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Banana Pudding Cheesecake

Banana Pudding Cheesecake
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Indulge in a creamy Banana Pudding Cheesecake that’s sure to impress! Try this delightful dessert today and bring joy to your table!

Ingredients

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  • 3 cups Nilla Wafers (crushed)
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter (melted)
  • 32 ounces brick-style cream cheese (softened)
  • 1 cup mashed ripe bananas (approximately 2 large bananas)
  • ½ cup full-fat sour cream
  • 1 cup granulated sugar
  • 1 box (3.4 oz) dry instant banana cream pudding mix
  • 1 teaspoon pure vanilla extract
  • 4 large eggs (room temperature)
  • Whipped cream for topping
  • Sliced bananas for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
  2. In a mixing bowl, combine crushed Nilla Wafers, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
  3. Bake the crust for about 10 minutes until lightly golden. Allow it to cool.
  4. In a stand mixer, beat softened cream cheese until smooth. Add mashed bananas, sour cream, sugar, pudding mix, and vanilla; blend until combined.
  5. Lightly whisk the eggs in a separate bowl before adding them slowly to the cheesecake mixture, mixing gently until just combined.
  6. Pour the filling over the cooled crust and smooth the top.
  7. Place the springform pan into a larger roasting pan filled with hot water about halfway up the sides of the cheesecake pan.
  8. Bake for 70-80 minutes until edges are set and center jiggles slightly when shaken.
  9. Turn off the oven and crack the door open; let it cool in there for an hour before transferring to a wire rack to cool completely.
  10. Chill in the refrigerator for at least 5 hours or overnight before serving.

Nutrition

Find it online: https://cookingwitheliana.com/banana-pudding-cheesecake/