#Banana #Pudding #Cheesecake
Banana Pudding Cheesecake
This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!
This Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy!
INGREDIENTS
FOR THE CRUST
2 c. finely crushed Nilla Wafers (from about 60 wafers)
6 tbsp. melted butter
Pinch kosher salt
FOR THE CHEESECAKE & TOPPING
4 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
1 (3.4-oz.) box banana cream pudding mix
3 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt
2 c. Cool Whip, for garnish
1 banana, sliced, for garnish
1/4 c. crushed Nilla Wafers, for garnish
DIRECTIONS
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
This Banana Pudding Cheesecake is made with a vanilla wafer crust, loads of mashed and sliced bananas, and banana pudding mix! It’s got the best banana pudding flavor you could have in a cheesecake and it’s completely addicting!
This Banana Pudding Cheesecake is an easy recipe with our favorite banana pudding in cheesecake form. So unbelievably yummy!
INGREDIENTS
FOR THE CRUST
2 c. finely crushed Nilla Wafers (from about 60 wafers)
6 tbsp. melted butter
Pinch kosher salt
FOR THE CHEESECAKE & TOPPING
4 (8-oz.) blocks cream cheese, softened
3/4 c. granulated sugar
1 (3.4-oz.) box banana cream pudding mix
3 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt
2 c. Cool Whip, for garnish
1 banana, sliced, for garnish
1/4 c. crushed Nilla Wafers, for garnish
DIRECTIONS
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
