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Banana Pudding Cheesecake

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A rich and creamy banana pudding cheesecake with a buttery vanilla wafer crust, smooth banana-infused filling, and a light whipped topping.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 cup mashed ripe bananas
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)
  • 1 banana, sliced
  • 1/2 cup crushed vanilla wafers

Instructions

  1. Preheat oven to 160°C (325°F) and prepare a springform pan.
  2. Mix wafer crumbs, sugar, and melted butter, then press into pan.
  3. Bake crust for 10 minutes and let cool.
  4. Beat cream cheese until smooth, then add sugar.
  5. Add eggs one at a time, mixing gently.
  6. Mix in mashed bananas, sour cream, heavy cream, cornstarch, and vanilla.
  7. Pour batter over crust and remove air bubbles.
  8. Place pan in a water bath and bake for 60–70 minutes.
  9. Turn off oven and let cheesecake rest inside for 1 hour.
  10. Cool completely, then refrigerate at least 6 hours or overnight.
  11. Whip cream with powdered sugar and vanilla.
  12. Top cheesecake with whipped cream, banana slices, and crushed wafers.

Notes

  • Use ripe bananas for best flavor.
  • Avoid overmixing to prevent cracks.
  • Water bath helps achieve creamy texture.
  • Chill overnight for best results.
  • Add toppings just before serving for freshness.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-banana-pudding-cheesecake/