Banana Pudding Cheesecake
A delightful dessert that combines creamy cheesecake and classic banana pudding, perfect for any occasion.
Ingredients
For the crust
- 2 1/2 cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling
- 2 ripe bananas, sliced Sprinkle with lemon juice to prevent browning.
- 1 8 oz package cream cheese, softened Make sure it's at room temperature for easy mixing.
- 1 cup powdered sugar
- 1 8 oz container whipped topping
- 1 cup banana pudding mix
- 2 cups milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the crushed vanilla wafers, melted butter, and granulated sugar. Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and then let it cool.
Filling
- In another mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- Add the banana pudding mix and milk, mixing until everything is well combined.
- Carefully fold in the whipped topping until it is fully incorporated.
- Layer the sliced bananas on top of the cooled crust.
- Pour the cheesecake mixture over the bananas and smooth out the top.
Chilling
- Refrigerate for at least 4 hours or until the cheesecake is firm.
Notes
Serve chilled, optionally topped with additional whipped topping or fresh banana slices. Store leftovers in the refrigerator for up to 3 days.