Banana Pudding Cheesecake
A delightful dessert combining the creaminess of cheesecake with the classic flavors of banana pudding, perfect for celebrations or a sweet indulgence at home.
Ingredients
Crust
- 1 package Nilla Wafers
- 1/2 cup unsalted butter, melted
Filling
- 1 package instant banana pudding mix
- 2 cups milk
- 8 ounces cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Topping
- Bananas, sliced For topping before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the Nilla Wafers into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan.
- In a bowl, combine instant banana pudding mix and milk, whisk until smooth.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Fold in the banana pudding mixture, then gently fold in the whipped cream.
- Pour the filling over the crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with sliced bananas before serving.
Notes
Store any leftover Banana Pudding Cheesecake in an airtight container in the refrigerator, keeping well for up to 3 days. Avoid freezing, as it may change the texture of the cheesecake. For an extra banana flavor, use ripe bananas in the filling or topping.