Banana Pudding Cheesecake
A luscious fusion of creamy cheesecake and nostalgic banana pudding, layered on a buttery Nilla wafer crust, perfect for family gatherings and summer picnics.
Ingredients
For the Crust
- 2 cups Nilla wafers Use Nabisco for classic flavor.
- 4 tablespoons unsalted butter, melted Ensure it's melted for mixing.
For the Cheesecake Filling
- 16 oz cream cheese, softened Use full-fat for a creamier texture.
- 1 cup granulated sugar To sweeten the filling.
- 1 cup sour cream Adds tang to the cheesecake.
- 1 teaspoon vanilla extract Use pure for best flavor.
- 3 ripe bananas, sliced Ensure they are spotty for maximum sweetness.
- 1 package vanilla pudding mix Instant works best for texture.
- 2 cups milk Whole milk for richer taste.
- 2 cups whipped cream Homemade is preferred for fresh flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Crush the Nilla wafers and mix with melted butter until well-coated. Press into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla extract, mixing until combined.
- Fold in sliced bananas gently to keep the pieces intact.
Assembly
- Spread the cream cheese mixture over the prepared crust.
- In another bowl, whisk the pudding mix with milk until thickened and pour over the cheesecake layer.
- Spread whipped cream over the pudding layer and garnish with more banana slices.
- Chill in the refrigerator for at least 4 hours or preferably overnight.
Notes
Avoid overmixing to prevent cracks. This cheesecake is better the next day, so consider making it ahead of time.