Description
This Banana Pudding Cheesecake combines the comforting flavors of classic Southern banana pudding with the rich texture of cheesecake. It features a vanilla wafer crust, a creamy banana-infused filling, and a crunchy vanilla wafer and pecan topping, making it a delightful dessert for any occasion.
Ingredients
- For the Crust:
- 1½ cups crushed vanilla wafers
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup all-purpose flour
- For the Topping:
- 1 cup crushed vanilla wafers
- ¼ cup chopped pecans
- 2 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and place it on a baking sheet.
- In a bowl, mix crushed vanilla wafers, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- In a separate large bowl, beat the softened cream cheese and sugar until the mixture is smooth.
- Add the mashed ripe bananas, eggs, vanilla extract, sour cream, and all-purpose flour to the cream cheese mixture. Beat again until the filling is creamy and well combined.
- Pour the banana cheesecake filling over the prepared crust, spreading it evenly.
- In a small bowl, combine the crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle this mixture evenly over the top of the cheesecake.
- Bake the banana pudding cheesecake for 55–60 minutes. The edges should be set, but the center should still have a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. This helps prevent cracks.
- Allow the cheesecake to cool completely at room temperature.
- Once cooled, refrigerate the banana pudding cheesecake for at least 4 hours, or preferably overnight, to allow it to chill thoroughly and set.
- When ready to serve, carefully remove the cheesecake from the springform pan. Slice cleanly and enjoy your homemade banana pudding cheesecake.
Notes
- For an intensified banana flavor, use overripe bananas that have speckled skins.
- If you are concerned about the cheesecake cracking, you can wrap the outside of the springform pan with foil and use a water bath.
- For an extra touch of decadence, a drizzle of caramel sauce can be added before serving.
- This banana pudding cheesecake is best made the day before serving to allow the flavors to meld and the texture to fully set.
- Serve this banana cheesecake chilled for the firmest and creamiest texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
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