Banana Pudding Cheesecake Dessert (Print Format)
Silky cheesecake layered with bananas, pudding, and whipped cream atop a crisp vanilla wafer base.
# Ingredients:
→ Crust
01 -
2 ¼ cups (302g) vanilla wafer crumbs
02 -
5 tbsp (65g) sugar
03 -
10 tbsp (140g) salted butter, melted
→ Cheesecake Filling
04 -
24 oz cream cheese, room temperature
05 -
1 cup (207g) sugar
06 -
3 tbsp (24g) all-purpose flour
07 -
3.4 oz instant banana cream pudding mix, dry
08 -
1/4 cup (58g) sour cream
09 -
3 large eggs, room temperature
10 -
1/2 tsp vanilla extract
11 -
1 cup mashed ripe bananas (2-3 bananas)
→ Topping
12 -
1 ¼ cups (300ml) heavy whipping cream, cold
13 -
6 tbsp (43g) powdered sugar
14 -
1 tsp vanilla extract
15 -
2-3 medium sized bananas, sliced
16 -
11 vanilla wafer cookies, whole
# Steps:
01 -
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a bowl and press into the bottom and sides of the pan. Bake for 8-10 minutes and cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
02 -
Reduce oven temperature to 300°F (148°C). Beat cream cheese, sugar, flour, and pudding mix in a large bowl on low speed until smooth. Add sour cream and mix until combined. Add eggs one at a time, mixing slowly. Scrape sides of the bowl as needed. Add mashed banana and vanilla extract and mix until combined.
03 -
Pour cheesecake batter into the prepared crust. Place the springform pan in a larger pan and add warm water to the larger pan until it reaches halfway up the springform pan. Bake for 1 hour 30-45 minutes until the center is set but jiggly. Turn off the oven and leave the door closed for 30 minutes. Crack the oven door for another 30 minutes to cool slowly. Refrigerate the cheesecake for 5-6 hours or overnight until firm.
04 -
Remove cheesecake from the pan and transfer to a serving plate. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Layer sliced bananas on top of the cheesecake, then pipe whipped cream swirls. Garnish with additional banana slices and whole vanilla wafer cookies.
# Tips:
01 -
The cheesecake is best stored covered in the refrigerator for 3-4 days.