Description

This Banana Pudding Cheesecake is the ultimate fusion of two classic desserts! Creamy banana-infused cheesecake sits on a buttery vanilla wafer crust, topped with fresh whipped cream and banana slices for the perfect bite.

Ingredients

Scale

For the Crust:

2 cups vanilla wafer crumbs
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) heavy cream
2 tbsp cornstarch
1 large ripe banana, mashed

For the Topping:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar
1 banana, sliced
Crushed vanilla wafers (for garnish)

Instructions

1️⃣ Prepare the Crust:

Preheat oven to 325°F (163°C).
Mix vanilla wafer crumbs, sugar, and melted butter.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.

2️⃣ Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in vanilla extract, heavy cream, cornstarch, and mashed banana.
Pour batter over the crust.

3️⃣ Bake in a Water Bath:

Wrap the pan in foil and place it in a larger baking dish.
Fill the dish with hot water (about 1 inch deep).
Bake for 50-60 minutes, until the center is set.
Turn off the oven and let the cheesecake cool inside with the door slightly open.

4️⃣ Chill & Decorate:

Refrigerate for at least 4 hours or overnight.
Whip heavy cream and powdered sugar until stiff peaks form.
Spread or pipe over the cheesecake, then top with banana slices and crushed wafers.

5️⃣ Serve & Enjoy!

Notes

✔️ For extra banana flavor, add ½ teaspoon of banana extract.
✔️ Prevent cracks by letting the cheesecake cool slowly.
✔️ Best served fresh but can be stored in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour

Nutrition

Calories: 320 kcal
Carbohydrates: 30g
Protein: 5g