Description
This indulgent banana pudding cheesecake features a creamy, banana-infused filling with a golden, buttery vanilla wafer crust. It’s a dessert that combines the best of both worlds — the richness of cheesecake and the comforting flavors of banana pudding!
Ingredients
Scale
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
- 32 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine vanilla wafer crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the mashed bananas, sour cream, and flour until well combined.
- Gradually add the milk and mix until the batter is smooth.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60-70 minutes, or until the center is set and slightly jiggles when gently shaken.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a more intense banana flavor, consider adding a bit of banana extract to the filling.
- You can top this cheesecake with whipped cream and additional sliced bananas for extra decoration and flavor.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes