Banana Pudding Cheesecake
This rich, creamy Banana Pudding Cheesecake combines classic banana pudding flavors with smooth cheesecake, making it an ideal dessert for any occasion.
Ingredients
Crust Ingredients
- 2 cups Nilla Wafers, crushed For the crust base.
- 1/2 cup Butter, melted To combine with the crushed wafers.
Cheesecake Filling Ingredients
- 16 oz Cream cheese, softened Use room temperature for smooth mixing.
- 1 pkg Instant banana pudding mix For flavor and texture.
- 1 cup Milk Added to the pudding mix.
- 1 cup Sour cream To enrich the filling.
- 2 large Bananas, sliced For mixing in and topping.
- 1 cup Whipped cream For topping before serving.
- optional to taste Additional Nilla Wafers for topping Optional for decoration.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Crush the Nilla Wafers and mix with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add the instant banana pudding mix and milk, mixing until well combined.
- Fold in sour cream and sliced bananas.
- Pour the mixture over the crust and smooth the top.
Baking
- Bake for about 50 minutes or until set.
- Let cool then refrigerate for at least 4 hours.
Serving
- Before serving, top with whipped cream and additional Nilla Wafers if desired.
Notes
Use ripe bananas for the best taste. Chill well before slicing to get clean slices. If the top browns too much while baking, cover lightly with foil.