 2 cups milk
- 1 cup mini vanilla wafers
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- In another bowl, prepare the banana pudding mix with milk according to package instructions.
- Fold the whipped cream into the cream cheese mixture, then gently fold in the prepared banana pudding.
- Layer sliced bananas and mini vanilla wafers on top of the cooled crust.
- Pour the cheesecake mixture over the bananas and wafers, spreading it evenly.
- Chill in the refrigerator for at least 4 hours or until set.
- Serve chilled and enjoy your Banana Pudding Cheesecake!
Notes
- For a richer flavor, use ripe bananas.
- Can be topped with additional whipped cream and banana slices before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Banana Pudding, Cheesecake, Dessert, Creamy, Easy Recipe